Saturday, October 22, 2011

Banana Custard Pie

I had four over-ripe bananas sitting on my table and I didn’t know what to do. I was bored of muffins and breads and wanted to try something new. That’s when I thought of a banana cream pie. But when I looked up some recipes, they all had lots of sugar, heavy cream, a buttery pie crust and the likes. I kept digging and found a healthier pie crust recipe and finally came up with this idea.
For pie crust
Quick cooking oats - ¾ cup
Whole wheat flour - ¾ cup (original recipe called for all purpose flour)
Shredded coconut - ¼ cup
Vegetable oil - ¼ cup
Sugar – 1 ½ - 2 tbsps (optional)
Cold water - 2 tbsps
For filling
Mashed bananas – 1 cup
Milk – 1 ½ cups
Custard powder – 3 tbsps
Sugar to taste (I used 2 tbsps of light brown sugar. Use more if you want it sweeter.)
For Topping
Blueberries – ½ cup (I used frozen)
Water – 2 tbsps
Sugar – 1 tbsp (optional) 
I did not have a pie tin so I decided to make individual servings in my muffin tray. The original recipe mentioned that this amount would make one 9 inch pie crust.
Pie Crust
Pre heat the oven to 425 degrees F. In a bowl mix oats, flour and coconut. Stir in oil, water and sugar and blend to make sticky, crumbly dough. Press the dough into a muffin tray or a pie tin and bake for 10-12 minutes or until golden brown. Let it cool before attempting to remove the individual pie cups form the tray. If making a big pie crust, then leave as is.
Custard Filling
Heat the milk in a heavy bottomed vessel, else the milk with stick to the bottom and burn. Add the custard powder and stir well, making sure there are no lumps. Add the sugar and keep stirring. As the custard cooks, the mixture will start thickening. So, make sure you continue to stir. Once the mixture thickens a bit (10-12 minutes), remove from the stove and keep aside. I case you see lumps in the mixture, run it through a sieve to ensure that the custard is smooth.
Once it has cooled, you can mix in the bananas if you want to. I did not. Take the pie cups or the pie crust and fill in a layer of the bananas, then top with a layer of custard and refrigerate.
In a small pan, heat the blueberries with water and sugar. Mash the berries and let them cook for about 10 minutes. Use this blueberry sauce/syrup to top the pie and enjoy. Bon Appétit.  
  Note – This is a versatile pie crust and can be used for any other pie too. 

Recipe Sent to


  1. looks so yummy!! Good idea to use over ripe banana....Thanks for sharing with my event

  2. Thanks Amy. Your events are interesting :-)

  3. i never tried out a pie, this sounds great and interesting..Thanks a lot for trying out bread bites and for stopping by to let me know..:)