1 author: adapted from Emeril Lagasse 2006
2 directions: 'Lightly butter the bottom of an 8 or 9” springform pan. In a bowl,
3 cream butter and sugar on high speed until light and fluffy, 3-4 min. Sift the
4 flour and salt into a medium mixing bowl. With the mixer on low, add the flour
5 mixture to the creamed butter and mix only until combined. Add the nuts and mix
6 until just combined. Press in bottom and slightly up sides. Prick with a fork. Refrigerate
7 at least 30 min. before baking. Bake in preheated 300F oven for 35-40 min. Cool
8 on a wire rack until completely cool.
11 Prepare shortbread crust and set aside to cool.
14 In a large sauté pan, melt the butter. Stir in the brown sugar and cinnamon. Add
15 the bananas and baste them with the syrup for 2 min. Pull the sauté pan off the
16 burner. Carefully add the rum. Place the pan back on the stove and shake a couple
17 of times. The pan should flame, if not, ignite the pan with a match. Shake the
18 pan back and forth until the flame dies, basting the bananas continuously. Remove
19 from the heat and cool completely. In a food processor fitted with a metal blade,
20 add the banana mixture and puree until smooth. Set aside.
23 In another saucepan, add the cream and bring to a gentle boil. In a mixing bowl,
24 whisk the egg yolks and granulated sugar together until pale yellow. Whisk 1
25 C. of the hot cream into the egg mixture and mix thoroughly. In a steady stream,
26 slowly add the egg-cream mixture to the hot cream remaining in the saucepan. Continue
27 to cook for 4 min., stirring occasionally, until the sauce thickens enough to
28 coat the back of a spoon. Do not allow the mixture to boil. Remove from the
29 heat and cool completely. Whisk the banana puree into the cream mixture and mix
30 thoroughly. Transfer to the refrigerator and chill thoroughly. Process in an
31 electric ice cream machine according to manufacturer’s directions.
34 When the ice cream has frozen to the desired consistency, transfer to the springform
35 pan with the cooled shortbread crust and, using a spatula, spread to form a smooth
36 surface. Wrap with plastic wrap and place in the freezer for at least 4 hours
37 and up to 4 days. Transfer the pie to refrigerator for 30 min. so it’s easier
46 name: pecan Shortbread Crust
53 name: Butter, cut into cubes
60 name: Light brown sugar
74 name: Bananas, peeled and cut lengthwise into halves
81 name: 'Dark Rum (recommended: Myer’s)'
102 name: granulated sugar
118 name: unsalted butter, softened
132 name: all-purpose flour
146 name: Finely chopped Pecans
148 name: Pecan Shortbread Crust
149 name: Frozen Bananas Foster Ice Cream Pie
153 yield_: 8-10 servings