For this pie, you blind bake the pastry but the filling itself is not baked - the pie simply filled with a custard full of banana chunks. As with all banana recipes, it be to use very ripe bananas. Be generous with the whipped cream topping, and dust liberally with cinnamon. The base is covered with dulce de leche - a delicious South American soft caramel which is now easily found in supermarkets.
100 g dulce de leche
1 Basic Pie Crust, fully blind baked
3 large bananas, peeled and sliced, plus extra to decorate
400 ml whipping cream
ground cinnamon, to decorate Custard
500 ml whole milk
1/4 teaspoon vanilla extract
5 egg yolks
200 g caster sugar
40 g plain flour
40 g cornflour
Makes 10-12 slices
Preheat the oven to 170°C (325°F) Gas 3.
For the custard:
Put 400 ml of the milk and the vanilla extract in a medium saucepan over medium heat and bring to the sol Remove from the heat and leave to cool down very slighty Put the egg yolks, sugar, flour, cornflour and remaining milk in a separate bowl and mix well to form a smooth paste Pour a little of the hot milk mixture into the egg mixture and s well to combine.
Pour the remaining milk mixture into the egg mixture and stir well until all the ingredients are combined Pour everything back into the saucepan over low heat and bring to the boil, whisking continuously with a balloon whisk Cook until thick, about 5 minutes.
Pour the custard into a bow lay clingfilm directly on top (to stop a skin forming) and leave to cool completely Spread the dulce de leche over the base of the pie crust and arrange the slices of banana over it. Spoon the cold custard over the top.
Cover and refrigerate for a couple of hours un the custard has set completely When you are ready to serve the pie, whip the cream with a handheld electric whisk in a large bowl until soft peaks form then spread over the pie and decorate with more slices of banana Finish with a generous sprinkling of cinnamon.
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