Banana Custard Pie

Makes 1 Pie / 8 slices
Prep time: 10 minutes
Cooking time: 40 minutes

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

  1. 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.
  2. For the custard, add 3 of the bananas and the remaining ingredients to a blender and blitz until completely smooth.
  3. 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.
  4. Pour the custard into the cooked pie crust and spread to the edges. Place in the fridge to cool.
  5. 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.
  6. 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