by Rob Cahill Comment Closed

CCFC’s agro-forest parcels produce tons of bananas, literally tons! This recipe is one of the many ways we use bananas. Makes two pies.

For the Crust

Ingredients

  • 2 cups flour
  • 1/4 teaspoon salt
  • 3/4 cup vegetable shortening or butter
  • 1/2 cup cold water

Directions

  1. Cut the shortening or butter into the salted flour until the clumps are the size of a pea or a black bean
  2. Wet the flour mixture lightly with enough cool water to form a ball. Divide balls for crust
  3. Roll out each ball of dough 3 cm or 1 inch larger than the diameter of the pie plate
  4. Place rolled crust in pie plates and fold and crimp the edges

For the Filling

Ingredients

  • 10 bananas
  • 2 Tablespoons vegetable oil
  • 1/2 cup sugar
  • 6 egg yolks
  • 1/4 cup lemon juice
  • 2 cups whole milk or part cream
  • 1/2 teaspoon cinnamon powder (optional)
  • 1/2 Tablespoon vanilla (optional)
  • 1/4 cup Maizena corn starch
  • 1/2 teaspoon salt
  • 1-2 more bananas for decoration

Directions

  1. Peel the bananas. Cut the bananas in circles or diagonal ovals
  2. Lightly fry the banana circles in vegetable oil in a frying pan until slightly golden
  3. Separate the yolks from the egg whites (save egg whites for omelettes)
  4. Mix all ingredients well
  5. Fill each pie crust with creamy puree for single crust pie
  6. Cut remaining 1-2 bananas in circles or diagonals to decorate the surface of the pie
  7. Bake 30-40 minutes at 175 degrees Celsius or 350 degrees Fahrenheit