Banana Cream Pie Recipe

Banana Cream Pie Recipe

1 quantity sweet pastry
2 tablespoons butter
2/3 cup brown sugar
2/3 cup water
1 ¼ cups milk
2 envelopes unflavored gelatin
2 eggs separated
2/3 cup whipping cream
3-4 bananas sliced
Lemon juice
Whipped cream to decorate

Roll out the dough and use to line a 23 cm/9 inch pie pan. Bake blind (unfilled) n a preheated moderately hot oven (200*C/ 400F, Gas mark 6) for about 20 minutes. Cool.

Put the butter, brown sugar and half the water in a sauce pan and stir to dissolve the sugar. Cool, then stir in the milk. Dissolve the gelatin in the remaining water and add to the mixture in the pan with the egg yolks. Mix well, then chill until beginning to set.

Whip the cream until thick and fold into a custard mixture. Beat the egg whites until stiff and fold in.

Dip the banana slices in lemon juice to prevent discoloration. Arrange most of them on the bottom of the pastry case and pour over the cream mixture.

Chill until set.

Decorate with the reserved banana slices and whipped cream.