Banana Pie

Credit: Mathilde de l'Ecotais

With nougatine, raisin flan and rum cream

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Ingredients (4 people)

Preparing the banana-raisin filling

Making the nougatine tuile

Finish and presentation

  • bananas (SQ)
  • neutral glaze (SQ)


Step 1: Making the pie dough

Whisk together milk, eggs, sugar, and yeast. Set aside.

Combine flour, cornstarch, and salt and cut butter into the mixture. Add the egg mixture and mix well until the dough becomes homogenous, but not too full bodied.

Refrigerate for 1 hour, roll out to 1/10 inch (2 mm) and line a buttered pie pan with sides 1 3/4 inches (4 cm) tall.

Step 2: Preparing the banana-raisin filling

Slice the bananas and caramelize them by cooking in some butter and sugar. Deglaze with rum and add the sultana raisins. Chill, pour the mixture into the bottom of the pie pan.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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