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Decadent Banana Caramel Pie


150g Lewis Road Creamery Salted Butter, melted
1 ½ cups plain flour
¼ cup caster sugar

Banana Milk Custard Filling:
1/3 cup caster sugar
¼ cup cornflour
2 large eggs
2 egg yolks
600ml Lewis Road Creamery Banana Smoothie Milk
2 tsp vanilla bean paste
50g Lewis Road Creamery Salted Butter

300ml Lewis Road Creamery Single Cream
1 tsp vanilla bean paste
3 small ripe bananas, cut in half lengthwise
1/2 cup dulce de leche (or caramel sauce)
1-2 digestive biscuits, crushed (optional)


  • 1

    Preheat your oven to 180°C bake. Line the base of a tart tin with a round of baking paper

  • 2

    To make pastry crust, mix flour, caster sugar and ¼ tsp salt together in a bowl. Add melted butter and mix well to form a dough

  • 3

    Crumble about a third of the dough around the outside of the tart tin. Using your fingers, press dough firmly up the sides of the tin. Crumble the remaining dough into the middle of the tin in an even layer (you may not need all of the dough depending on the size of your tin, I had some leftover). Use the back of a spoon to press it firmly into the base. Prick pastry all over with a fork. Bake on the lower middle oven rack for 20-25 minutes, until golden brown. Set aside to cool

  • 4

    To make the banana milk custard, whisk sugar and cornflour together in a large saucepan to combine. Add eggs and egg yolks and whisk well, until smooth and pale. Whisk in banana smoothie milk and vanilla bean paste. Place saucepan on medium heat and bring to a gentle simmer, whisking often and making sure to scrape the corners of the pot (about 8–10 minutes)

  • 5

    Reduce heat to low and simmer for a further 3 minutes, whisking constantly, until thickened and smooth. Remove from heat and whisk in butter, until melted and incorporated. Pour custard into the cooled crust, then smooth out the surface with the back of a spoon. Place into the fridge to chill for about 2 hours or overnight, until set

  • 6

    Add cream and vanilla bean paste to a large bowl. Whisk vigorously for 1-2 minutes, until soft peaks. Cut bananas in half lengthwise. Add dulce de leche to a small bowl and microwave for 30 seconds to loosen it up (it should be drizzle-able)

  • 7

    Once custard has chilled and set, dollop over the whipped cream and spread out with the back of a spoon. Top with sliced bananas. Drizzle over dulce de leche, then sprinkle over crushed digestive biscuits (if using). Keep chilled

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