Banana-Infused Banana Cream Pie
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A crisp all-butter pastry case filled with layers of silky custard steeped with browned banana, fresh banana slices and softly whipped cream.
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Method
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Free sugars
19.4 g per serving
38.8 % of the 50 g daily maximum · 77.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 cm pie dish (about 4 cm deep)
- rolling pin
- baking paper and baking beans
- mixing bowls
- medium saucepan
- fine sieve
- whisk
- electric hand mixer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 615 kcal |
| Protein | 8.2 g |
| Carbohydrate | 55.2 g |
| of which sugars | 29.8 g |
| of which free sugars | 19.4 g |
| Fat | 41.1 g |
| of which saturates | 25 g |
| Fibre | 1.9 g |
| Salt | 0.66 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
