This pie recipe is a classic in American baking, very practical to make, and requires no oven baking. This banana pie is super creamy and has a delicious combination with a smooth texture that you won't be able to resist.
Using a food processor, grind the walnuts, cookies, nutmeg, and salt; gradually add the melted butter until fully incorporated in the processor, then remove.
Transfer to a tart mold and spread until it completely covers the mold, freeze for 15 minutes.
For the pastry cream, mix the milk, egg yolks, sugar, vanilla, and cornstarch in a cold pot, then heat over medium temperature while stirring for about 5 minutes; once it thickens, turn off the heat and incorporate the butter.
Remove the tart base from the freezer and place a layer of sliced bananas covering the entire base, add the pastry cream and spread with a spoon or spatula. Refrigerate again for 30 minutes.
Whip the cream and powdered sugar using a whisk for 3 minutes until it doubles in size, the consistency should be smooth.
Remove the tart from the refrigerator and place banana slices around the edge, add whipped cream in the center and spread using the same spoon, finish by sprinkling chopped walnuts and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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