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Wednesday, September 29, 2004

Banana Cream Pie 2

Finally got the crust to work. Here's the recipe for the pie (click here for pie pic):

Pie crust:

200 g ginger biscuits, finely crushed
65 g butter, melted
1/2 tsp nutmeg

  1. Preheat the oven to 190°C and grease a 21-cm pie dish.
  2. In a mixing bowl, mix the biscuit crumbs with the melted butter and nutmeg.
  3. Press the crumb mixture into the pie dish.
  4. Bake for about 10 - 15 minutes or until biscuit crust is firm. Then remove from oven and leave to cool on a wire rack.

Filling:

175 g ripe bananas, mashed
350 g or 12 oz cream cheese, at room temperature
4 tbsp plain yoghurt
1 tsp vanilla essence

  1. In a mixing bowl, mix the mashed bananas with the cream cheese, yoghurt and vanilla essence.
  2. Spoon the filling into the biscuit crust.
  3. Chill the pie for at least 4 hours or overnight in the fridge.

Topping (to be spread on pie half-way through chilling process - best after pie has been in the fridge for 4 hours):

1/2 cup whipping cream
1 - 2 bananas, sliced

  1. Whip the cream until it becomes thick.
  2. Spread the cream on top of the pie filling.
  3. Arrange the sliced bananas on top of the cream.
  4. Continue to chill the pie in the fridge.

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