"Fostering" in the New Year

Oh, I can't resist a good pun, or a good pie for that matter! And I wanted to get one in the oven just in time for the You Want Pies With That January theme of Resolution Breaker Pie. I immediately thought two things: 1) Damn it to hell, I don't cook unhealthy things anymore!! and 2) Chocolate, right?

Well, apparently I still cook unhealthy things because I made one hell of a sugar explosion today with this monstrosity which is so sinful, gooey and sweet that it's enough to make me go off sugar for the next 4 years of my life. Also, I originally had a chocolaty pie in mind but decided that I have to admit, I like fruit in my desserts too. And let me tell you, one of my most favorite desserts is Bananas Foster. Oh, I can't resist those caramel bathed warm delights melting my favorite vanilla bean ice cream. Thank goodness I don't go out to eat enough to indulge in them because dear reader, I may then be 500 pounds and broke (not a good way to start off a new year I might add.)

I thought long and hard how to make this pie irresistible and I think I got it. I do have to admit this pie is NOT healthy and is a little too sweet for me. I think there's an icebox version of this pie that is better balanced, but when challenged to make the richest, most delectably ridiculous pie ever, hence forcing you to "break all your resolutions" this is what I did. There's a White Chocolate Fudge Crust with a Bananas Foster Cream Filling which is all topped by a toasted Meringue and drizzled with Caramel for effect. Oy.

Bananas Foster & Cream Pie (Baked or Icebox Versions)

Step One: White Chocolate Fudge Crust

Ingredients:

12 oz. white chocolate chips

3/4 cup sweetened condensed milk

1 tbs butter

Directions:

Combine all ingredients in a bowl and microwave on 50% for 2 minutes, remove, and stir.

Microwave on 50% for 1 1/2 minutes, remove and stir.

Pour fudge carefully into a greased 9 inch deep-dish pie plate, spreading up the sides.

**As the fudge cools a bit, the easier it is to get it to stick up the sides of the plate.

Chill for 1 hour.

Step Two: Bananas Foster

(I'm so sad, I had an amazing picture of the Bananas Foster, but it wouldn't upload...sadness indeed)

Ingredients:

4 tbs butter

2/3 cup dark brown sugar

1 1/2 tsp imitation rum extract

1/2 tsp banana extract

1 1/2 tsp vanilla extract

1/2 tsp ground cinnamon

2 bananas, ripe but firm, peeled and sliced lengthwise then crosswise

Directions:

In a medium skillet over medium heat, melt butter.

Stir in the brown sugar, rum extract, banana extract, vanilla and cinnamon and bring to a boil.

When at a bubbling boil, gently place the bananas in the mixture and cook for 2 minutes on each side, basting the sections. Remove from heat and immediately...

Step Three: Bananas Foster & Cream Filling

Ingredients:

8 oz 1/3 fat cream cheese, softened to room temperature

Bananas Foster

Either 1/3 cup sweetened condensed milk plus 1 cup whipping cream for Baked version OR 12 oz whipped cream/topping for Icebox version)

1/2 tsp vanilla

1/4 tsp cinnamon

teeny splash of banana extract

Directions:

In a large bowl, immediately dump Bananas Foster over the cream cheese and mix well.

For Baked Version: Add condensed milk & whipping cream, vanilla, banana extract, and cinnamon. Mix well and dump filling into fudge crust. **There will be leftover filling for another snack another day. Chill for 1 hour and move to Step Four.

For Icebox Version: Add vanilla, cinnamon, banana extract to the foster/cream cheese and mix well. Then, fold in 8 oz of the whipped cream/topping. Dump into fudge crust and top with extra whipped cream/topping. **There will be leftover filling. Place in the refrigerator for 4-6 hours and you're done! OR...

(baked version filling shown above)

Step Four: Meringue Topping (by grandma2969from Recipezaar)

Ingredients:

4 large egg whites, room temperature

1/4 tsp salt

1/4 tsp cream of tartar

8 tbs sugar

1 1/2 tsp cornstarch

Directions:

Pre-heat oven to 325 degrees.

In a large mixer bowl, beat egg whites, cream of tartar and salt until soft peaks form.

Slowly add one tbs of sugar at a time, beating until soft peaks form.

Just before complete, sprinkle the meringue with cornstarch and mix until ready.

Spread the meringue over chilled foster cream sealing the topping over the "crust" all the way around the pie plate.

Bake for 18 minutes or until golden brown.

Cool completely then refrigerate for 4-6 hours.

Slice and Enjoy!!