Banana Foster Pie.

I make this crust for most cream pies:
1 stick butter
1 cup flour
1 tbsp powdered sugar
1/2 Cup Crushed Pecans

Melt butter in pie plate
Put in Flour, powdered sugar and pecans, mix and press mixture on the bottoms and side of the pie tin.
Bake at 350 degrees for 15 - 20 minutes. Take out as soon as you can see the crust to get lightly lightly lightly brown.

My Filling:
1/4 cup of sugar
3 tbsp flour
3 tbsp cornstarch
4 ego yolks
2 Cups 2 % milk
1/4 cup heavy cream


2 tbsp butter
1 tsp vanilla
1/4 tsp salt

Mix first set of dry ingredients dry ingredients, then add the milk, cream and eggs and whisk thoroughly.
Put in microwave for 3 minutes, take out and whisk put in for another 2-3 minutes and take out and whisk keep microwaving for another minute until thickened. Take out and add butter, vanilla and salt, whisk thoroughly and put in microwave for 1 more minute. Whisk every 5 minutes for 20 - 30 minutes.

Caramel:
1/4 cup dark brown sugar
2 tbsp unsalted butter
2 tbsp rum

Put in sauce pan and cook down until thickened, storing constantly. Take out and cool off in frig. I make the caramel sauce very very thick, so I can put dollops of caramel when layering. Try to keep cool.

Layers:
2 bananas
1/2 cup chopped pecans - you need to toast these in a fry pan until lightly browned, then let cool.
Caramel

Now add 1/4 of the filling mixture on top of your crust. Then slice 1 banana and sprinkle in half of the pecans. Then add dollops of half of your caramel. Slice the other banana and sprinkle with the rest of the toasted pecans. Add dollops of the rest of your caramel. Then cover with the rest of your filling.
Put in freezer for about 1 - 2 hours then move to your fridge, cover with plastic wrap and wait until set at least another 2-3 hours.

Serve with homemade whipping cream and grate dark chocolate on top.

Enjoy