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Eric Lanlard's Banana and Rum Pie

Eric Lanlard's Banana and Rum Pie

Recipe Submitted By: bakingmad

Try Eric Lanlard's Banana and Rum Pie recipe from his new book "Tart It Up". It is a rich exotic pie, full of delicious flavours. The fluffy vanilla cream topping is a great contrast to the filling.

Preparation Time	15 minutes
Baking Time	40 minutes
Portions	Serves 8
Skill Level	Medium
Average Rating

Eric Lanlard's Banana and Rum Pie Ingredients

100 grams	Unsalted Butter
200 grams	Digestive biscuits crushed
3	Bananas large, sliced
150 grams	Dark Muscovado Sugar (Billington's)
1 tsp	Cinnamon ground
1 tsp	Nutmeg grated
2	Free Range Eggs
200 ml	Coconut Cream
3 tbsp	Dark Rum
350 ml	Whipping Cream
75 grams	Golden Icing Sugar (Billington's)
2 tsp	Vanilla Paste (Silver Spoon Create)
40 grams	Dark Chocolate (Silver Spoon Create) grated

This recipe uses

How to make Eric Lanlard's Banana and Rum Pie

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Melt the butter in a medium saucepan and add the crushed digestive biscuits, stirring to coat them well. Press the mixture into a 23cm (9in) diameter shallow pie plate or dish, covering the sides, too. Bake in a preheated oven, 180°C (fan 160°C)/350°F/gas mark 4, for 10 minutes, or until fragrant.
Remove the dish from the oven and reduce the oven temperature to 160°C (fan 140°C)/325°F/gas mark 3.
Put the banana slices on a sheet of kitchen foil and toss them with the muscovado sugar and spices, coating them all over. Cover with another sheet of kitchen foil, place on a baking tray and bake in the oven for 15–20 minutes, or until mushy. Remove from the oven, but leave the oven turned on.
Put the eggs, coconut cream and rum into a bowl and beat well. Stir in the cooked bananas. Pour this mixture into the pie base and bake in the oven for 25–30 minutes, or until wobbly. Cool completely in the dish.
Whip the cream, golden icing sugar and vanilla to form nice soft peaks. Pile high on top of the pie and sprinkle generously with the grated chocolate. Chill for at least 1 hour before serving.

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