Banana Cream Pie

25 Dec

I was watching Food Network Asia and honestly, this is where I now get the inspiration to try something new, somewhat adventurous.  The wonderful thing about baking a pie is how similar the crust is and it’s only a matter of the fillings.

I would like to highlight the difference in using graham crackers and digestive biscuits as the crust. Graham crackers are dry water type biscuits whereas digestive biscuits are almost shortbread crumbly biscuits. And therefore, I find the crust made by digestive biscuits is far more crumbly as compared to graham crackers. But we can just make do with it as graham crackers are generally more difficult to find in Singapore.

There are many variations to this dessert, some like to arrange the bananas on the crust or the bananas can be arranged on top of the whipped cream with chocolate shavings. You can also drizzle the banana cream pie with both caramel sauce and chocolate sauce.

Alright then, here’s the recipe to be shared with everyone.

Ingredients

  • 12 digestive biscuits (or graham crackers)
  • 2 tablespoons butter, softened
  • 1 1/2 teaspoons unflavoured gelatin
  • 3 tablespoons boiling water
  • 1/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 egg yolks
  • 1 1/2 cups low fat milk
  • 1 teaspoon vanilla essence
  • 2 cups sliced banana (3 medium bananas)
  • Whipped cream
  • Chocolate rice, chocolate shavings, caramel sauce, chocolate sauce (up to your desire)

Directions

Preheat the oven to 150 degrees Celsius.

In a food processor, grind the digestive biscuits until fine. In a mixing bowl, add butter and one tablespoon of water and process until the crumb clumps together. Press the crumb mixture into bottom pf a 9-inch pie plate (remember to line it with a bit of butter) and about 1/2 inch up the sides. Bake in the oven for 10 minutes, then let cool.

In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until the gelatin is dissolved. In a medium saucepan, whisk together sugar and the flour. In a medium bowl, lightly beat the milk and egg yolks together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over medium heat, stirring constantly for 10 minutes until mixture comes to a boil and has thickened. Stir in the vanilla essence and gelatin. Set aside to cool slightly.

Arrange the sliced bananas on the crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.

Serve this to your guests with a generous amount of whipped cream and any toppings as you desire. Enjoy 🙂

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