Bananas Foster Pie

Make classic Bananas Foster in pie form with this sweet state fair winning recipe!

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Servings 8

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( 26 ) Ratings

26 Ratings

5 Stars

4 Stars 10%

3 Stars 17%

2 Stars 17%

1 Stars 14%

Member Reviews ( 10 )

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State Fair Pie Competition 2009

Kandace Kanzler

Louisville, Kentucky

ingredients 13
Prep Time 30 min
Total Time 3 hr 30 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: package (8 oz) cream cheese, softened

1: package (5.3 oz) goat cheese

1/4: cup granulated sugar

1: teaspoon vanilla

6: small bananas, sliced

6: tablespoons unsalted butter

3/4: cup packed brown sugar

1 1/2: teaspoons ground cinnamon

1/2: teaspoon ground nutmeg

1: teaspoon rum extract

: Milk, if desired

: Coarse sugar, if desired

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Directions

1 Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In small bowl, beat cream cheese, goat cheese, granulated sugar and vanilla with electric mixer on high speed until smooth. Spread in crust-lined plate; top with banana slices.
2 In 1-quart saucepan, heat butter, brown sugar, cinnamon and nutmeg over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat; stir in rum extract. Pour over bananas. Top with second crust and flute; cut slits in several places. Brush with milk; sprinkle with coarse sugar.
3 Cover edge with strips of foil to prevent excessive browning; bake 30 minutes. Remove foil; bake 30 to 40 minutes longer or until golden brown. Cool at least 2 hours before serving. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Kandace Kanzler of Louisville, Kentucky, won 1st place with this recipe at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Kentucky State Fair.

Fold a half tsp of rum extract into whipped cream topping. Serve with fresh banana slices over topping, if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 640
Calories from Fat: 330),

% Daily Value

Total Fat: 36g; 36%
(Saturated Fat 20g, 20% Trans Fat 1g 1% ),
Cholesterol: 75mg; 75%;
Sodium: 480mg; 480%;
Total Carbohydrate: 70g; 70%
(Dietary Fiber 2g 2% Sugars 37g 37% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 6%;
Calcium: 10%;
Iron: 4%;

Exchanges:

2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

imajicca

report Posted Mar. 5, 2011 8:05 PM

I made this for Christmas dinner and eveery one loved it. My only issue was that it was a little to sweet so when I make it again I will cut back on the sugar.

LongTallSal

report Posted Dec. 27, 2010 1:09 PM

I wouldn't make this again with the goat cheese. The bottom layer wasn't sweet enough with only 1/4 cup of suger. If I make this again, it will be all cream cheese and 1/2 cup of sugar.

general62

report Posted Dec. 8, 2010 5:32 AM

Absolutely delicious. Will definitely make it again.

bjparker23

report Posted Apr. 21, 2010 4:17 PM

Great pie! Everyone loved it and wanted more!

cmkalm

report Posted Mar. 17, 2010 8:53 PM

This pie is scrumptious! I made it for my family for St. Patrick's Day and they absolutely loved it! Even my husband who is not a big pie fan, ate the first piece! I used GOAT cheese - not Feta like the other review said. Goat is very soft and palatable with cream cheese. The bananas and sauce are exquisite. The sugared top is divine! I can see why this was the State Fair Winner! I cannot wait for our next church bake-off or dessert competition, I have a new secret weapon! Congrats to Kandace!