Chocolate Bananas Foster Pie Recipe By Tasty

CHOCOLATE CHIP BANANAS FOSTER 'BOX' CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large mixing bowl, use a fork to mash the ripe bananas.
• Whisk in the egg, followed by vegetable oil and milk. Mix until combined.
• Add in the yellow cake mix, being careful to not overmix.
• Use a rubber spatula to gently fold in the chocolate chips. Set aside.
• In a shallow saucepan, set over medium heat, add the butter and brown sugar, and stir constantly with a wooden spoon until the mixture turns into golden brown syrup, about 5 minutes.
• Pour the syrup into a 9-inch (20-cm) round cake pan. Place the sliced bananas into a single layer on top of the syrup.
• Divide the cake batter among the banana pan, and another greased 9-inch (20-cm) cake pan.
• Bake for 20-25 minutes, or until a toothpick comes out clean from the center.
• Once the banana bottom cake is cool to touch, invert onto a cooling rack set on top of a parchment paper-lined baking sheet. Leave the second cake to cool to room temperature inside the pan.
• In a large mixing bowl, whisk together the cream cheese and sugar until light and fluffy.
• Beat in the eggs, one at a time. Add in the sour cream and vanilla extract, and mix until combined.
• Pour the cheesecake batter into the cooled cake in the pan. Cover the bottom of the pan with two sheets of foil and place into a larger baking dish.
• Fill the baking dish with water until it comes 1 inch (2 cm) up the side on the cake pan.
• Bake for 1 hour. Turn the heat off and open the oven door and let cool for one hour. Refrigerate the cake for 4 hours.
• To assemble, remove the cheesecake from the springform pan. Top the cake with the cooled banana fosters cake.
• Enjoy!

BANANAS FOSTER PIE

Steps:

• Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large saucepan, melt butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, rum and vanilla., Slice bananas into the crust; pour filling over top. Refrigerate for 3 hours or until set. Garnish as desired with whipped cream, caramel syrup and peanuts. Store leftovers in the refrigerator.

CHOCOLATE BANANAS FOSTER PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F.
• Meanwhile, chop the bananas into fourths, first down the center crosswise then lengthwise.
• Mix bananas with brown sugar and butter.
• Put the pie crust in a pan and fill with the banana filling. Sprinkle chocolate on top.
• Add the top crust and use a fork to crimp the edges. Slit a cross in the center of the top crust for venting.
• Place the pie on the floor of the oven for 15 minutes. Then turn down the heat to 325°F. Bake pie for 15 more minutes on the bottom rack.
• Let cool and enjoy!

BANANAS FOSTER

Steps:

• Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar, and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
• Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls, and top with bananas and caramel sauce. Serve immediately.

CHOCOLATE BANANA PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.
• Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
• Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
• Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.

DECONSTRUCTED BANANAS FOSTER CREAM PIE

Steps:

• Preheat oven to 425°F.
• PIE CRUST: Make your favorite pie crust, roll dough as you normally would but roll into a rectangular shape, cut six 3 1/2" - 4" squares and at least 18 - 1 1/3" squares (sizes are approximate they are prettier if you have a crimped cutter for the small squares I have a cookie cutter this size). Place squares on baking sheet, sprinkle the small squares with a little cinnamon sugar, bake about 10 minutes or until golden on the bottom. Once cool store in airtight container until ready to serve.
• PASTRY CREAM: Make filling according to the directions on the box for pie filling, using half and half in place of milk, add vanilla; stir, chill until ready to serve. Place plastic wrap over the pastry cream touching it so a skin doesn't form, before chilling.
• WHIPPED CREAM: Whip heavy cream with powdered sugar and vanilla, adjust amounts to your taste, chill.
• PRALINE SAUCE.
• Melt butter over medium heat in a small pan. Stir in brown sugar and cream. Cook and stir until isauce reaches a full boil.
• Reduce heat and boil gently for three minutes stirring occasionally. Stir in vanilla and cool. Makes around 1/3 cup . Delicious on ice cream too or almost anything else! Making ahead chill and gently reheat (microwave 5 seconds at a time until drizzle consistency).
• PUTTING IT TOGETHER:
• Place a large pastry square on each dessert plate, spoon on some pastry cream - if using all six at once divide evenly.
• Place 3-4 banana slices on top of each square, top with whipping cream.
• Drizzle with Praline Sauce and chopped pecans, place one or more small cinnamon pastry squares into the cream point down . TA DAH! Fast and beautiful!

BANANAS FOSTER TART

Steps:

• Heat oven to 450 degrees F.
• Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan.
• If using tart pan, trim edges if necessary.
• Bake for 9-11 minutes or until light golden brown and cool 5 minutes.
• In small bowl, combine bananas and rum; toss to coat.
• Sprinkle orange peel evenly in bottom of baked pie shell.
• Arrange bananas in single layer over peel.
• Sprinkle with pecans.
• In heavy medium saucepan, combine brown sugar, whipping cream and butter; cook and stir over medium-high heat for 2-3 minutes or until mixture comes to a boil.
• Cook an additional 2-4 minutes or until mixture has thickened and is deep golden brown, stirring constantly.
• Remove saucepan from heat; stir in vanilla.
• Spoon warm filling over bananas and pecans.
• Cool 30 minutes.
• Serve warm or cool with ice cream.
• Store in refrigerator.

BANANAS FOSTER PIE

Steps:

• Heat oven to 450°F. In small bowl, mix all sauce ingredients until well blended; set aside.
• Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
• In medium bowl, toss banana slices with 3 tablespoons of the sauce until coated. Layer bananas in bottom of cooled baked shell.
• In large bowl, beat milk and pudding mix with wire whisk 2 minutes or until thickened. In small bowl, beat whipping cream with electric mixer on high until stiff peaks form. Fold into pudding until well combined. Spread evenly over bananas. Refrigerate 2 to 4 hours or until firm.
• Top individual servings of pie with additional banana slices and sauce. Store in refrigerator.