Banana Cream Pie
Recipe by: Doreen Randal
Prep time: 110 Minutes
6 ozs flour
1/4 tsp salt
3 1/4 ozs vegetable fat or lard
2 Tbs iced water
2 ripe bananas, peeled and cut into slices
3 egg yolks
3 ozs castor sugar
1/4 tsp salt
1 Tbs cornflour
1 Tbs butter
16 lf. oz milk
1 tsp vanilla essence
3 egg whites
6 ozs castor sugar
2 Tbs slivered almonds
Sift the flour and salt into a mixing bowl. Add the fat and with your
finger tips rub it into the flour until it resembles coarse breadcrumbs.
Add a Tbs iced water and mix knead the dough until smooth. Add more iced
water if too dry. Shape into a ball, cover and chill in the refrigerator
for 30 minutes. Preheat the oven to 400 F. On a floured board, roll the
pastry out and line a 9-inch pie plate. Put in the refrigerator for 10
minutes. Remove from refrigerator and prick the bottom and sides of the
pastry with a fork, line with grease proof paper and weigh it down with
dried beans. Bake the shell for 10 minutes. Remove the paper and beans
and bake 5 minutes more, or until the shell is golden. Reset the oven to
300 F. To prepare the filling:- Beat egg yolks in a mixing bowl with a
whisk. Gradually beat in all of the sugar, salt, cornflour and butter.
Put the milk in a small saucepan and heat until almost boiling. Pour the
hot milk slowly into the egg mixture, continually. Place the bowl over a
pan of boiling water and cook and stir the custard until it thickens.
Cool the custard and then add the vanilla. Arrange the banana slices in
the baked pie shell. Pour the custard over them. Beat the whites in a
small bowl until they are stiff. Beat in 1 Tbs of the sugar and then
fold in the remaining. Pile the meringue over the top of the custard
making sure you cover the custard completely. Sprinkle with the slivered
almonds and bake 15 to 20 minutes, or until the meringue is lightly
browned. Serve cold.
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