Banana Custard Pie
This tropical showstopper of a dessert is decadent and rich, filled with homemade custard and topped with golden caramalised bananas – one slice isn’t nearly enough!
Tips & Tricks
- No pastry weights? Dried pasta, rice or beans can be used instead!
Ingredients
- 2 sheets Pams Puff Pastry, defrosted
- 5 bananas
- 3 Pams Free Range Eggs, whisked
- 1 ½ cans Pams Coconut Cream
- ½ cup Pams Caster Sugar
- 3 Tbsp Pams Custard Powder
Method
- Use the pastry sheets to line a standard size tart tin or pie dish, then brush with egg wash. Line the pastry with baking paper, fill with pastry weights and blind bake at 200°C for 20 minutes. Remove weights and cook for a further 5 minutes. Set aside to cool.
- For the custard, add 3 of the bananas and the remaining ingredients to a blender and blitz until completely smooth.
- Pour the custard mix into a large heat proof bowl and place it over a pot of simmering water to cook for about 20 minutes, whisking constantly until thickened.
- Pour the custard into the cooked pie crust and spread to the edges. Place in the fridge to cool.
- Thinly slice the remaining bananas. Heat a knob of butter in a large frypan over medium high heat and grill the banana slices until golden. Leave to cool, then arrange them on top of the pie.
- Place the pie back into the fridge to chill and set. Overnight is best, but it can be eaten after an hour.
Ingredients
- 2 sheets Pams Puff Pastry, defrosted
- 5 bananas
- 3 Pams Free Range Eggs, whisked
- 1 ½ cans Pams Coconut Cream
- ½ cup Pams Caster Sugar
- 3 Tbsp Pams Custard Powder
