Banana cream pie #2


serves 6
175 g (6 oz) Shortcrust pastry dough

for the filling

3 Egg yolks
75 g (3 oz) 3/8 cup Castor (superfine) sugar
1/4 tsp Salt
2 Tbs Cornflour (cornstarch)
1 Tbs Butter, melted
450 ml (15 floz) 2 cups Milk
1 tsp Vanilla essence (extract)
2 Ripe bananas, sliced

for the topping

3 Egg whites
175 g (6 oz) 3/4 cup Castor (superfine) sugar
2 Tbs Shredded almonds


1. Preheat the oven to fairly hot 200°C (Gas Mark 6, 400°F).

2. Roll out the pastry dough to about 1/2 cm (1/4 in) thick and use it to line a 23 cm (9 in) pie dish. Chill in the refrigerator for 10 minutes. Prick the bottom with a fork and line with foil and weigh down with dried beans or peas. Put the dish on a baking sheet and put into the oven. Bake for 10 minutes. Remove the foil and beans or peas and return the pie shell to the oven for a further 10 minutes, or until it is browned and cooked through.

3. Reduce the oven to cool 150°C (Gas Mark 2, 300°F).

4. Beat the egg yolks in a heatproof bowl, then gradually whisk in the sugar, salt, cornflour (cornstarch) and butter. Bring the milk to the boil, then gradually stir into the egg mixture. Put the bowl over a pan of simmering water and set over low heat. Cook the mixture, stirring constantly, until it thickens. Remove the pan from the heat and the bowl from the pan, and set aside to cool. Stir in the vanilla. Arrange the banana slices over the pastry shell and pour over the custard.

5. Beat the egg whites until they form stiff peaks. Beat in 1 tablespoon of sugar, then fold in the remaining sugar, beating until the mixture is stiff. Pile the meringue on top of the custard and spread to cover the top completely. Sprinkle over the shredded almonds.

6. Put the dish into the oven and bake for 15 to 20 minutes, or until the meringue is lightly browned. Serve cold.

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