Cleveland Cooks: Rood Food & Pie shares recipe for brandy banana cream pie

Published: Nov. 19, 2021 at 2:00 PM EST
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CLEVELAND, Ohio (WOIO) - This holiday season don’t limit yourself to the classic pumpkin pie.

The pastry chef at Rood Food & Pie in Lakewood shared her recipe and instructions for their popular brandy banana cream pie, so you can be the MVP of the holiday gathering.




75 g melted butter

224 g vanilla cookie crumb

55 g sugar


144 g sugar

489 g half and half

30 g cornstarch

4 egg yolks

42 g butter

2 g vanilla

16 g brandy

Brandy whip

300 g heavy cream

63 g sugar

1.5 g vanilla

5 g brandy


For pie crust:

Melt butter and combine with fine ground cookie crumb and sugar. Mix thoroughly and press mixture into pie tin.

Bake at 350 for ten minutes.

For custard:

Combine sugar, half and half, cornstarch, and egg yolks on stove in pan. Heat on medium until thick while whisking (about 5-6 minutes)

Once thickened, take off heat and add butter, vanilla, and brandy. Cool custard in fridge.

Whip all ingredients for whip cream in stand mixer until medium peaks.

To assemble:

Layer bananas in bottom of crust, top with 1/3 of custard. Dip vanilla wafers in brandy and layer on top of custard, top with another 1/3 of custard. Cut bananas and do one final layer on top of custard. Top pie with remaining custard. Cover with whip cream and drizzle top with caramel.

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