Banana Foster Ice Cream Pie

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: one hour, 25 minutes

Ingredients:

four tablespoons butter, cut in to cubes
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
four ripe bananas, peeled and cut lengthwise in to halves
1/4 cup banana liqueur
1/2 cup Myers rum
one quart cream
8 egg yolks
12 three-inch tart shells of graham cracker crust
3/4 cup caramel sauce
four egg whites
1/4 cup sugar

Preparation:


In a gigantic saute pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and grease them with the syrup for two minutes. Pull the saute pan off the burner. Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan ought to flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. Remove from the heat and icy . In a food processor, fitted with a metal blade, add the banana mixture and puree until smooth.

Add the banana/cream mixture to the electrical ice cream machine. System according to manufacturer's directions. Place a tablespoon of the caramel over each tart shell. Spread a heaping 1/2 cup of the ice cream over the caramel sauce, filling each tart shell . Place the tarts in the freezer until frozen, about one hour.

In another saucepan, add the cream. Bring the liquid to a light boil. Whisk the egg yolks together. Whisk one cup of the hot cream in to the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for four minutes, stirring occasionally. Remove from the heat and icy . Whisk the banana mixture in to the cream mixture. Mix thoroughly and icy .

In the bowl of an electric mixer, fitted with a wire whip, whip the egg whites until soft peaks form. Add the sugar and continue to beat to stiff peaks. Remove the tarts from the freezer and spread the meringue over ice cream. Place the tarts on a baking sheet and place in the oven. Bake until the meringue is golden brown, about four to five minutes. Remove from the oven and serve.

Yield: 12 servings