Baked Banana Pie

8ozs 225g short crust pastry
8 bananas
6 fl ozs 175 mls orange juice
2 tsp lime juice
4 ozs 125g sugar
1 tsp nutmeg
1 Tblsp arrowroot
2 ozs 50g margarine
4 fl ozs 125mls chilled coconut cream
Line pie dish with pastry, prick, and bake blind in a hot oven 450F, 230C, Mk6, for 15 minutes. Allow to cool.
Peel the bananas and put them into a well oiled baking tray. Mix orange juice, lime juice, sugar and nutmeg. Pour over bananas. Bake in a moderate oven, 350F, 180C, Mk4, for 15 minutes until bananas are golden. Remove bananas carefully and allow to cool. Thicken syrup with arrowroot mixed in a little water. Add margarine and beat well. Arrange bananas on baked pie shell. Pour thickened sauce over.
Serve with Coconut Cream ( blogged 02.03.2011). Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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