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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- 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
Prepare pie crust well in advance.
Place castor sugar, egg yolks, milk, cream, cornflour and vanilla paste into the Thermomix bowl and cook 8 minutes/80°C/speed 4.
Add 40 grams butter and cook 2 minutes/100°C/ speed 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.
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.
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.
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.
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.
Top with plenty of whipped cream and the reserved caramelised banana slices. Serve within a few hours for best results.