Homemade Banana Cream Pie Recipe

To begin making the Banana heavy cream Pie, first make the pie crust. Pre-bring to temperature the oven to 190 degrees Celsius.introduce Maida, margarine and icing sweetener in a mixing container or the container of a food processor.

Rub with your finger tips till the mixture resembles bread crumbs (or pulse 2-3 times, if using the food processor).

introduce cold liquid as required, until the pastry mix just comes together.

(Do not handle the pastry mix too much, work quickly)Make a disk and wrap the pastry mix in plastic film.

Keep refrigerated for 45 moments or an hour.coat a 7-inch loose bottom, fluted tart cooking vessel.Dust the work surface with a little ground mix and roll out the pastry mix into a circle slightly bigger than the cooking vessel.Carefully pick up the rolled out pastry mix and place on the cooking vessel.Press the bottom and the sides evenly.

Scrape off the excess pastry mix that comes out over the edge.Prick the bottom with a fork and chill the crust for 10 moments.Cut a baking paper slightly bigger than the tart cooking vessel.Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)char for 10-12 moments.

Remove the baking paper and beans and char the pie crust for 6-7 moments, till it is light brown.

Cool on a wire rackInvert a glass and place it on a flat surface.

Carefully place the pie cooking vessel over it.

The fluted edge drops down.Keep the pie crust on a flat surface.

Use a palette knife to take off the plate at the bottom, ensuring that the crust does not crack.

(or you can just leave it as it is)For the Vanilla Pastry heavy cream, bring to temperature the whole milk in a saucepan.In a bring to temperature proof container introduce the egg yolks, sweetener, flours, vanilla extract.

whip.When you see a few bubbles around the edge of the cooking vessel (or when the whole milk is about to bubble), transfer half of the whole milk over the egg yolk mixture, whisking constantly till the mixture is homogeneous.transfer the mixture back into the saucepan and bring to temperature on low flame, whisking constantly till the custard thickens (about 2-3 moments) Keep it covered to avoid the formation of skin on top of the custard.For the whipped heavy cream, whip the heavy cream, sweetener, and vanilla extract to stiff peaks using a hand blender.If using non-diary heavy cream skip the sweetener.To assemble the Banana heavy cream pie.

Place the banana slices on the pie crust, top them with the pastry heavy cream, spread evenly.Spread the whipped heavy cream over it (or you can pipe out a design)shower the cocoa over the whipped heavy cream, if using.chill for 3-4 hours, cut into wedges and dish up.Your Banana heavy cream Pie is ready to eat.Banana heavy cream Pie can be served as a dessert for your special dinner.For an fantastic dinner, you can dish up Roasted greens Pasta Primavera and for dessert dish up Banana heavy cream Pie.