Southern-style Banana Cream Pie with Peanut Brittle Crust and Warm Bourbon Caramel Sauce

Yield: Makes one 9-inch pie

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian soy-free iconSoy-free tree nut-free iconTree nut-free

There are numerous variations on the theme of good ol’ banana cream pie. You certainly can use a prebaked pastry crust, perhaps sprinkled with crushed brittle or chopped peanuts, or your favorite cookie-crumb-style crust. You can make the filling from scratch or use an excellent vanilla pudding mix. The key is to create a decadent, cool, silky environment for really great organic bananas.

This recipe from my grandmother’s ever-bountiful kitchen really ups the wow factor with the addition of peanut brittle or roasted peanuts in the crust and as a garnish, and a smoky bourbon caramel sauce for drizzling each slice. Yum!

Ingredients

For the Pastry Cream Filling

For the pie

Preparation

To make the Pastry Cream Filling

In a medium bowl, beat together egg yolks, sugar, flour, cornstarch and salt.

In a medium saucepan set over medium heat, warm milk or half-and-half until it just starts to simmer. Add hot milk to egg yolk mixture, stirring constantly until blended. Pour mixture back in the pan and cook over medium heat, stirring frequently, until it bubbles and thickens, 3 to 4 minutes. Remove from the heat and stir in butter, vanilla and bourbon.

Allow to cool completely. You can make this custard a day ahead and keep refrigerated until ready to use.

To make the pie

Combine caramel sauce and bourbon in a small pot; allow to simmer for 1 minute.

Layer bananas and pastry cream filling into crust, finishing the top with pastry cream.

To garnish, beat heavy whipping cream with powdered sugar and vanilla and mound over the top of the pie. Sprinkle with chopped peanut brittle or peanuts and serve with warm bourbon sauce.

Notes

PCC sells organic vanilla pudding mix, which, although not quite as decadent, would be great in this recipe in place of the pie filling. A 3.8-ounce package makes 2 cups of pudding, just right for the pie. I like to add a touch of vanilla scraped from the inside of a vanilla bean or a splash of bourbon to the finished pudding.

Recipe by PCC Chef Lynne Vea and her grandmother

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired March 14, 2012.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: bananas, cream, peanuts, pies

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