Thursday, February 27, 2014

Banana Foster Pie for the Cook Book Club


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I have joined Pass the Cook Book Club on Facebook.  Each month we are given a few recipes to choose from.  We then make the recipe of our choice.  This month I chose the Banana Foster Pie.  This recipe comes from the cook book Cooking up a Storm .  This collection of recipes was gathered by  The Times-Picayune of New Orleans.  The recipes were submitted by the residents of New Orleans after Hurricane Katrina.  The newspaper complied 250 authentic New Orleans  recipes along with the stories of how they became to be made.

The Banana Foster Pie starts out with a simple ice cream pie.  I did make my own graham cracker crust but you can always us a store bought crust if you are in a hurry.  I used Butter Pecan Ice Cream for mine.  To make the pie, let the ice cream soften a little then spoon it into the graham cracker pie crust smoothing it out as you go.  Place the pie in the freezer for at least 3 hours or until ready to use.  After that all you need to do is make the YUMMY banana foster sauce.  This sauce is amazing.  I have never had Banana Foster before. I did only use 1 banana in mine so that I would have more runny sauce than just coated bananas.  This is a recipe that I will definitely make again!

Banana Foster Pie

2 quarts vanilla, almond praline or butter pecan ice cream, softened
1 9" graham cracker crust
4 T butter
1/2 C packed brown sugar
1/4 t cinnamon
1/4 C dark rum
6 medium bananas peeled and cut into slices

Spread the softened ice cream evenly over the graham cracker crust and freeze until firm 3 to 4 hours

Just before serving, melt the butter in a large skillet over medium heat.  Stir in the brown sugar, cinnamon and rum,  add the bananas and heat through.

To serve, cut the pie into wedges and spoon equal portions of the banana mixture over each

Here is what other club members made: