2 c. flour
¼ c. sugar
½ t. salt
¼ c. plus 1 T. cold butter, diced
1/3 c. ice water
3-4 medium bananas
VANILLA PASTRY CREAM, recipe below
2 c. half and half
½ vanilla bean, split lengthwise, seeds scraped and reserved
3 eggs
2 egg yolks
2 t. vanilla
½ c. plus 3 T. sugar
¼ c. flour
3 T. cornstarch
3 T. butter, softened
FOSTER SAUCE, recipe below
1/3 c. plus 1 T. heavy whipping cream
3 T. dark rum
1 t. vanilla
1 c. sugar
¼ c. water
4 T. butter, softened
¼ t. sea salt

  1. In bowl of food processor, add flour, sugar and salt, pulse to combine.
  2. Add butter and pulse until mixture resembles coarse crumbs
  3. With processor running, add water in slow steady stream.
  4. Process until mixture comes together.
  5. Remove from processor and shape into a flat disk on lightly floured surface. Wrap in plastic and refrigerate for at least 2 hours.
  6. Remove from refrigerator and let dough come to room temp, about 30 minutes.
  7. Preheat oven 350. On lightly floured surface, roll dough to ¼” thickness.
  8. Fit dough in bottom and up sides of 9” deep-dish pie plate. Trim and crimp as desired.
  9. Prick dough with fork and line with parchment paper and fill with pie weights.
  10. Bake until golden brown, 35-40 minutes. Remove from oven and let cool completely.
  11. VANILLA PASTRY CREAM: In medium saucepan, bring half and half and vanilla seeds to a simmer. In medium bowl, whisk eggs, yolks, vanilla and sugar. Add flour cornstarch to egg mixture, whisking until smooth.
  12. Gradually whisk hot half and half mixture into egg mixture. Transfer mixture to saucepan. Cool over medium heat, whisking constantly, until mixture boils for 1 minute and thickens. Remove from heat, stir in butter until blended.
  13. Strain mixture through fine-mesh sieve into bowl. Cover with plastic and refrigerate for at least 2 hours. Can keep in refrigerator up to 3 days.
  14. Spread VANILLA PASTRY CREAM into prepared crust, smoothing the surface.
  15. Peel and slice bananas crosswise ¼” thick. Layer bananas in a shingle fashion over pastry cream. Drizzle with FOSTER SAUCE. Serve immediately.
  16. FOSTER CREAM: In small bowl, whisk together cream, rum and vanilla. Set aside.
  17. In saucepan, bring sugar and ¼ c. water to boil, whisking constantly.
  18. Once mixture begins to boil, reduce heat and cook, without whisking, until mixture registers 350 degrees on instant-read candy thermometer, about 10-15 minutes.
  19. Remove mixture from heat and whisk in butter until melted.
  20. Whisk in salt and cream mixture until smooth. Let cool for 1 hour. Whisk before serving.
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