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Banana Cream Pie Recipe
|Castor sugar||2 Ounce|
|Plain flour||6 Ounce|
|Ground rice||2 Tablespoon|
|Baking powder||1⁄4 Teaspoon|
|Brown sugar||4 Ounce|
|Whipping cream||1⁄4 Pint|
|Lemon juice||1 Tablespoon|
|Whipped cream||1⁄4 Cup (4 tbs) (Extra Required)|
Serving size: Complete recipe
Calories 3703 Calories from Fat 1597
% Daily Value*
Total Fat 180 g276.8%
Saturated Fat 109.3 g546.6%
Trans Fat 0 g
Cholesterol 1156.6 mg
Sodium 503.8 mg21%
Total Carbohydrates 466 g155.2%
Dietary Fiber 17 g68.1%
Sugars 253.4 g
Protein 58 g115.9%
Vitamin A 82.4% Vitamin C 81.1%
Calcium 63% Iron 29.1%
*Based on a 2000 Calorie diet
Sift flour, ground rice and baking powder, work into creamed mixture, knead well until smooth.
Refrigerate 30 minutes.
Roll out pastry on floured surface to fit lightly greased 9 in. pie plate.
Decorate edges with trimmings, brush with water.
Prick well with fork on base and round sides.
Bake in hot oven, Mark 7, 425°F., approximately 15 minutes or until lightly golden; cool.
Filling Combine butter, brown sugar and half the water in saucepan; cook, stirring until sugar is dissolved
Cool slightly, stir in milk.
Soften gelatine in remaining water, dissolve over hot water; cool.
Blend into milk mixture.
Separate eggs, add lightly beaten egg-yolks to milk mixture.
Allow to cool; when beginning to stiffen slightly, fold in lightly whipped cream and stiffly beaten egg-whites.
Slice bananas, dip into lemon juice; reserve some slices for decoration.
Arrange remainder on base of cooked pie case.
Pour cream mixture over carefully; refrigerate until set.