I had recently bought a huge punnet of blueberries in the supermarket, half of which we’d enjoyed with some Greek yoghurt. They were lovely big juicy ones too, I just love blueberries.
The other half were languishing in the bottom of the fridge and I wondered what I could make with them. Also, we had Disneyboi’s brother and sister-in-law coming for dinner, so I needed to rustle up a dessert.
I decided that a banana and blueberry pie was the order of the day. There were a couple of frozen bananas in the freezer plus I had bought graham crackers in the Chinese supermarket. I wanted to give these a try as part of a biscuit base instead of the ubiquitous digestives that we use in the
I had to buy some fresh bananas too and cream, but that was all really. I set about making the pie crust by crushing the crackers, adding sugar and melted butter. I pressed this into a pie plate and baked it for a few minutes whilst I chopped up fresh bananas into coins about a half centimetre thick. I also squeezed out the defrosted bananas into the bowl.
I find bananas which have been frozen result in an intense ‘nana flavour and have a wet consistency, perfect for using as part of a ‘sauce’ for this pie. I chucked in the blueberries; some vanilla, cinnamon and cornflour which would help the fruit filling thicken.
I poured the filling into the pie shell and baked for around 25 minutes.
I removed it from the oven, let it cool and then whipped up some cream which I piped all over the top. I chilled the pie until it was ready to serve.
The pie was lovely with its buttery biscuit crumb, very banana flavoured filling and the juicy blueberries bursting throughout. It was great chilled, but I would also recommend eating it warm. Obviously the cream would have to be added on the side and not as a topping.
With the leftovers we did just that. Scraped the cream to the side, popped it in the microwave for a few seconds and the pie was a warm, gooey fruity delight.
There you have a pie you can enjoy one of two ways. Here is how I made it…
Banana and Blueberry Pie
A pie filled with bananas and blueberries that you can enjoy hot or cold
- 100 grams graham crackers (or digestives)
- 45 grams granulated sugar
- 55 grams unsalted butter, melted
- 1 teaspoon (divided) cinnamon
- 2 frozen bananas
- 5 fresh bananas
- 150 grams fresh blueberries
- 2 teaspoon cornflour
- 1 teaspoon vanilla extract
- 1 tablespoon Brown sugar
- 200 ml double cream
Preheat the oven to 180C (160C fan).Crush the biscuits either in a bag using a rolling pin or in a food processor.Add the granulated sugar, melted butter and half teaspoon of cinnamon and stir until all combined.Press the crumb mix into a 8” pie dish, going up the sides also.Bake in the oven for 5 to 7 minutes, just until you begin to smell the biscuit.To make the filling, in a large bowl add the two frozen bananas and mash with a fork until liquid.Cut the fresh bananas into coins and add to the bowl along with the blueberries.Add the vanilla extract, cinnamon and cornflour and stir to combine.Tip into the baked pie shell and place back in the oven for 25 to 30 minutes, until the blueberries begin to pop.Remove from the oven and serve at this stage if you’d like the pie warm.If serving chilled, wait for the pie to cool and then place in the fridge.Whip the double cream until thick and spread on top of the pie, or pipe over the top.Garnish with more blueberries before serving.Enjoy!
DetailsPrep time: Cook time: Total time: Yield: 1 8" pie