Gluten Free Bananas Foster Cream Pie
 
 
Ingredients
  • For the Crust:
  • 2½ cups crumbs from gluten free vanilla sandwich cookies (from one 10-ounce package)
  • ⅓ cup sugar
  • 1 medium sized banana
  • ¼ cup (1/2 stick) unsalted butter, melted
  • For the Bananas Foster
  • 4 tablespoons unsalted butter
  • ½ cup (1.75 ounces) dark brown sugar
  • ¼ teaspoon ground allspice
  • ½ teaspoon freshly ground nutmeg
  • 4 under ripe bananas, sliced in quarters
  • ¼ cup dark rum
  • For the Pastry Cream:
  • 2 cups whole milk
  • ½ cup granulated sugar, divided
  • ¼ cup cornstarch
  • 3 large eggs
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 8-ounce package cream cheese, softened
  • 1 ½ cups heavy whipping cream
  • ¼ cup sugar
Instructions
  1. For the crust: Preheat oven to 350°F. Combine cookie crumbs, sugar, and banana in food processor to blend. Add unsalted butter and pulse until evenly combined. Press onto bottom and of 10-inch-diameter springform pan. Bake crust until set and pale golden, about 15 minutes. Cool completely.
  2. For the Bananas Foster: Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add bananas and cook for 1 minute on each side. Remove bananas from pan. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, Alton Brown recommends using a stick flame to ignite the sauce (I don’t trust myself around fire, so I just let the sauce cook down for a few minutes without igniting it). Cook for another minute or 2 until sauce is syrupy in consistency. Add the bananas and sauce to the prepared crust.
  3. For the Pastry cream: In a small saucepan over medium heat, heat the milk and ¼ cup of the sugar until steaming. In a medium bowl, whisk the rest of the sugar with the cornstarch and eggs until thoroughly combined. While whisking constantly, slowly stream the hot milk into the cornstarch-egg mixture. Once combined, return the mixture to the saucepan and continue cooking over medium heat, stirring constantly, until mixture starts to bubble. Cook for at least one minute, while stirring constantly, until mixture becomes thick in consistency (it will look like pudding at this point). Remove from heat, then stir in butter, vanilla, and cream cheese until thoroughly combined. Cover with plastic wrap and refrigerate until pastry cream is thoroughly chilled, at least 1 hour.
  4. While the pastry cream chills, whip heavy cream and ¼ cup sugar in a stand mixer until stiff peaks form. Gently fold about half of the whipped cream (it doesn’t have to be exact) into the chilled pastry cream until thoroughly combined. Layer the pastry cream over the bananas foster, then spread remaining whipped cream over the pastry cream layer. Cover and refrigerate for at least 4 hours - but preferably overnight - until the pie is thoroughly chilled and set. To serve, run a sharp knife around the edges of the pie, then remove the ring of the springform pan. Slice into wedges and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-bananas-foster-cream-pie/