I came up with this recipe after seeing some very ripe bananas sitting on the counter and thinking that I didn\’t really want throw them away or make banana bread and I was having a craving for pecan pie. Then I hit upon, why not make it like Bananas Foster at Brennan\’s in New Orleans, but in a pie? What could be wrong with that?
This recipe makes enough for 2- 9\” regular pies:
Ingredients
2 9\” regular uncooked Pie Shells
2 cups of chopped Pecans
2 Bananas, very ripe
1 Tbsp Dark Rum (Myers is perfect)
1/2 tsp Cinnamon
1 1/2 cups of Light Corn Syrup
3/4 cup of Light Brown Sugar
3/4 cup of Dark Brown Sugar
5 Eggs
1 stick of melted Butter
2 tsp. Vanilla Extract
Pinch of Salt
Preheat the oven to 350 degrees. Roast the pecans for a few minutes, watching them closely so they don’t burn. Pour 1/2 of the pecans into the bottom of the pie shells.
Puree the bananas and then beat the eggs, and mix together with, corn syrup, pureed bananas, light and dark sugar, rum, cinnamon, vanilla and a pinch of salt. Add in the melted butter a bit at a time and mix thoroughly.
Pour into 2 uncooked pie shells; sprinkle the rest of the pecans over the two pies. Carefully place on middle rack of the oven. Cook for 35 to 45 min. until golden brown. Allow to cool thoroughly before serving. They may be made the day before, if it\’s more convenient.
The Louisville Chef 