Banana cream pie

Recipe from: 28 June 2011

Ingredients 13
Servings 1
Time 10 mins


  • For the crust:
  • 1.5
    packets of tennis biscuits
  • For the filling:
  • 2
  • 1
  • 1
    tin condensed milk
  • 1
    vanilla extract
  • 4
  • 4
    egg yolks
  • 3
    large bananas, roughly chopped
  • Topping:
  • 2
    large bananas, thinly sliced
  • 2
    whipped cream


2-3 hrs (refridgerate)
Place the biscuits in a food processor. Process until they are completely broken up and there are no big lumps visible.
Place in the bottom of a pie dish.
For the filling, bring the milk, cream, condensed milk and vanilla to a boil.
Meanwhile, whisk together the cornflour and egg yolks.
When the milk mixture is hot, spoon some of it onto the egg yolk mixture and whisk well. Pour the egg yolks back in the pot and allow to heat slowly while stirring constantly.
The mixture will become very thick. Stir continuously to prevent the filling from burning.
When the mixture is cooked through (no floury taste), pass it through a sieve to get rid of any lumps that may have formed.
Mix in the chopped bananas and pour onto the biscuits. Place a piece of cling wrap directly on the surface to prevent a skin from forming.
Place in the fridge for 2-3 hours until set.
To serve, remove the cling wrap and arrange the sliced bananas on the pie. Pipe the whipped cream on top, grate some chocolate over (if desired) and serve.

Makes 1 pie.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious' blog, click here.

Read more on: bake  |  banana

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.