Banana custard pie
Serves: 6 – 8
Prep: 30 mins + 4 hours chilling
Cooking time: 10 minutes
- 3 egg yolks
- 3⁄4 cup caster sugar
- 1 tsp vanilla bean paste
- 1⁄4 cup custard powder
- 2 tbs cornflour
- 2 cups full cream milk
- 200g dark chocolate
- 250g packet butternut snap biscuits
- 100g butter, melted
- 200ml thickened cream, whipped
- 5 bananas, thickly sliced (Lady Finger or Cavendish)
- Whisk egg yolks, caster sugar and vanilla together in a bowl until creamy. Add custard powder and cornflour, mix well. Add 2 tablespoons milk, whisk until smooth, then pour in the remaining milk while whisking. Transfer to a saucepan. Cook, stirring with a wooden spoon constantly, over medium heat for 6 minutes, or until custard comes to the boil and becomes very thick. Remove from the heat.
- Finely chop 150g of the chocolate and stir into the custard, mix until smooth. Pour into a large heatproof bowl. Cover surface with plastic wrap. Refrigerate until cold.
- Process the biscuits to fine crumbs. Add butter and process until well combined. Spoon into a 3cm deep; 24cm (base) tart pan with removable base. Press the biscuit mixture over the side and base. Refrigerate 30 minutes.
- Beat custard with hand beaters until smooth. Spoon into pastry case. Smooth the top. Top with cream. Refrigerate 1-3 hours until firm.
- Just before serving, slice the bananas and arrange over the cream. Grate the remaining chocolate and sprinkle over the pie. Serve.
- For a chocolate biscuit base, replace the butternut snap cookies with chocolate ripple cookies.
- You can make the custard up to 3 days before making the pie. Store in a glass or ceramic (not plastic) airtight container with wrap pressed onto the surface.