Directions:
- For crust: Cream butter and sugar in processor until smooth and fluffy; add egg and blend until smooth; add flour, 2/3s cup of almonds (retaining 1/3 cup for topping), baking powder and salt and process just until combined; gather dough into ball; flatten into disk.
- Wrap in plastic and refrigerate 1 hour.
- Press dough into 9-inch diameter glass pie dish, trimming excess even with edge of dish; crimp edge decoratively; refrigerate 1 hour.
- Preheat oven to 350°F; line crust with foil; fill with dried beans or pie weights; bake 12 minutes; remove beans and foil and bake until crust is set and edges are golden-brown, about 20 minutes; transfer to rack and cool.
- For filling: Pour 2 tbs water into small bowl; sprinkle gelatin over; let stand 10 minutes to soften; pour milk into medium saucepan; scrape seeds from vanilla bean into milk; add bean; bring to simmer; whisk yolks, 1/3 cup sugar and cornstarch in medium bowl until thick; gradually whisk in hot milk; return mixture to same saucepan and cook over medium heat until mixture just begins to boil and thicken, whisking constantly, about 3 minutes; add softened gelatin and stir to dissolve; press plastic wrap directly onto surface of pastry cream and chill until cool, about 30 minutes.
- Beat cream, confectioners’ sugar and 1/2 tsp vanilla extract in large bowl to stiff peaks; carefully fold 1 1/2 cups whipped cream into pastry cream; fold in bananas; spoon mixture into pie crust; spoon remaining whipped cream into pastry bag fitted with medium star tip; pipe whipped cream over filling, covering completely; chill until set, at least 3 hours and up to 6 hours; just before serving, sprinkle with remaining 1/3 cup of toasted almonds.
- Note: Because of the bananas, this pie is best eaten the day of making as they do turn brown as time passes - the flavour's still great, though.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.47 Kcal (2305 kJ) | ||
| Calories from fat | 293.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.57g | 50% | |
|---|---|---|---|
| Cholesterol | 140.22mg | 47% | |
| Sodium | 521.11mg | 22% | |
| Potassium | 496.47mg | 11% | |
| Total Carbs | 57.08g | 19% | |
| Sugars | 25.82g | 103% | |
| Dietary Fiber | 5.67g | 23% | |
| Protein | 11.62g | 23% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 186.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 240.09 Kcal (1005 kJ) | ||
| Calories from fat | 127.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.2g | 50% | |
|---|---|---|---|
| Cholesterol | 61.16mg | 47% | |
| Sodium | 227.29mg | 22% | |
| Potassium | 216.54mg | 11% | |
| Total Carbs | 24.89g | 19% | |
| Sugars | 11.26g | 103% | |
| Dietary Fiber | 2.47g | 23% | |
| Protein | 5.07g | 23% | |
| Vitamin C | 3.7mg | 14% | |
| Iron | 1mg | 12% | |
| Calcium | 81.3mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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