Jul

29

Mango and Banana Cream Pie

July 29, 2007 |

I haven’t disappeared but I’m trying to survive through this hot Italian summer, the temperature is around 100° F almost every day so it’s really difficult, at least for me, to think about cooking. The other day was my mom’s birthday and I kept thinking about a birthday cake to prepare for her. The thought of using the oven made me almost surrender but then I found a compromise and prepared this wonderful Mango and Banana Cream Pie. I had to use the oven in the end but only for 7 minutes and it was surely worth it. I took the recipe from one of my favorite books called “The New Moosewood Cookbook“. I made some changes to the original recipe but left the basics.

It’s an easy and quick dessert to prepare a refreshing mix of tropical fruits and spice. The tangy and sweet lime cream blends well with the mango and banana and the ginger gives that extra touch that makes this dessert absolutely irresistible. When you decide to prepare it take into consideration that it needs to be chilled few hours before serving. I ate the left over pie the day after and I can assure you that the dessert was still marvelous. Here’s the recipe:

Mango and Banana Cream Pie

Ingredients:

Fort the crust:
2 1/2 cups crushed graham crackers (I actually used Lazzaroni classic sugar free cookies)
1/4 cup finely minced walnuts
1 tsp. dry ginger powder
6 Tbsp. butter, melted

For the filling:
1 14 oz. can sweetened condensed milk
1 Tbsp. grated lime zest (about 3 limes)
1/2 cup plus 1 Tbsp. lime juice (about 3 limes)
1/2 ripe mango peeled and thinly sliced
2 bananas peeled and sliced

Preheat the oven to 350°F. Blend the crackers and the walnuts in a food processor (if you don’t have one crush them with a rolling pin). Combine them with the melted butter and firmly press the preparation into the base and sides of a 9-inch pie pan. Place the extra mixture in an other pan and place them both in the oven for about 7 minutes or until golden brown. Let the crust cool completely.

In a bowl add the condensed milk, lime zest and lime juice and whisk for few minutes until the lime cream thickens.

Layer the mango and banana slices alternating them in the pie crust. Spread the cream of lime over the fruit and sprinkle the top with the remaining crumbs. Chill in the refrigerator for at least 3-4 hours and serve cold.

My family loved it but they couldn’t guess all the ingredients especially the ones used for the cream of lime even they’re so simple. Next time I want to try to prepare the pie with a whole mango and only one banana to change its taste a bit.


Comments

6 Comments so far

  1. Susan Sarachi on August 15, 2007 5:26 pm

    Patty just another great desert of yours. Looking forwarding to maing this mango and banana pie again. Everyone loved it!!!

  2. Kathy Ciancia on September 23, 2007 4:37 pm

    Patty how happy I am that you brought up birthdays!! My daughters birthday is Oct 12 (Pavarotti’s how my father misses him already), she is dismayed by the fact that her friends have a pinata at their birthday party. They are hispanic and it is tradition. I have tried to explain to her that we need to find something to do that is traditional for her birthday instead of a pinata. Do you have any suggestions? Is there a special kind of cake that I can make her? Decorations, anything you can tell me would be of great help!! Thank you!

  3. sandi on November 18, 2007 7:05 pm

    sounds like a great recipe and i cant wait to try it….but why wouldnt you use a prepared graham crust and you could avoid having to turn on the oven. just fill, chill and serve….

  4. Yolanda Paulsen Ayarza on November 30, 2007 9:36 pm

    Dear Patty:

    I dont know if you live in Italy, but the
    receipt of mango is very good.

    You seem to be a warm and nice person who share the best of you with the people. Happy holidays for you, your mom and family.

    Love from Puerto Rico
    Yolanda Paulsen Ayarza

  5. Marilyn Hunt on December 19, 2007 12:14 am

    Patty — I have been the grateful recipient of your messages, recipes and gourmet wisdom. I particularly enjoy your references to the traditions associated with your recipes and your love & graciousness seem to be the cornerstone of the help you’ve shared with us all for several years now. I have enjoyed your help and recipes since … 1999. It’s been a long time, even if I’m wrong about 1999. Merry Christmas to you and all those you love. m

  6. Patty on January 14, 2008 3:37 pm

    Hi! glad you liked the recipe. Sandi good idea for the crust, especially in the summer. It won’t work for me though because in Italy we don’t have ready made, but that’s ok I prefer to make it myself.

    Marilyn, 1999 is the right year for Cooking with Patty, but I actually started my site a year or so before under the name, Cucina di Patty.

    I hope you all had a great holiday and wish you the best for 2008!

    Ciao,
    Patty

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