Ingredients
1 sweet pastry case
1 cup cream
1 tsp cornflour
1 tsp vanilla extract
2 eggs
lightly beaten
3 bananas
sliced
250g jar Mango, pineapple and passionfruit conserve
Equipment
- 1 pan
Instructions
- Preheat oven to 180C.
- Bake the pastry case for 20 minutes until lightly golden.
- Mix cream, cornflour and vanilla with eggs and pour into pastry case.
- Bake for a further 20-25 minutes.
- Place sliced bananas in a circular pattern over the top of the baked custard.
- Heat conserve gently in a pan and brush generously all over the bananas.
Notes
Tip
This is a very sunny looking pie and the conserve really adds to the appeal.
Variation
You can add 2 tblsp of coconut into the custard mix before baking to add more of a tropical flavour.
