Banana Cream Pie
|Castor sugar||2 Ounce|
|Plain flour||6 Ounce|
|Ground rice||2 Tablespoon|
|Baking powder||1⁄4 Teaspoon|
|Brown sugar||4 Ounce|
|Whipping cream||1⁄4 Pint|
|Lemon juice||1 Tablespoon|
|Whipped cream||1⁄4 Cup (4 tbs) (Extra Required)|
Cream butter and sugar, add egg, beat well.
Sift flour, ground rice and baking powder, work into creamed mixture, knead well until smooth.
Refrigerate 30 minutes.
Roll out pastry on floured surface to fit lightly greased 9 in. pie plate.
Decorate edges with trimmings, brush with water.
Prick well with fork on base and round sides.
Bake in hot oven, Mark 7, 425°F., approximately 15 minutes or until lightly golden; cool.
Filling Combine butter, brown sugar and half the water in saucepan; cook, stirring until sugar is dissolved
Cool slightly, stir in milk.
Soften gelatine in remaining water, dissolve over hot water; cool.
Blend into milk mixture.
Separate eggs, add lightly beaten egg-yolks to milk mixture.
Allow to cool; when beginning to stiffen slightly, fold in lightly whipped cream and stiffly beaten egg-whites.
Slice bananas, dip into lemon juice; reserve some slices for decoration.
Arrange remainder on base of cooked pie case.
Pour cream mixture over carefully; refrigerate until set.