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Banana Foster Cream Pie
Banana Foster Cream Pie Eileen Goltz | Dairy
3 hours 45 minutes
2 hours
15 minutes
12 servings

Submitted by Cheryl Cerdanadski, Warsaw IN

  • Crust:
  • 2½ cups chocolate sandwich cookie crumbs
  • ¼ cup sugar
  • 1 teaspoons cinnamon
  • 5 tablespoons melted butter

  • ¼ cup unsalted butter
  • ¾ cup packed brown sugar
  • 1 teaspoons cinnamon
  • 1 teaspoons ground ginger
  • ½ teaspoons allspice
  • 4 bananas, peeled and sliced

    Pastry Cream:
  • 3 cup half and half
  • 1 vanilla bean, split in half lengthwise
  • 8 egg yolks
  • ½ cup sugar
  • ¼ cup dark rum
  • 3 Tablespoons cornstarch

  1. Grease a 10-inch springform pan.

  2. In a medium bowl, combine cookie crumbs, sugar and cinnamon and mix well. Stir in melted butter.
  3. Press mixture into prepared pan on the bottom and up the sides of the pan about 2-1/2 inches and place it in the refrigerator to chill.

  4. Place butter and brown sugar in a large saute pan over high heat and heat until bubbling, about 2 minutes.
  5. Add cinnamon, ginger, allspice and bananas and saute until tender, about 3 minutes.
  6. Remove the crust from the refrigerator and spoon the bananas evenly over the bottom of the crust. Set aside.

    Pastry Cream:
  7. Put the half and half in a saucepan with the vanilla bean and bring to a boil. Reduce heat to medium, remove and discard vanilla bean.
  8. In a medium bowl, place egg yolks, sugar, dark rum, and cornstarch and whisk together. Whisk about 1 cup of half and half mixture into the egg mixture to temper it.
  9. Add the egg mixture to the remaining half and half and place the pan over medium heat, stirring frequently until thick, 3 to 5 minutes.
  10. Pour the mixture over the roasted bananas in the crust and refrigerate for 2 to 3 hours or until well-chilled.
  11. To serve, carefully remove the outer ring of the pan, cut the pie into slices, and top each slice with whipped cream and several mint leaves.

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