Blueberry Banana Cream Pie

Name: Blueberry Banana Cream Pie
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 180 g of crumbled digestive biscuits; 65 g of sugar; 1 pinch of fine salt; 85 g of butter (melted); 600 ml whole milk; 1 large banana (mashed); 4 tablespoon vanilla extract; 4 large egg yolks; 100 g white sugar; 6 tablespoon cornstarch; 1 pinch salt; 55 g butter (divided into pieces); 2 medium bananas (cut into thin rings); 200 g of fresh blueberries; 100 g of blueberries in syrup; 2 teaspoons of fresh lemon juice; 100 g cream cheese tablespoons icing sugar teaspoon vanilla extract; 2 tablespoons icing sugar; 1 tablespoon vanilla extract; 350 ml fresh cream

Calories: 552kcal|Fat: 33.8g|Carbohydrates: 54.9g|Protein: 6.4g | 25

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This Blueberry Banana Cream Pie is easy, creamy, fresh and light. It's BAKED in 10 minutes and ready in 30!

I was pleasantly surprised at what a great combination of bananas and blueberries makes! After all at home both bananas and blueberries are a big deal and we use them in oat bakes, overnight porridge and for banana and berry smoothies.

Health Info

Calories: 552kcal
Sugar: 36.3g
Sodium: 231.4mg

Fat: 33.8g
Carbohydrates: 54.9g
Fiber: 2.9g

Protein: 6.4g

Banana and Blueberry Cream Pie

Author Caroline Sciberras

Servings 10 people

Calories 552

Prep Time 15

Cook Time 10

Total Time 25

Fat: 33.8g|Carbohydrates: 54.9g|Protein: 6.4g

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Description

This Blueberry Banana Cream Pie is easy, creamy, fresh and light. It's BAKED in 10 minutes and ready in 30!

Ingredients

For the base:

180 g of crumbled digestive biscuits
65 g of sugar

1 pinch of fine salt
85 g of butter melted

For the banana custard:

600 ml whole milk

1 large banana mashed
4 tablespoon vanilla extract
4 large egg yolks

100 g white sugar
6 tablespoon cornstarch
1 pinch salt

55 g butter divided into pieces
2 medium bananas cut into thin rings

For the blueberry topping:

200 g of fresh blueberries

100 g of blueberries in syrup
2 teaspoons of fresh lemon juice

Cream topping:

100 g cream cheese tablespoons icing sugar teaspoon vanilla extract

2 tablespoons icing sugar
1 tablespoon vanilla extract
350 ml fresh cream

Instructions

For the base:

Preheat the oven to 190°C. Mix together the cookie crumbs, granulated sugar, and salt in a medium bowl until well combined.
Add the melted butter and stir until the mixture resembles moist sand. Press the mixture into a shallow 22cm cake tin, using your fingers to form an even base around the edges and bottom of the tin.
Bake in the preheated oven for about 10-12 minutes, until fragrant and lightly browned around the edges.

Transfer the baking sheet to a wire rack and let cool completely, about 30 minutes.

For the banana custard:

Mix the milk, mashed banana and vanilla in a medium saucepan.
Cook over medium heat for about 5 minutes, stirring occasionally, until the mixture is steaming.

Meanwhile, beat together the egg yolks, granulated sugar, cornstarch, and salt in a large bowl until light and fluffy, 2 to 3 minutes.
Pour 1⁄4 of the heated milk into the egg yolk and stir until well blended.
Then slowly add the remaining milk, beating with a whisk.

Pour the mixture back into the saucepan, cook over medium heat, stirring with a whisk, until the mixture thickens and begins to simmer, 4 to 6 minutes.
Remove from the heat and add the butter, stirring constantly with a whisk.
After having passed it in a fine mesh sieve; discard any lumps and pour the ready cream into a clean bowl.

Arrange the banana slices in a single layer on the bottom of the cooled base. Spread the custard evenly over the sliced bananas.
Cover, adhering the plastic wrap directly to the surface of the custard, and refrigerate until the custard has set, from 4 hours to a day.

For the Blueberry Topping :

Mix the fresh blueberries, canned blueberries, and lemon juice in a medium bowl until well blended.

Cook in the microwave on maximum power for 1 minute / 1 minute and 30 seconds, until the blueberries release some liquid.
Let the mixture cool to room temperature, about 20 minutes.

For the cream topping :

Beat the cream cheese, powdered sugar and vanilla with an electric mixer on medium speed until smooth, about 30 seconds.

With the mixer running at medium speed, gradually add the cream.
Increase the speed to medium-high and beat until the cream is firm enough to form stiff clumps, about 2 minutes. Set aside.
Remove the cake from the refrigerator.

Top with an even layer of whipped cream.
Pour the now-chilled blueberry mixture over the whipped cream, and refrigerate until firm, about 30 minutes.

To get the most out of it, buy seasonal berries.

Choose strawberries with a uniform red color that extends to the stem. Blueberries and raspberries are available in the summer and early fall.
Choose those that are firm and full and turn the container upside down to check that there are no crushed, bruised, shriveled or opaque fruit.