I baked this banana butter pie two days ago and all I can say is the banana gave the perfect taste, light and delicious. It was so good I promptly had two slices in a row.
200g Marie Biscuits, ground
200g Melted butter
- Combine the marine biscuits and melted butter in a large bowl and stir to mix evenly (add half melted butter to the biscuits and mix till combined, add more butter to it if biscuit crumbs is still too dry).
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Press into a 23cm (lined and greased) pie tray and put in refrigerator for later use.
Banana Butter Pie
50-60g Butter
35g Sugar
5 Banana – slice to about 3mm thick
1 tsp Rum
Melt butter and sugar in a flat frying pan and at low heat add in sliced banana. Stir lightly with a wooden spoon, off heat and add 1 tsp rum into it. Leave to cool.
Cake filling:
1 Egg
1/2 Lemon peel from one lemon
3/4 tbsp Lemon juice
1/2 tsp Banana essence (optional)
40g Sugar
15g All purpose flour
30g Ground almond
50g Melted Butter
Method:
- In mixing bowl, add egg and sugar together~whisk from medium to high speed until thick and creamy.
- Change to low speed, add in lemon peel, almond powder and plain flour, mix well.
- Lastly use spatula to fold in the melted butter and lemon juice and mix well again.
- Pour half of the cake filling into pie tray, then arrange sliced banana over it and cover with the balance cake filling.
- Bake at 160C for about 40-45 mins.
- Mix 1 tbsp of apricot gel with 1 1/2 tbsp hot water and brush on top of the pie.
- Put banana butter pie in fridge for at least one hour before serve.
- Enjoy!
kitchen note:
To achieve this, you will need the correct proportions of butter and crumbs. The ideal ratio is half the amount of butter to the wieght of the biscuit crumbs.
For example a crust using 230g (8oz) biscuit crumbs use 115g (4oz) of melted butter.
The exception to this is when a biscuit that has a high proportion of butter added to it when manufactured, the short bread biscuit is a good example of this.
When using this type of biscuit to make your crust you will need slightly less butter.