Imagine a dessert that combines the buttery, flaky layers of puff pastry with caramelized bananas and a sinfully rich chocolate rum sauce. This isn't just another pie – it's a culinary adventure that transforms ordinary ingredients into an extraordinary experience. Whether you're looking to impress dinner guests or treat yourself to a luxurious dessert, this Puff Pastry Banana Pie is about to become your new obsession that will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 sheet puff pastry, thawed
- 4 ripe bananas, sliced
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/2 cup heavy cream
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Unfold the thawed puff pastry sheet on a lightly floured surface. Gently roll it out to smooth any creases and extend it slightly.
- In a large skillet, melt butter over medium heat. Add brown sugar and stir until it begins to caramelize, about 2-3 minutes.
- Add sliced bananas to the caramel mixture, gently coating them and cooking for 2 minutes until they start to soften.
- Transfer the caramelized banana mixture to the center of the puff pastry, leaving a 1-inch border around the edges.
- Fold the edges of the pastry over, creating a rustic, free-form pie shape. Pinch the edges to seal and create a slight border.
- Brush the pastry edges with a beaten egg wash for a golden, shiny finish (optional).
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- While the pie bakes, prepare the chocolate rum sauce. In a small saucepan, combine heavy cream, dark rum, and vanilla extract.
- Heat the sauce over medium-low heat, whisking continuously. Add chopped dark chocolate and stir until smooth and glossy.
- Remove the pie from the oven and let it cool for 10 minutes.
- Dust the pie with powdered sugar and drizzle with the warm chocolate rum sauce before serving.
- Serve warm, cutting into 6 equal portions. Best enjoyed immediately with a scoop of vanilla ice cream if desired.
Tips
- Always use ripe bananas for maximum sweetness and caramelization.
- Ensure your puff pastry is completely thawed but still cold for the best rise and texture.
- Don't skip the egg wash – it gives the pastry a beautiful golden sheen.
- Use a heavy-bottomed skillet for even caramelization of the bananas.
- For an extra touch of elegance, serve with a scoop of vanilla ice cream.
- The chocolate rum sauce can be made ahead of time and gently reheated before serving.
- Let the pie rest for 10 minutes after baking to allow the pastry to set and make cutting easier.
- For a non-alcoholic version, replace rum with apple juice or additional cream.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 65mg
