Banana Foster Ice Cream Pies

Directions

1. In a large saute/fry pan, heat the butter. Stir in the brown sugar and cinnamon. Add in the bananas and baste them with the syrup for 2 min. Pull the saute/fry pan off the burner. Carefully add in the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth till the flame dies, basting the bananas continuously. Remove from the heat and cold completely. In a food processor, fitted with a metal blade, add in the banana mix and puree till smooth.
2. In another saucepan, add in the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 c. of the warm cream into the egg mix. Mix thoroughly. In a steady stream, slowly add in the egg mix to the warm cream mix. Continue to cook for 4 min, stirring occasionally. Remove from the heat and cold completely. Whisk the banana mix into the cream mix. Mix thoroughly and cold completely.
3. Add in the banana/cream mix to the electric ice cream machine. Process according to manufacturer's directions. Place a Tbsp. of the caramel over each tart shell. Spread a heaping 1/2 c. of the ice cream over the caramel sauce, filling each tart shell completely. Place the tarts in the freezer till frzn, about 1 hour.
4. In the bowl of an electric mixer, fitted with a wire whip, whip the egg whites till soft peaks form. Add in the sugar and continue to beat to stiff peaks. Remove the tarts from the freezer and spread the meringue over ice cream. Place the tarts on a baking sheet and place in the oven. Bake till the meringue is golden, about 4 to 5 min. Remove from the oven and serve.
5. This recipe yields 12 servings.