Bananas Foster Praline Pie

My favorite praline from Aunt Sally's in New Orleans is the Bananas Foster Creamy Praline.  If you have never had one, they are freaking amazing.  I love anything with Bananas Foster.  I used to get it all the time at Culver's, before they discontinued it.  Then, when I was in New Orleans over the summer, if a restaurant had Bananas Foster anything on their menu, I ate it.  Originally, I considered a Bananas Foster Cream Pie; however, I came to my senses and made this pie instead.

So, the recipe:

2 sliced bananas

1 cup of toasted pecans

3 eggs

1/2 cup of sugar

1/2 cup of brown sugar

1/2 cup of corn syrup

4 tablespoons of melted butter

3 tablespoons of cornstarch

1 teaspoons of cinnamon

3 tablespoons of dark rum

Toast your pecans and let them cool.  Melt your butter and let it cool slightly.  Beat the eggs.  Add the sugars, corn syrup, and melted butter.  Then add the cornstarch, cinnamon, and rum.  Chop your toasted pecans and fold them in to the filling.  Slice the bananas and lay in the bottom of an unbaked pie crust. Pour the filling over the bananas.  Bake for 10 minutes at 375oF, then reduce to 350oF for another 40 minutes.  Let cool completely on a wire rack before serving.

The flavor of this pie is just what I hoped it would be.  The filling didn't come together as I had hoped, but probably would if I were to refrigerate it.  However, this did come out better than my regular pecan pies, which tend to be a little runny.  That being said, the texture was not unappealing and added a slightly creamy quality to the pie.  Definitely something I would make again, and definitely something that would be very good with vanilla ice cream.

Piece out!
Justin