Creole Banana and Lime pie
This Mauritius recipe is a delight. The mixture of bananas and limes is fresh and light.
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1 pie crust
4 ripe bananas
1 cup cream
½ cup cane syrup
1 ½ cups powdered sugar
Make your own pie crust or prepare one that is ready made following the instructions. Spread it in a pie dish under wax paper, poke some holes in it and place in the fridge for 15 minutes. Preheat the oven at 180°.
Wash and brush one lime and peal the zest. Slice it in fine julienne. Precooked the pies crust for 15 minutes. Put a few dry peas in to prevent the crust from blow up. Beat the eggs, add the cream then the juice of the 4 limes. Pour on the pie crust lower the oven to 160° and cook for 25 minutes.
Heat the syrup, add the zest to it. Let it simmer while the pie is baking. When the pie is out of the oven, let it cool as well as the zest. Put the pie in the fridge for 1 hour.
Peel and cut the bananas. Put them on the pie. Top with some syrup and sprinkle the zest.