Banana Cream Pie.



Level: Medium

Time: 60 minutes

Hi Everyone!

I have baked Banana Pie recently and it is absolutely my favourite dessert in autumn-winter season, and my kitchen smells warm and banana. This pie filling is really delicious and not taking too much time. Like most people this winter will look quite different as we won’t be getting together with family members and friends. But I still come up with some baking ideas for relaxing at home with a tasty dessert and a cup of tea or coffee. I wanted to share my recipe, hope you can try it and like it.


375g. shortcrust pastry

80g. dark chocolate chips

4 egg yolks, at room temperature

115g. caster superfine sugar

1/2 tablespoon corn starch

1/4 teaspoon vanilla extract

2 tablespoon custard powder


40g. unsalted butter, softened

1 teaspoon brandy or rum

3 large ripe bananas, cut into 3-4mm slices and extra sliced banana to decorate

1 tablespoon grated dark chocolate, to decorate


Preheat the oven to 190C.

1-Roll out the pastry between two sheets of baking paper to line the base of a 23x18x3 cm baking dish. Remove the top sheet of paper and place the pastry into tin. Trim the excess and refrigerate for 20 minutes.

2-Line the pastry with the baking paper and cover with baking beans or rice. Bake for 6-8 minutes, remove the papering beans, then bake for 10 minutes, or until the pastry is dry and cooked through. While still hot, cover with the chocolate chips. Leave fore 2-3 minutes to soften then spread the melted chocolate over base.

3-Beat the egg yolks, sugar, starch, half cup milk, vanilla and custard powder with electric beaters for 1-2 munutes or until thick. Bring the remain milk to the boil in a saucepan over medium heat, remove from the heat and gradually pour into the egg mixture, stirring well.

4- Retun the custard filling to the saucepan and bring to the boil, stirring well for 3-4 minutes or until thick. Remove from the heat, stir in the butter and brandy, stirring until the butter has melted, then leave to cool.

5- Arrange the banana slices over the chocolate, then pour over the custard. Decorate with the extra banana and grated chocolate.

Enjoy it!

Line the pastry with the baking paper , place it well.
Cover with baking beans and bake about 10-15 minutes then remove the papering beans and bake 10 minute or until light yellow .
Still hot cover with the chocolate.
Gradually pour hot milk into the mixed eggs.
Pour cooked mixture over baked pastry.
Decorate it extra banana.

Thank you so much for stopping by! 🙂

3 Comments Add yours

  1. I’ve never heard of “baking beans”– as usual, I learn something new here at The World’s Best Cooking and Baking Blog with an Occasional Play or Restaurant Review!! I know I’m repeating myself, but your wonderful confections are works of art, and they always make my stomach growl with hunger!! Hope you and your family are well and in good spirits. Merry Christmas, and I wish you much joy and happiness in the coming year!! 👍 😊

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