2 Tablespoons dark rum or brandy, or 1/2 tsp rum or brandy extract (optional, but really good)
2 Tablespoons heavy (whipping) cream
1/2 cup packed brown sugar
1/4 cup cornstarch
2 cups milk
1/2 cup heavy (whipping) cream
1/4 teaspoon salt
2 teaspoons pure vanilla extract
3 egg yolks
2 Tablespoons butter
Whipped Topping Layer:
1 1/2 cups heavy (whipping) cream
1/2 cup confectioners' (icing) sugar
1 Tablespoon dark rum or brandy, or 1/2 teaspoon rum or brandy extract
1 teaspoon pure vanilla extract
Prepare and form the crust as instructed. To "blind bake" your crust (bake it without any filling in it), we need to begin by refrigerating the crust for 30 minutes after forming in pie plate.
Remove crust from the refrigerator and use a fork to poke a few holes along the bottom of the crust. Place a sheet or parchment paper or foil inside the crust, and fill with pie weights (I used dried beans, which I stored to use as weights again, since beans that have been used for weights are no longer good to cook and eat).
Bake pie crust in a preheated 400°F oven for 10-12 minutes. Remove from oven, and carefully lift out the parchment paper or foil with the pie weights inside. Whisk together one egg white and 1 Tablespoon water, and brush the inside of the pie crust with the mixture. This will help seal the crust, and keep it from getting soggy once it is
Return the crust to the oven, and bake an additional 12-15 minutes, or until the crust is a nice golden brown. Remove the crust from oven and let cool slightly before filling. Since the other ingredients we are putting into the pie crust will be warm and require cooling, it is not necessary to completely cool the crust before filling.
In a heavy skillet over medium heat, melt the butter. Add the brown sugar, sliced bananas, and rum. Continue stirring until the mixture just begins to bubble, and the bananas just begin to soften. Remove from heat and stir in the cream. Pour into pre-baked pie crust, making sure the banana pieces are evenly distributed over the bottom of the crust.
In a large, heavy-bottom sauce pan, combine the brown sugar and cornstarch.
Add the milk, heavy cream, salt, and egg yolks.
Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens.
Place a fine mesh sieve over a large bowl that has the vanilla and butter in it. Pour the cooked pudding through the sieve, removing any lumps that may have formed.
Stir the pudding until the butter and vanilla have been fully incorporated.
Pour pudding into the pie crust, making sure to completely cover the sauteed bananas.
Place a sheet of plastic wrap directly on top of the warm pudding, and place pie in the fridge to chill for at least 4 hours.
Before serving, top with Whipped Topping Layer.
Whipped Topping Layer:
Place all ingredients into a deep bowl that has been chilled in the refrigerator or freezer (whipped cream whips up best in a cold bowl).
Using a hand mixer, beat the whipped cream until stiff peaks form.
Spoon whipped cream mixture over the pie, spreading it to completely cover the top of the pie.
Slice, and enjoy!
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/03/gluten-free-bananas-foster-cream-pie.html