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Recipe
Banana Macadamia Nut Cream Pie Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 376 | |
| Calories from Fat 232 | 62% |
| Total Fat 26.45g | 33% |
| Saturated Fat 15.68g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 240mg | 10% |
| Potassium 216mg | 6% |
| Total Carbs 29.54g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 19.14g | 13% |
| Protein 5.97g | 10% |
Ingredients Convert Measures
- -the art of filo
- use simple round (see shapes)
- 1/4 lb filo
- filo
- butter melted
- 1 x egg yolk beaten (for glazing top)
- 2 c. lowfat milk
- 1/3 c. flour
- 1/2 c. sugar
- 2 x Large eggs, separated room temp.
- 1 tsp vanilla
- 2 x ripe bananas (up to 3)
- 1/4 c. macadamia nuts minced
- 1/4 c. sugar
Directions
- TO ASSEMBLE Bring the lowfat milk to a boil. In the top of a double boiler combine the flour and sugar over low heat. Slowly pour in the warm lowfat milk, stirring constantly with a wire whisk, till mix boils and thickens. Remove from the heat. In a bowl, beat the egg yolks.
- Stirring constantly, slowly pour a little of the warm lowfat milk mix into the yolks. Then stir the egg mix into the warm lowfat milk mix in the double boiler and cook about 2 min, stirring constantly. Remove from the heat and add in vanilla.
- Slice the bananas and add in to the custard, along with the macadamia nuts. Then beat the egg whites till stiff, gradually mixing in the 1/4 c. sugar. Gently fold the egg whites into the cooled custard.
- Follow the folding instructions for the Simple Round shape. Brush the top with beaten egg yolk.
- Bake in a preheated 400 oven till golden, about 25 min.
- Cold for 2 hrs before cutting. Just before serving, return the pie to a warm oven for about 5 min to make the filo crispy again.
