Banana & Rum Pie

Total Time
1h 25m
- Prep Time
  25m
- Bake Time
  1h 0m
Serves
8

Skill Level
Intermediate
0 Reviews

No ratings yet

Try Eric Lanlard's banana and rum pie recipe from his Tart It Up book. It is a rich exotic pie, full of delicious flavours. The fluffy vanilla cream topping is a great contrast to the filling.

Method

Preheat the oven to 180°C (fan 160°C gas mark 4).
Melt the butter in a medium saucepan and add the crushed digestive biscuits, stirring to coat them well.
Press the mixture into a 23cm (9in) diameter shallow pie plate or dish, covering the sides. Bake for 10 minutes, or until fragrant.
Remove the dish from the oven and reduce the oven temperature to 160°C (fan 140°C, gas mark 3).
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.
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.
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 1 hour before serving.

Let's Bake

The easiest way to follow a recipe

Boozy Bakes

Reviews

Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Your Rating 5 stars4 stars3 stars2 stars1 star

Your Review

100g Butter (unsalted)
200g Digestive biscuits (crushed )

3 Banana(s) (large, Sliced )
150g Billington’s Unrefined Dark Muscovado Sugar

The rich taste and all-natural colour of dark muscovado adds depth to all of your cooking and baking, making it the world’s finest dark brown soft sugar. It pairs wonderfully with chocolate and is perfect in marinades, sauces and chutneys.
1 tsp Cinnamon
1 tsp Nutmeg
2 Egg(s) (free range)
200ml Coconut cream
3 tbsp Dark rum

350ml Whipping cream
75g Billington’s Unrefined Golden Icing Sugar

This unrefined golden icing sugar gives the most amazing caramel undertone and colour. It is perfect for buttercream, dusting cakes or making delicious macaroons.
2 tsp Nielsen-Massey Vanilla Bean Paste

Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste.
40g Dark chocolate (grated)

Banana & Rum Pie

Total Time

Prep Time

Bake Time

Serves

Skill Level

0 Reviews

Share

Method

Let's Bake

Reviews

Leave Your Thoughts

Ingredients

For the base

For the filling

For the topping

Utensils