Banana Butter Pie
I baked this banana butter pie two days ago and all I can say is the banana gave the perfect taste, light and delicious. It was so good I promptly had two slices in a row.
For the crust:
200g Marie Biscuits, ground
200g Melted butter
50-60g Butter
35g Sugar
5 Banana - slice to about 3mm thick
1 tsp Rum
Melt butter and sugar in a flat frying pan and at low heat add in sliced banana. Stir lightly with a wooden spoon, off heat and add 1 tsp rum into it. Leave to cool.
Cake filling:
1 Egg
1/2 Lemon peel from one lemon
3/4 tbsp Lemon juice
1/2 tsp Banana essence (optional)
40g Sugar
15g All purpose flour
30g Ground almond
50g Melted Butter
Method:
kitchen note:
200g Marie Biscuits, ground
200g Melted butter
- Combine the marine biscuits and melted butter in a large bowl and stir to mix evenly (add half melted butter to the biscuits and mix till combined, add more butter to it if biscuit crumbs is still too dry).
- Press into a 23cm (lined and greased) pie tray and put in refrigerator for later use.
50-60g Butter
35g Sugar
5 Banana - slice to about 3mm thick
1 tsp Rum
Melt butter and sugar in a flat frying pan and at low heat add in sliced banana. Stir lightly with a wooden spoon, off heat and add 1 tsp rum into it. Leave to cool.
Cake filling:
1 Egg
1/2 Lemon peel from one lemon
3/4 tbsp Lemon juice
1/2 tsp Banana essence (optional)
40g Sugar
15g All purpose flour
30g Ground almond
50g Melted Butter
Method:
- In mixing bowl, add egg and sugar together~whisk from medium to high speed until thick and creamy.
- Change to low speed, add in lemon peel, almond powder and plain flour, mix well.
- Lastly use spatula to fold in the melted butter and lemon juice and mix well again.
- Pour half of the cake filling into pie tray, then arrange sliced banana over it and cover with the balance cake filling.
- Bake at 160C for about 40-45 mins.
- Mix 1 tbsp of apricot gel with 1 1/2 tbsp hot water and brush on top of the pie.
- Put banana butter pie in fridge for at least one hour before serve.
- Enjoy!
kitchen note:
You will want to create a crumb crust that holds its shape without crumbling, and is easy to cut.
To achieve this, you will need the correct proportions of butter and crumbs. The ideal ratio is half the amount of butter to the wieght of the biscuit crumbs.
For example a crust using 230g (8oz) biscuit crumbs use 115g (4oz) of melted butter.
The exception to this is when a biscuit that has a high proportion of butter added to it when manufactured, the short bread biscuit is a good example of this.
When using this type of biscuit to make your crust you will need slightly less butter.
To achieve this, you will need the correct proportions of butter and crumbs. The ideal ratio is half the amount of butter to the wieght of the biscuit crumbs.
For example a crust using 230g (8oz) biscuit crumbs use 115g (4oz) of melted butter.
The exception to this is when a biscuit that has a high proportion of butter added to it when manufactured, the short bread biscuit is a good example of this.
When using this type of biscuit to make your crust you will need slightly less butter.
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