This banana pie with cream is the perfect dessert for lovers of banana, only the base of the baked pie, the custard with the banana is refrigerated until it reaches the desired consistency.
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Ingredients16 portions
Preparation
Preheat the oven to 180 ° C
Add the eggs, the flour, the pinch of salt one by one and beat to a dough. Refrigerate for 30 minutes.
Place the dough on a clean surface dusted with flour and with a rolling pin flatten until you get the size of the refractory to pay. Place the refractory on the dough and cut the excess with a knife. With your hands put the dough in the refractory.
Bake them for 35 minutes (with baking weights). Remove from the oven.
In a pot, heat the milk with the vanilla essence until it boils. Remove from heat and with a whisk balloon whisk while incorporating little by little the egg yolks and sugar. Then add the cornstarch and continue mixing with the whisk.
Return the pot to the fire and cook for 5 minutes, the mixture should be like a custard. Add the butter and allow it to melt.
Cut the bananas into slices and add to the custard. Enter well.
Pour the mixture on the base for pay, make sure that the banana does not leave the custard so that it does not darken. Flatten the surface, cover the pays with plastic egapak and refrigerate for at least 7 hours before serving.
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