Banana Cream Pie
Description
The pastry is simple and quick to make. You can’t even imagine how delicious this dessert turns out. Usually, the banana aroma disappears during baking, but in this cream it remains and even becomes stronger! The shortcrust pastry crumbles into crumbs—it is that weightless and light. Believe me, guests and family will definitely ask for seconds. The pastry is ready. Serve to the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Instead of lard, you can use butter, margarine, or coconut oil.
- 2
Step 2
Peel the banana and mash it with a fork in a cauldron or in a container with a non-stick bottom.
- 3
Step 3
Pour in milk of any fat content, and add the wheat flour.
- 4
Step 4
Melt the lard in the microwave or in a water bath.
- 5
Step 5
Add the granulated sugar and salt, and gently mix; add the egg yolk and beat.
- 6
Step 6
Add the sifted wheat flour and knead into shortcrust pastry dough.
- 7
Step 7
Place the shortcrust pastry dough ball in the refrigerator for 15 minutes, covered with plastic wrap.
- 8
Step 8
Place the container with the banana mixture on the stove over medium heat. Bring the cream to the desired thickness, cooking it for about 3–5 minutes. Pour in the lemon juice and stir.
- 9
Step 9
Spread the shortcrust pastry in the pan, bringing it up the sides. Preheat the oven to 180 degrees.
- 10
Step 10
Place the cream in the center of the pan on the dough and put the prepared piece into the pan. Bake the pie for about 25–30 minutes until golden brown.
- 11
Step 11
As soon as the dough is baked and the cream is covered with a golden-brown crust, remove the pie from the oven. Remember that the cream will remain somewhat runny in the middle, so the dessert must be chilled!
- 12
Step 12
Serve the banana pie right in the baking dish with freshly brewed tea, coffee, etc.