Gourmet Banana Cream Pie Recipe
Stop looking for a winning Banana Cream Pie recipe, you just found it. Even though Banana Cream Pie is a Dessert I relish it any time of the day. This recipe is a good way to use Fruits. Just try this Banana Cream Pie recipe, and you will never want to go for another recipe again.
Ingredients
PASTRY
6 oz. flour
1/4 teaspoon salt
3 1/4 oz. vegetable fat or lard
2 tablespoons iced water
FILLING
3 egg yolks
3 oz. castor sugar
1/4 teaspoon salt
2 tablespoons cornflour
1 tablespoon butter
16 fl. oz. milk
1 teaspoon vanilla essence
2 ripe bananas, peeled and sliced
TOPPING
3 egg whites
6 oz. castor sugar
2 tablespoons shredded almonds
Directions
Sift the flour and salt into a mixing bowl.
Add the vegetable fat and with your fingertips rub it into the flour until it resembles coarse breadcrumbs.
Add a tablespoon of iced water and mix and knead the dough until it is smooth.
Add more water if the dough is too dry.
Roll the dough into a ball, cover it and chill it in the refrigerator for 30 minutes.
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
On a floured board, roll the dough out and line a 9 inch pie tin.
Put the lined pie tin in the refrigerator for 10 minutes.
When you remove the pie tin from the refrigerator, prick the dough with a fork, line it with greaseproof paper and weigh it down with dried beans or peas.
Bake the shell for 10 minutes.
Remove the greaseproof paper and bake for 5 minutes more, or until the shell is golden.
Reset the oven to cool 300°F (Gas Mark 2, 150°C).
To prepare the filling, beat the egg yolks in a heatproof bowl with a whisk.
Gradually beat in the sugar, salt, cornflour [cornstarch] and butter.
Put the milk in a small saucepan and, oyer moderate heat, bring it almost to boiling point.
Pour slowly on to the egg mixture, stirring continuously.
Place the bowl in a pan of boiling water and cook the custard until it thickens.
Cool the custard and then add the vanilla essence.
Arrange the banana slices in the pie shell.
Pour the custard over them.
Beat the egg whites in a small bowl with a rotary beater until they are stiff.
Beat in one tablespoon of sugar and then fold in the remaining sugar.
Pile the meringue on top of the custard and spread to cover completely.
Sprinkle with the almonds and bake for 15 to 20 minutes or until the meringue is lightly browned.
Add the vegetable fat and with your fingertips rub it into the flour until it resembles coarse breadcrumbs.
Add a tablespoon of iced water and mix and knead the dough until it is smooth.
Add more water if the dough is too dry.
Roll the dough into a ball, cover it and chill it in the refrigerator for 30 minutes.
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
On a floured board, roll the dough out and line a 9 inch pie tin.
Put the lined pie tin in the refrigerator for 10 minutes.
When you remove the pie tin from the refrigerator, prick the dough with a fork, line it with greaseproof paper and weigh it down with dried beans or peas.
Bake the shell for 10 minutes.
Remove the greaseproof paper and bake for 5 minutes more, or until the shell is golden.
Reset the oven to cool 300°F (Gas Mark 2, 150°C).
To prepare the filling, beat the egg yolks in a heatproof bowl with a whisk.
Gradually beat in the sugar, salt, cornflour [cornstarch] and butter.
Put the milk in a small saucepan and, oyer moderate heat, bring it almost to boiling point.
Pour slowly on to the egg mixture, stirring continuously.
Place the bowl in a pan of boiling water and cook the custard until it thickens.
Cool the custard and then add the vanilla essence.
Arrange the banana slices in the pie shell.
Pour the custard over them.
Beat the egg whites in a small bowl with a rotary beater until they are stiff.
Beat in one tablespoon of sugar and then fold in the remaining sugar.
Pile the meringue on top of the custard and spread to cover completely.
Sprinkle with the almonds and bake for 15 to 20 minutes or until the meringue is lightly browned.
