Banana custard pie
- 1 sweet pastry case
- 1/2 cup cream
- 1 tsp cornflour
- 1 tsp vanilla extract
- 2 eggs, lightly beated
- 3 bananas, sliced
- 250g jar Mango, pineapple and passionfruit conserve
Preheat oven to 180C.
Bake 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.
- This is a very sunny looking pie and the conserve really adds to the appeal.
- You can add 2 tblsp of coconut into the custard mix before baking to add more of a tropical flavour.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.