Family Sunday dinner was off this week because Carol, her husband, and their daughter had an important school event. Susan and I spent the evening with our grandson, so I decided to fix one of his favorite meals, shrimp and grits. That Southern classic clearly needed a traditional Southern dessert to go with it. I thought about banana pudding ringed with vanilla wafers. What Southern cafeteria or Southern school lunchroom doesn’t have their own version? That led me to cream pie – in particular, banana cream pie – and as I was free-associating, bananas Foster. I know that shrimp and grits is very much part of the Low Country of South Carolina and Crook’s Corner in Chapel Hill, North Carolina while bananas Foster is quintessential New Orleans and Brennan’s. Cream pie is more or less middle ground and definitely Southern, but traditional banana cream pie dressed up a bit with the flavors of bananas Foster might be tasty. This is my spin.
The topping is Swiss meringue, but you could top it with whipped cream. You could even set it ablaze with some added heated brandy like a baked Alaska. Then you would wind up with an even more authentic bananas Foster.
Bananas Foster Cream Pie
- ¾ cup dark brown sugar
- 4 tablespoons cornstarch
- ¼ teaspoon salt
- 3 cups milk
- 5 egg yolks
- 4 tablespoons unsalted butter
- ¼ teaspoon ground cinnamon
- 2 tablespoons banana liqueur
- 2 tablespoons dark rum
- 1 9-inch baked pie shell in a pie pan
- 2 bananas
- In a heavy bottomed saucepan, combine brown sugar, cornstarch, and salt. Stir to combine evenly. Gradually whisk in milk to form a smooth mixture. Whisk in the egg yolks until they are completely incorporated.
- Place the pan over medium-low heat and stir constantly until the mixture comes to a boil. Reduce the heat to low and continue to stir for several minutes until the mixture is thickened and smooth.
- Remove from the heat. Stir in the cinnamon, banana liqueur and rum.
- Let the mixture cool for 15 minutes while you prepare the bananas.
- Peel the bananas and cut into ¼-inch slices, spreading the slices across the bottom of the baked pie shell.
- Pour the cooled filling over the banana slices. Chill the pie while you prepare meringue.
- 5 egg whites
- 8 tablespoons sugar
- ¼ teaspoon salt
- Combine the egg whites, sugar, and salt in a bowl that can be set over – not in – a saucepan of simmering water. Stir until the sugar is dissolved and the mixture is warm to the touch. Remove the bowl from the water bath and beat with an electric mixer at high speed for 5 minutes or until the mixture forms stiff peaks.
- Remove the pie from the refrigerator. Spread the meringue over the pie being careful to completely cover the filling.
- Place the pie with topping under a preheated broiler for only a moment or two until the meringue is lightly browned. At this point it is very easy to burn unless you are paying constant attention.
- Remove the pie from under the broiler. Serve immediately or refrigerate until ready to serve.