Make Ahead

David Lebovitz' Rum-Butterscotch Banana Cream Pie

February 28, 2012
4 Ratings
Author Notes

David Lebovitz is one of my favorite pastry chefs and this comes out of his newer books, "Ready for Dessert", which I highly recommend. He calls this Butterscotch Banana Cream Pie. I call it New Pants Pie, because not only will you crap your pants because of its deliciousness, you won't be able to stop eating it, and thus will need bigger jeans :D —Kate on the Lake

  • Makes one 10" pie
  • Crust
  • 1.5 cups crushed chocolate cookie crumbs (see recipe)
  • 4 tablespoons butter, melted
  • Filling
  • 1 cup packed dark brown sugar
  • 2 tablespoons butter
  • 3 tablespoons cornstarch
  • 1.5 cups whole milk
  • 3/4 teaspoon fine sea salt
  • 3 large egg yolks
  • 2 teaspoons dark rum
  • 1/2 teaspoon vanilla extract
  • 3 ripe medium bananas
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 2 tablespoons dark rum
  • 1/2 teaspoon vanilla extract
  • Dark chocolate curls, for garnish
In This Recipe
  1. Make the crust first. Grease up a 10" pie plate. Mix the cookie crumbs with the butter until it's all moistened. Dump it into the pie plate, even it all out, then press down nice and firm. Shove it in the fridge or the freezer for 30 minutes before baking for 10 or so minutes at 350 degrees. Let it cool while you make the filling.
  2. Dump the brown sugar and 2 tablespoons butter in a small pot. On medium heat, melt it all together until it's gooey. Dump that into a large bowl off to the side and place a metal mesh strainer across the top.
  3. Measure out your cornstarch into a little bowl. Mix in about 1/3 cup of the milk and whisk it up to dissolve. Heat the rest of the milk in a medium saucepan. When it comes to a simmer, whisk in the cornstarch slurry and continue whisking the mixture over medium heat until it comes to a boil and thickens up like mayo.
  4. Whisk the egg yolks in a separate bowl. Mix in a little of the hot thickened milk, then a little more. Now dump this mixture back into the pot with the milk and cook it on medium heat a couple minutes to cook the egg and thicken up again. Strain it through the mesh strainer atop your brown sugar bowl. Mix it thoroughly.
  5. Add the 2 tsp rum and 1/2 tsp vanilla to your custard. Whisk well.
  6. Slice your bananas and lay them on your cooled crust to cover the bottom. (I sprinkled a little kosher salt over the top because I'm a sweet/salty junkie) Pour on the custard, smooth out, and chill in the fridge a couple hours covered with plastic wrap.
  7. For the topping, whip the cream--either in your mixer or by hand like my chefs always made me do, just to be a pain in the a**. All in good fun o'course! Once it's soft peaks, add your tablespoon of sugar, the 2 Tbsp rum and the 1/2 tsp vanilla. Spread this atop your chilled pie. Then (I promise this is the last thing) add your chocolate curls. NOW it's finished :) Serve it up and tuck in to one of the greatest pies of your LIFE!

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