Banana cream pie

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 16
Servings 8
Time

Ingredients

  • CRUST
  • 100
    g
    desiccated coconut
  • 60
    g
    wheat brick breakfast cereal, broken into crumbs
  • 30
    ml
    honey
  • 1
    egg
  • 60
    ml
    cake flour
  • 50
    g
    butter
  • FILLING
  • 50
    g
    butter
  • 750
    ml
    milk
  • 60
    g
    cornflour
  • 100
    g
    sugar
  • 3
    egg yolks
  • 3
    large ripe bananas
  • 150
    ml
    cream
  • toasted flaked almonds, to decorate
 

Method

 
1. CRUST: Mix coconut, cereal crumbs, honey, egg, flour and butter. Pat mixture on to base and sides of a pie dish to line evenly. 2. Bake pie shell in a preheated oven at 150 °C for 15 minutes, until golden. Cool. 3. FILLING: Combine butter, milk, cornflour and sugar in a saucepan. Cook over medium heat, stirring until mixture thickens. Boil for 1 minute. 4. Remove from heat and stir in egg yolks. Heat through to thicken. 5. Peel 2 bananas and cut into slices about 5 mm thick. Line cooled pie shell with slices of banana, then pour custard filling over bananas. 6. Cover and refrigerate until cold. Whip the cream until stiff. Spread cream evenly over custard. Cover and refrigerate until ready to serve. 7. Decorate with slices of banana and toasted almonds just before serving.
 

Read more on: bake  |  fruit
 

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