Banana Cream Pie

Banana Cream Pie


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The wafer crust contrasts beautifully with the creamy interior of this pie.

Lynn Lewis and Joachim Wahnschaffe

Serves: 8 

  • 48 vanilla wafers (about 225 g)
  • 2 tablespoons honey
  • 1/2 cup (115g) white sugar
  • 1/3 cup (40g) plain flour
  • 3 cips (750ml) milk
  • 2 egg yolks and 1 whole egg
  • 1 tablespoon butter
  • 1 tablespoon vanilla essence
  • 6 large bananas
  • 1/4 cup (60ml) orange juice
  • 2 tablespoons apricot jam

Preparation:1hour  ›  Cook:15min  ›  Extra time:4hours chilling  ›  Ready in:5hours15min 

  1. Use a 23cm pie plate. Grease lightly. Preheat oven to 180 degrees C. Place the wafers, honey and 2 tablespoons water in a food processor; process to make fine crumbs. Press into pie plate to form a crust. Bake until set; about 10 minutes. Cool on a wire rack.
  2. Whisk the sugar and flour in a saucepan until blended. Whisk in the milk slowly and bring to a simmer over medium heat. Whisk egg yolks and egg in a bowl; whisk in 250ml (1 cup) of the hot milk mixture. Return the mixture to saucepan (this avoids curdling). Cook, whisking, until mixture comes to a full boil and thickens. Remove from heat, then whisk in the butter and vanilla. Cool for 15 minutes.
  3. Slice bananas; toss with orange juice. Line crust with one-third of the bananas and top with half of the filling. Repeat, then arrange the remaining bananas on top; overlap slices to make a spiral design. Melt the apricot preserve and brush over bananas. Let cool for 30 minutes at room temperature. Chill for at least 4 hours or overnight before serving.

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