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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This double crust pie recipe by Kandace Kanzler won the Kentucky State Fair pie competition in 2009. Ingredients:
1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box |
1 (8 ounce) package cream cheese, softened |
1 (5 1/3 ounce) package goat cheese |
1/4 cup granulated sugar |
1 teaspoon vanilla |
6 small bananas, sliced |
6 tablespoons unsalted butter |
3/4 cup packed brown sugar |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1 teaspoon rum extract |
milk, if desired |
coarse sugar, if desired |
Directions:
1. Heat oven to 350°F Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In small bowl, beat cream cheese, goat cheese, granulated sugar and vanilla with electric mixer on high speed until smooth. Spread in crust-lined plate; top with banana slices.
2. In 1-quart saucepan, heat butter, brown sugar, cinnamon and nutmeg over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat; stir in rum extract. Pour over bananas. Top with second crust and flute; cut slits in several places. Brush with milk; sprinkle with coarse sugar.
3. Cover edge with strips of foil to prevent excessive browning; bake 30 minutes. Remove foil; bake 30 to 40 minutes longer or until golden brown. Cool at least 2 hours before serving.
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