Back in the day, I was a waitress at a restaurant in Jackson Hole, Wyoming, which was famous for its pies. As the wait staff had to be all up on the pie selection, we used to stash a piece of pie behind the counter and all of us would just swing by and grab a forkful any time we could. When the current slice was finished, you just cut another piece from the next pie in the cabinet. I was young. I was slim and I loved pie almost as much as chocolate. It did nothing to my hips! Sigh.
This recipe not unlike a banoffee pie in a way, which is purely an Aussie/New Zealand thing. This pie though is all American. It appears in Tenina's America. You should really go grab a copy while they are still available. In the meantime, enjoy this.
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Need
- 1 baked and cold
- 80 Grams raw caster sugar BUY
- 4 egg yolks
- 400 Grams full-cream milk
- 100 Grams cream
- 30 Grams cornflour or cornstarch
- 2 Teaspoons vanilla bean paste BUY
- 40 + 20 Grams butter BUY
- 3 Tablespoons dark brown sugar
- Pinches pink salt flakes BUY
- 3 bananas, peeled and sliced
- 400 Grams Perfect Whipped Cream to serve Recipe
Do
- 1
Prepare pie crust well in advance.
- 2
Place castor sugar, egg yolks, milk, cream, cornflour and vanilla paste into the Thermomix bowl and cook 8 minutes/80°C/speed 4.
- 3
Add 40 grams butter and cook 2 minutes/100°C/ speed 4.
- 4
Remove from the Thermomix bowl immediately and cover with a baking paper pressed to the surface of the custard until cold, then transfer to the fridge.
- 5
Heat a frying pan to a medium–high heat and melt the 20 grams of butter with the dark brown sugar until melted and combined.
- 6
Toss the sliced bananas in the frying pan until well coated with the caramel. Add the salt and cook for around 1 minute. Remove bananas and allow to cool completely.
- 7
When ready to assemble and serve the pie, place the caramelised bananas into the base of the prepared pie crust, reserving a couple of slices for garnish.
- 8
Stir the vanilla custard mixture (you may need to re-blend it for a few seconds/speed 4 to achieve a pourable consistency) and pour it onto the bananas. Refrigerate until ready to serve.
- 9
Top with plenty of whipped cream and the reserved caramelised banana slices. Serve within a few hours for best results.
