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Banana Double Cream Pie


Banana Double Cream Pie recipe















8 ounces pastry
short or flaky
4 ounces sugar
4 teaspoons cornstarch
1 pinch salt
1 pint milk
3 each egg yolks
½ ounce butter
¼ teaspoon vanilla extract
3 medium bananas
2 ½ ounces double cream


Roll out pastry to fit an 8 inch pie plate.

Flute edges and bake inchblind inch that is, bake without a filling.

To preserve shape of pie, fit a circle of greaseproof paper into pastry-lined dish and fill with dried beans.

Remove paper and beans for last 5 minutes of baking time - about 25 minutes in all.

Meanwhile, make the cream filling.

Mix sugar, cornflour and salt together in a saucepan.

Add milk gradually.

Stir until mixture comes to the boil and for 1 minute longer.

Stir half of the mixture into the slightly beaten egg yolks.

Return to the pan and boil 1 minute.

Remove from heat.

Blend in butter and vanilla, and leave to cool.

Slice bananas into base of cooled pastry shell.

Cover with cream filling.


Before serving, whip double cream and pipe or spoon round edge of pie.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 28446% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 166mg 7%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 7%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 7%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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