1 cup (1/4 lb) 125 g all-purpose flour
1/4 cup (4 tbsp) 50 g sugar
2 egg yolks
4 tablespoons chilled unsalted butter or margarine, cut into pieces
1/4 cup (4 tbsp) 50 g sugar
2 egg yolks
4 tablespoons chilled unsalted butter or margarine, cut into pieces
for the filling
1 cup heavy cream
1 cup milk
4 tablespoons cornstarch
3/4 cup (150 g) sugar
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2 to 3 firm, ripe bananas Whipped cream, for decoration
1 cup milk
4 tablespoons cornstarch
3/4 cup (150 g) sugar
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2 to 3 firm, ripe bananas Whipped cream, for decoration
method
1. Make the pastry shell following the directions below.
2. When the baked shell is cool, make the filling.
3. Put the cream, milk, cornstarch, and sugar in a saucepan over moderate heat. Stir until the sugar dissolves and the liquid is very hot but not boiling.
4. Pour about 1/4 cup of the hot liquid into the bowl holding the beaten egg yolks. Stir well and then pour this back into the saucepan with the rest of the hot liquid. Cook over low heat, stirring constantly, for about 10 minutes until the custard is smooth and beginning to thicken. Do not let it boil.
5. Strain the custard into a bowl and then stir in the vanilla. Lay a piece of transparent wrap or wax paper directly on the surface of the custard to prevent a crust from forming and let it cool to room temperature.
6. Slice the bananas and lay them on the bottom of the pie shell you only need two bananas to fill the bottom pour the custard over the bananas and chill the pie untill ready to serve
7. Decorate the top of the chilled pie with sliced bananas and serve with whipped cream
To make a cooked pastry case
1. Rub the butter into the flour with fingertips until it resembles fine breadcrumbs, add the egg yolks and sugar and mix well, if dry add cold water untill you can form a moist dough, place in fridge for 30 min.
2. Roll out pastry on a lightly floured board and line a 20 or 23 cm (8 or 9 inch) flan ring or pie plate.
3. Trim edges and prick base with a fork.
4. Line inside with a circle of greased greaseproof paper and fill with dried beans or peas.
5. Bake in the middle shelf of a moderately hot oven 190-200°C (375-400°F) for 15 to 20 minutes.
6. Remove paper and beans. Return to oven for a further 10 minutes or until golden brown
2. When the baked shell is cool, make the filling.
3. Put the cream, milk, cornstarch, and sugar in a saucepan over moderate heat. Stir until the sugar dissolves and the liquid is very hot but not boiling.
4. Pour about 1/4 cup of the hot liquid into the bowl holding the beaten egg yolks. Stir well and then pour this back into the saucepan with the rest of the hot liquid. Cook over low heat, stirring constantly, for about 10 minutes until the custard is smooth and beginning to thicken. Do not let it boil.
5. Strain the custard into a bowl and then stir in the vanilla. Lay a piece of transparent wrap or wax paper directly on the surface of the custard to prevent a crust from forming and let it cool to room temperature.
6. Slice the bananas and lay them on the bottom of the pie shell you only need two bananas to fill the bottom pour the custard over the bananas and chill the pie untill ready to serve
7. Decorate the top of the chilled pie with sliced bananas and serve with whipped cream
To make a cooked pastry case
1. Rub the butter into the flour with fingertips until it resembles fine breadcrumbs, add the egg yolks and sugar and mix well, if dry add cold water untill you can form a moist dough, place in fridge for 30 min.
2. Roll out pastry on a lightly floured board and line a 20 or 23 cm (8 or 9 inch) flan ring or pie plate.
3. Trim edges and prick base with a fork.
4. Line inside with a circle of greased greaseproof paper and fill with dried beans or peas.
5. Bake in the middle shelf of a moderately hot oven 190-200°C (375-400°F) for 15 to 20 minutes.
6. Remove paper and beans. Return to oven for a further 10 minutes or until golden brown
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