Banana & Pineapple Meringue Pie

Author: Clare Smith

Categories:

banana and meringue pie

Banana and Meringue Pie

Discovered in Rio de Janeiro, this is the perfect dessert for a large gathering. Containing tropical fruit and with a super-sweet taste, it captures the colourful flavours of Brazil perfectly. Just in time for British Pie Week, this lovely pie with bring a smile to many hungry faces.

Preparation time: 60 minutes

Cooking time: 30 minutes

Serves 4-6

Served in a Le Creuset 26cm Stoneware Rectangular Pie Dish

 

INGREDIENTS

For the fruit and sauce:

250g caster sugar

4 tablespoons cold water

120ml double cream

50g butter

1 teaspoon sea salt

2 ripe bananas cut into 2cm slices

½ a ripe pineapple cut into 2cm cubes

 

For the custard:

2 egg yolks

1 teaspoon vanilla paste or 1 fresh vanilla pod

15g cornflour

250ml whole milk

200g tin sweet condensed milk

For the meringue:

4 egg whites

200g golden caster sugar

1 teaspoon cornflour

50g desiccated coconut

INSTRUCTIONS

For the fruit and sauce:

Pre-heat oven to 200ºC / Fan 180°C / Gas Mark 6

Pour the sugar into the casserole, add the water and stir. Heat gently on a low to medium heat until the sugar has dissolved.

Turn up the heat slightly and allow to bubble for 5 minutes until the mixture turns to caramel. Do not take off the heat or stir during this process.

Stir in the cream, butter and salt.

Place the fruit into the stoneware dish and pour the caramel over.

 

For the custard:

Whisk the egg yolks, vanilla and cornflour together in the milk pan. Gradually whisk in the milk and condensed milk and bring to the boil, stirring constantly.

When the custard starts to thicken and boil, take off the heat and pour over the caramel. Leave to cool a little.

 

For the meringue:

In a scrupulously clean and dry bowl whisk the egg whites until they double in size and stand in stiff peaks.

Mix the sugar and cornflour together and fold into the egg whites, a third at a time, until shiny and holding the stiff peaks, then fold in the coconut.

Spoon the meringue mix on top of the custard making peaks with each spoonful.

Put the dish in the oven and bake for 15-20 minutes or until golden on top. Turn off the oven and leave for 10 minutes. Serve warm.

Cook's Notes:

As an alternative to making caramel, buy a tin of Dulce de Leche (boiled condensed milk) available from major supermarkets. Pour it into a bowl, loosen with two tablespoons of double cream and pour over the fruit.