Racines dishes up classic desserts -- including this banana cream pie recipe!
All photos by Kate Gibbons.
A few short months after Racine's opened in 1983, it won the Best Dessert award in Westword's very first Best of Denver. The dessert was the Triple Crown, similar to a Dobos torte with layers of chocolate frosting, cake and ice cream. That dish is no longer on the menu, but diners still have plenty of desserts to choose from at Racines -- fourteen in all. "There is always room for dessert," says co-owner Lee Goodfriend.
The emphasis is on American-style desserts, including mocha ice cream pie, brownie a la mode and carrot cake, but with a twist. As if cheesecake wasn't rich enough, Racines has added peanut butter and chocolate to it. The kitchen goes through 7,000 pounds of cream cheese a year making this New York-style cake with an Oreo crust, with peanut butter and half-and-half topping spread on top. Drizzled with chocolate sauce and sprinkled with peanut butter chips, it tastes like a Reese's Peanut Butter Cup married a cheesecake.
It may seem blasphemous, but the Racines peach cobbler is made with Georgia peaches, not Palisades peaches, loaded on a a homemade crust with a cinnamon crumble topping. The cobbler is served warm with a scoop of fresh vanilla bean ice cream.
For those needing a little extra potassium, try the banana cream pie. A banana liqueur-infused custard filling is poured over a homemade crust and topped with whipped cream and fresh sliced bananas; the over-sized slices are big enough to split. If you want still more, Racines was kind enough to share the recipe so that you can make it at home.
Continue reading for the Racines banana cream pie recipe.
Racines Banana Cream Pie
2 ¾ cups milk 5 oz. sugar Mix and bring to a boil.
2/3 cups milk 1 2/3 oz. cornstarch 5 egg yolks Mix together and temper with boiling milk. Then bring back to boil.
Pinch of salt 1/3 oz pure vanilla extract 2 oz. butter 1/3 banana liqueur
1. Pre bake one 9" pie shell, set aside to cool 2. Slice 1 fresh banana 1/4" thick and sprinkle with a small amount of lemon juice to prevent browning. 3. Prepare custard filling according to directions. 4. Arrange sliced bananas on bottom of your prebaked pie shell. 5. Pour custard mixture into the pie shell 6. Let set in refrigerator for at least 2 hours 7. Serve well-chilled, topped with fresh whipping cream and sliced bananas.
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