Recipe: Megan Muldowney | Photography: Holly Marie Russell
½ cup sugar
3 tbsp flour
2 tbsp cornflour
1 cup milk
1½ cups cream
zest two limes
2 egg yolks
350g Oreos (35 biscuits)
60g butter, melted
1½ tbsp lime juice
2½ tbsp desiccated coconut
2 cups cream
2 tbsp icing sugar, whipped
zest 1 lime
2 tsp desiccated coconut, mixed together
Whisk the sugar, flour, cornflour and salt together in a saucepan. Gradually stir in the milk and cream and add the lime zest. Give the mixture another final whisk to make sure there are no lumps. Cook the custard over medium heat, stirring continually, until the mixture thickens (8-10 minutes). Remove from heat.
In a small bowl, whisk together the egg yolks. Add a few spoonfuls of the hot custard into the egg yolks, mixing well. Add the egg yolk mixture back into the custard, stirring quickly to incorporate. Continue cooking the custard over medium high heat for 2 minutes until thick. Add 20g of butter, stirring through.
Place custard into a bowl. Lay cling film over the surface (to prevent a skin from forming) and leave to cool down while you make the rest of the pie.
In a food processor, finely crush the Oreo cookies. Transfer cookie crumb to a bowl and rub in the melted butter, making sure it is all very well blended, otherwise you will get a crumbly base. Line the base and sides of a 26cm flan tin with the cookie base. It should be pressed in very firmly and have a smooth finish.
Slice the bananas into ½ cm rounds. Place them into a bowl and toss them in the lime juice and coconut, making sure they are well coated.
Line the cookie base with the bananas, leaving small gaps between each banana slice, so the custard will cover them entirely.
Pour the custard over the bananas, smoothing it over so the entire surface is covered.
Cover the pie with glad wrap and chill in the refrigerator for at least 3 hours. When the pie is sufficiently chilled, decorate with whipped cream and lime sprinkle.
If the Oreo cookie is too rich, replace with a wholemeal digestive biscuit.
You can chill the custard down faster by placing it in an ice bath.