This banana pecan pie recipe is a great addition to your table. A great pairing of bananas and pecans. They come together to create a wonderful dessert.
Origin of this recipe…
A long time ago, I was visiting Southern Illinois. I came across a restaurant in a small town in Golconda. This restaurant had amazing food! That night, after dinner, I remember having banana pecan pie for dessert. Even though I don’t remember what the entree was, this dessert stood out. I called the owner, who was also the chef, and asked for the recipe. She returned with a recipe book: ‘More To Love…Recipes and reminiscence from the Mansion at Golconda’ by Marilyn Kunz. This was a collection of recipes she served at her restaurant. I said, ‘Great! I’ll take one!’ If I ask a restaurant for a recipe, my chances of getting it are about 50%. Typically I don’t ask all the time, just for the dishes that I think are special or unique to me. I thought this was the jackpot because she was willing to share all of her recipes. I would love to return to the same restaurant; however, the restaurant has closed down. I’m so glad I asked; otherwise, this amazing recipe would have slipped through my fingers. Don’t be afraid to ask a restaurant for a recipe; keep in mind you might get turned down.
Bananas, very ripe or fresh?
If you use ripe bananas you will find them easier to mash. They blend well. I’ve even used brown skinned bananas for this recipe. No problem, mash them up!
Banana Liqueur
Adding liqueur adds a lot of banana flavor without all of the bananas. Remember, because this is an alcohol, you will typically add it toward the end of the mixing stage. The alcohol will be cooked off during the cooking process, leaving the banana flavor.
Preparing the Pie Crust
Pre-baking the pie crust helps prevent it from becoming soggy, especially on the bottom. The other problem is that if you pre-bake the pie crust, the upper edges will overcook. To solve this, use aluminum foil only on the upper edges. This prevents the pie crust edges from browning too much. This will ensure a perfect pie crust when it comes out of the oven.
Ingredients
Equipment
Method
- Take your un baked piecrust and wrap the edges with aluminum foil and prick bottom of pie dough with a fork.
- Bake prepared piecrust in 350 degrees ℉ oven for 5-6 minutes.
- Remove from oven and set aside to cool. After cool, remove aluminum foil.
- In a large bowl, cut up bananas and add flour, mix until smooth.
- Add eggs, corn syrup and, sugar and mix well.
- Blended batter (before pecans, cream, vanilla, liqueur and lemon juice) should look like this…
- After you measure the pecans, remove 8-10 good looking pecan halves. Set aside.
- Add pecans (all but the 8-10 pecan halves), liqueur, heavy cream, lemon juice and, vanilla and, mix well.
- Place the prebaked piecrust onto a baking sheet. Pour the prepared batter into pie crust.
- Place the good looking pecan halves onto the top of the batter.
- Bake at 350 degrees ℉, 10 inch pie crust 45-50 minutes or until set.
- Bake at 350 degrees ℉, 9 inch pie crust 35-40 minutes or until set.
