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Banana and Rum Pie

by , featured in Tart It Up!
Published by Mitchell Beazley
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Introduction

This rich exotic pie is full of delicious flavours. The fluffy vanilla cream topping is a great contrast to the filling.

This rich exotic pie is full of delicious flavours. The fluffy vanilla cream topping is a great contrast to the filling.

Image of Eric Lanlard's Banana and Rum Pie
Photo by Kate Whitaker

Ingredients

Serves: 8

Metric Cups
  • 100 grams unsalted butter
  • 200 grams digestive biscuits (crushed)
  • 3 large ripe bananas (sliced)
  • 150 grams dark muscovado sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated nutmeg
  • 2 eggs
  • 200 millilitres coconut cream
  • 3 tablespoons dark rum
  • 350 millilitres whipping cream
  • 75 grams golden icing sugar
  • 2 teaspoons vanilla paste or extract
  • 40 grams dark chocolate (grated)
  • 3½ ounces unsalted butter
  • 7 ounces graham crackers (crushed)
  • 3 large ripe bananas (sliced)
  • 5 ounces dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated nutmeg
  • 2 eggs
  • 200 millilitres coconut cream
  • 3 tablespoons dark rum
  • 12 fluid ounces heavy cream
  • 3 ounces golden icing sugar
  • 2 teaspoons vanilla paste or extract
  • 1½ ounces bittersweet chocolate (grated)

Method

Banana and Rum Pie is a guest recipe by Eric Lanlard so we are not able to answer questions regarding this recipe

  1. Melt the butter in a medium saucepan and add the crushed digestive biscuits, stirring to coat them well.
  2. Press the mixture into a 23cm (9in) diameter shallow pie plate or dish, covering the sides, too.
  3. Bake in a preheated oven, 180°C (fan 160°C)/350°F/gas mark 4, for 10 minutes, or until fragrant.
  4. Remove the dish from the oven and reduce the oven temperature to 160°C (fan 140°C)/325°F/gas mark 3.
  5. Put the banana slices on a sheet of kitchen foil and toss them with the muscovado sugar and spices, coating them all over. Cover with another sheet of kitchen foil, place on a baking tray and bake in the oven for 15-20 minutes, or until mushy. Remove from the oven, but leave the oven turned on.
  6. Put the eggs, coconut cream and rum into a bowl and beat well. Stir in the cooked bananas. Pour this mixture into the pie base and bake in the oven for 25-30 minutes, or until wobbly. Cool completely in the dish.
  7. Whip the cream, golden icing sugar and vanilla to form nice soft peaks. Pile high on top of the pie and sprinkle generously with the grated chocolate. Chill for at least one hour before serving.

Tip:
The best way to crush biscuits is to put them inside a strong plastic food bag and bash them with a rolling pin.

  1. Melt the butter in a medium saucepan and add the crushed graham crackers, stirring to coat them well.
  2. Press the mixture into a 23cm (9in) diameter shallow pie plate or dish, covering the sides, too.
  3. Bake in a preheated oven, 180°C (fan 160°C)/350°F/gas mark 4, for 10 minutes, or until fragrant.
  4. Remove the dish from the oven and reduce the oven temperature to 160°C (fan 140°C)/325°F/gas mark 3.
  5. Put the banana slices on a sheet of kitchen foil and toss them with the muscovado sugar and spices, coating them all over. Cover with another sheet of kitchen foil, place on a baking tray and bake in the oven for 15-20 minutes, or until mushy. Remove from the oven, but leave the oven turned on.
  6. Put the eggs, coconut cream and rum into a bowl and beat well. Stir in the cooked bananas. Pour this mixture into the pie base and bake in the oven for 25-30 minutes, or until wobbly. Cool completely in the dish.
  7. Whip the cream, golden icing sugar and vanilla to form nice soft peaks. Pile high on top of the pie and sprinkle generously with the grated chocolate. Chill for at least one hour before serving.

Tip:
The best way to crush biscuits is to put them inside a strong plastic food bag and bash them with a rolling pin.

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