There’s no better way to finish off a barbecue than with this stellar dessert. Fast Ed’s banana custard cream pie can be made ahead of time, so you don’t have to prepare anything on the day. With vanilla custard sandwiched between layers of lemony biscuits, bananas and cream, it’s a real winner.
Ingredients
Method
Pour milk into a saucepan over medium heat. Combine eggs, caster sugar, cornflour and half of the vanilla in a bowl and whisk until smooth.
Pour hot milk into egg mixture, whisk to combine, then return to pan and simmer, stirring, until thickened. Set aside to cool. Put cream, icing sugar and remaining vanilla in an electric mixer and whisk into stiff peaks.Â
Whisk custard and spread one-third in base of a 2.5L dish. Top with one-third of the cream, then scatter with one-third of the bananas and biscuits. Grate a little nutmeg over. Repeat twice more. Refrigerate for 2 hours, then serve with fruit salad, if desired.
For more delicious recipes, get the March issue of Better Homes and Gardens, on sale now.
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