It was only in this recent few years that I discovered pie-making and was mesmerised by the process. Living in a tropical country that’s located on the Equator, however, makes this a very challenging process.
Why, you ask? There’s only one answer to that and that’s HEAT. Within seconds, the butter would soften and then proceed to melt. If you know pie or tart crusts, the butter must be cold cold cold. It has to remain solid as it is cut into the flour. I’ve used a food processor with success and am glad to report that I have made nice flaky crusts before. But that always involves a lot of worrying about the butter and repeated refrigeration etc. Even the rolling out process can be detrimental to the flakiness of the crust if I’m not quick enough or if the weather is just too hot.
And so I have reverted to cookie crust pies. For now at least. Don’t get me wrong, pastry pie crusts are delicious. But during times when I want to whip up a simple pie without having to plan ahead or worry too much, cookie crusts are the answer.
I made this very easy banana cream pie for our dear friend who came for a visit early this month and as a banana aficionado, he gave me two thumbs up. 😀 Yay!!
It only needs:
Digestive Biscuits, Butter, Bananas, Caramel Sauce (Dulce de Leche in this case), Custard or Pastry Cream, Whipped Cream
Before I go further though, I must note that I took an important shortcut in order to make this really easy. Custard Powder is the name. I have never and do not ever intend to make pastry cream from scratch. For me, custard powder makes it so very easy. Trick is to cook them long enough to ensure that there is no more floury taste.
For the crust, I melted some butter and mixed that with Digestive biscuit crumbs. I threw some biscuits in a Ziplock bag and thwacked them with a rolling pin to make them crumbs. Also good for loosening tensed muscles. 😉
Then they are pressed into prepared pans. I decided to make 2 6 inch pies instead of one large 9 inch one.
I then sliced my bananas and stirred them into the Dulce de Leche.
The slices were then carefully arranged onto the crust. And yes, I use the word “carefully” very loosely. Over that went the custard or pastry cream. Same difference. Doesn’t the custard look luscious?
I know this isn’t the best picture but can you tell how good it was? I refrigerated the pie for over 2 days and I think it got better as the flavours melded together. Smooth, velvety, creamy banana-y goodness. Too good to resist!
“The LORD God is my strength, and He will make my feet like hinds’ feet, and He will make me to walk upon mine high places.” (Habakkuk 3:19)
Banana Cream Pie
inspired by Laura In The Kitchen
makes one 9 inch pie (with thicker crust) or two 6 inch pies
10-12 Digestive Biscuits, processed into crumbs
1/4 cups Butter, melted
2 medium Bananas, peeled & sliced
3 tbsp Dulce de Leche
2 cups Custard or Pastry Cream
2 cups Whipped Cream
- Mix the Digestive biscuit crumbs with melted butter until it resembles wet sand.
- Press buttered crumbs into either one 9 in pie dish or two 6 in pie dishes. Set aside.
- Stir sliced bananas with dulce de leche and spoon on the crust as the first layer.
- Spoon on custard, amount to your preference.
- Finally, top with whipped cream.
- Refrigerate for at least 4 hours, up to 3 days.