New Rendition of Old Favorite : Jazzy Banana Cream Pie From a New Orleans Recipe
Bananas Foster, the dish that made New Orleans famous, translates beautifully into Bananas Foster Chiffon Pie.
Start off with a graham cracker crust and layer with plenty of sliced bananas. Top the banana-lined crust with rum-flavored chiffon filling. Garnish chilled pie with more bananas and whipped cream. For best results, use firm yellow bananas.
BANANAS FOSTER CHIFFON PIE
4 eggs, separated
1 cup milk
1 cup sugar, divided
1/4 teaspoon salt
1 envelope unflavored gelatin
1/4 cup dark rum
1 (9-inch) graham cracker crust
2 medium-sized firm bananas, sliced
1 teaspoon graham cracker crumbs
Combine egg yolks, milk, 1/2 cup sugar and salt in saucepan. Cook over medium heat, stirring until slightly thickened and coats spoon. Remove from heat. Stir in gelatin that has been dissolved in rum. Cool.
Beat egg whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form. Fold whites into cooled yolk mixture. Line pie crust with sliced bananas, reserving 3 for garnish. Pour filling over bananas and refrigerate 1 hour until firm. Garnish with whipped cream, reserved bananas slices and graham cracker crumbs just before serving, if desired. Makes 6 servings.