Name: Banana cream pie
Yield: 8 servings
Cuisine: Bake
Ingredients: 100.00 g desiccated coconut; 60.00 g cereal wheat brick breakfast; 30.00 ml honey; 1.00 eggs; 60.00 ml flour cake; 50.00 g butter; 50.00 g butter; 750.00 ml milk; 60.00 g cornflour; 100.00 g sugar; 3.00 eggs just the yolks; 3.00 bananas large, ripe; 150.00 ml cream; almonds flaked, toasted, to garnish

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Ingredients (14)

CRUST

100.00 g	desiccated coconut
60.00 g	cereal — wheat brick breakfast
30.00 ml	honey
1.00	eggs
60.00 ml	flour — cake
50.00 g	butter

FILLING

50.00 g	butter
750.00 ml	milk
60.00 g	cornflour
100.00 g	sugar
3.00	eggs — just the yolks
3.00	bananas — large, ripe
150.00 ml	cream
	almonds — flaked, toasted, to garnish

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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.