My aunt moved to America in the 70″s and whenever she comes to visit we beg her to make us this pie, this year I finally got her to show me how to make it. It”s a family recipe handed down from my uncles grandmother so you will need American style measuring cups. I bought a shop made short crust pastry base (being lazy) but I”ve also included a digestive base that my aunt recommends (at the end of the recipe).
Ingredients:
Two thirds cup sugar
One third cup plain flour
Half a teaspoon salt
Two cups of milk
Two eggs – slightly beaten
Two tablespoons butter or margarine
One teaspoon vanilla
One nine inch baked pie-shell
One ripe banana (it works best with very ripe banana”s)
Whipped cream
Step 1: Mix sugar, flour, salt and eggs in a bowl
Step 2. Boil the milk in a saucepan over medium heat
Step 3. Add mixture to milk, stirring constantly until it comes to a boil
Step 4. Reduce heat and continue stirring for about five minutes
Step 5. Remove from heat and stir in butter and vanilla
Step 6. Cool about five minutes
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Step 7. Meanwhile slice the bananas and spread them thinly on the base of the pie shell
Step 8. Pour the cooled liquid into pie shell
Step 9. Refrigerate until cold
Step 10.Before serving cover the pie with thinly sliced bananas and top with whipped cream
The final result, apologies for the image the sun had started to go in and it got eaten very quick!
Basic Crumb Crust
9-Inch pie pan:
Ingredients:
One and a quarter cups of digestive crumbs.
Two tablespoons sugar.
Third cup butter – softened.
8-Inch pie pan
Ingredients:
One cup of digestive crumbs
Two tablespoons of sugar
Quarter cup of butter – softened
Combine crumbs and sugar. Add softened butter and mix well. Press firmly on bottom and sides of pan using spoon. Chill for one hour. Tip: For firmer crust, bake five minutes in a hot oven before chilling.
Now for the washing up!
