Puff Pastry Banana Pie with Chocolate Rum Sauce (Boom)

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1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Puff Pastry Banana Pie with Chocolate Rum Sauce (Boom)"

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Ingredients

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2 tbsp unsalted butter; (1/4 stick)
1/3 cup Sugar
3 tbsp dark rum
1 tbsp Water
1/4 tsp ground cinnamon; (generous)
1 3/4 lb bananas; (about 5) ripe small, peeled, left whole
6 oz bittersweet (not unsweetened) or semisweet chocola; chopped
1/4 cup whipping cream
2 tbsp light corn syrup
1 17 1/4-oz package frozen puff pastry; thawed (2 sheets)
1 egg; beaten to blend (glaze)

Original recipe makes 6

Servings  

Preparation

For best results, choose ripe yellow bananas that do not have brown speckles

on their skins. This dessert is great served either slightly warm or at room

temp.

Melt butter in heavy lg skillet over med heat. Add sugar, 1 Tbsp

rum, water and cinnamon and stir until syrupy. Add bananas and cook 2

minutes, turning occasionally and basting with syrup. Using slotted spoon,

transfer bananas to plate. Boil syrup until reduced to 2 Tbsps, about

2 minutes. Pour syrup over bananas; let cool.

Combine chocolate, cream and corn syrup in heavy sm saucepan; stir over

low heat until chocolate melts and mixture is smooth. Remove from heat.

Transfer 2 Tbsp chocolate mixture to sm bowl (Mixture will be

thick). Add 2 Tbsp rum to mixture in saucepan; stir sauce to blend.

Position rack in center of oven; preheat to 400°F. Place 1 pastry sheet on

floured work surface. Set 9" -diameter tart pan upside down on pastry.

Using knife, cut pastry into 9" -diameter scalloped round. Repeat with

remaining pastry sheet. Place 1 pastry round on ungreased heavy lg baking

sheet; arrange 3 whole bananas on pastry, forming circle and leaving

1/2" pastry border. Fill in center with remaining bananas, cutting to

fit. Pour any syrup from bananas and reserved 2 Tbsp chocolate

mixture over bananas. Brush pastry edges with beaten egg. Top with second

pastry round. Press edges to seal. Brush top with egg. Using sm sharp

knife, cut 8 vents in top of pastry to allow steam to escape. Freeze 10

minutes.

Bake until pastry is golden and puffed, about 30 minutes. Run long knife

under pastry to loosen. Cool on baking sheet on rack until just lukewarm,

about 1 1/2 hours. (Can be made 6 hours ahead. Let stand at room

temp.) Rewarm sauce over low heat. Serve pie with sauce.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 845 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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