Bananas Foster Pie

Pie crust

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Step 1

Add the flour, Domino® Granulated Sugar, and salt to the bowl of a food processor and pulse 4-5 times to incorporate. Add the butter and pulse 4-6 times until pea-sized crumbles of butter form.

Step 2

With the processor running, slowly drizzle in the water through the chute, The dough will be crumbly and should form together when squeezed. If it’s still too crumbly, drizzle in a bit more water until it holds together.

Step 3

Remove the dough onto a large piece of plastic wrap and flatten slightly. Wrap all sides of the plastic wrap around the dough. Use a rolling pin to gently roll the dough until it flattens into a 1” thick disc. Refrigerate for at least 2 hours.

Step 4

Once chilled, remove from the fridge and wait about 15 minutes to take the chill off of the dough. This will help it roll out without cracking. Lightly flour a clean work surface and rolling pin, then roll out the dough, turning a quarter turn every few rolls to keep it round and even.

Step 5

Roll the dough until it’s about ⅛” thick and is at least 2 inches wider than your pie dish. Continue to lightly flour your surface and pin anytime the dough begins to stick.

Step 6

Carefully transfer the dough to a pie dish, pressing it into place on the bottom and sides (there will be overhang), and trim the edges with kitchen shears so they’re even and about 1” wider than the dish.

Step 7

Fold the sides underneath the crust so the fold meets the edge, then crimp and place in the freezer while the oven preheats.

Step 8

Preheat the oven to 400℉. Remove the crust and dock all over the bottom and sides with the tines of a fork. Add a piece of parchment paper into the pie crust and fill it with pie weights (or dried rice/beans).

Step 9

Bake for 20 minutes, then remove the parchment and pie weights and continue baking for another 5-10 minutes until there are no longer any moist spots on the bottom of the crust. Transfer to a wire cooling rack.

Butterscotch

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Step 1

Add the butter to a medium pot over medium heat. Add in the Domino® Dark Brown Sugar and stir the mixture with a rubber spatula. Cook for about 3-4 minutes, or until the edges of the sugar start to bubble up.

Step 2

Slowly whisk in the heavy cream in a drizzle until combined. Cook the butterscotch (watching carefully to ensure it doesn’t boil over) for about 5 minutes, or until slightly thickened.

Step 3

Transfer the butterscotch into a heat-proof bowl, and set aside. You’ll need the butterscotch relatively hot for the next step, so work relatively quickly. Keep the pot nearby, as well.

Butterscotch Custard

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Step 1

Add cornstarch and egg yolks to a bowl and whisk to combine. Add the milk and whisk again. While whisking, slowly pour the hot butterscotch into the milk/egg mixture. Transfer the egg mixture slowly back into the pot while gently whisking.

Step 2

Over medium heat, cook the custard until thickened and large bubbles form (about 6-8 minutes). Whisk constantly. 

Step 3

Pass the mixture through a fine mesh sieve into a bowl (be sure to scrape the bottom of the sieve to get all the remaining custard). Whisk in the salt and vanilla extract.

Step 4

Pour the filling into the baked pie crust and smooth out the top. Allow the pie to cool at room temperature for one hour, then transfer to the fridge (uncovered) and chill for at least 4 hours.

Bananas Foster Topping

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Step 1

In a large skillet over medium heat, toast the pecan pieces, tossing and stirring until lightly toasted, about three minutes. Transfer to a plate.

Step 2

To the pan, add the butter, Domino® Light Brown Sugar, and cinnamon and whisk until the mixture bubbles and the butter and sugar combine. About one minute. Stir in the vanilla and salt and cook until slightly thickened. About 30 seconds.

Step 3

Add the sliced bananas and use a rubber spatula to carefully toss and coat the bananas in the sauce. Drizzle in the rum and cook for another 30 seconds, then remove from the heat to cool, but you still want it to remain liquid. 

Step 4

Pour the mostly cooled bananas foster topping on top of the chilled pie, arranging the bananas to cover the top, then sprinkle on the toasted pecans. Return to the fridge while you make the whipped cream.

Whipped Cream

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Step 1

To the bowl of a stand mixer, fitted with the whisk attachment (or in a bowl with a handheld mixer), beat the cream cheese, Domino® Powdered Sugar, and vanilla on medium speed for about a minute. Scrape down the sides.

Step 2

Add the heavy whipping cream and continue whisking over medium-high speed until the whipped cream has reached stiff peaks. 

Step 3

Transfer the whipped cream to a piping bag fitted with an open star tip and pipe swirls around the outer edge of the pie. Slice and serve.