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Lime pie with caramel bananas
Lime pie with caramel bananas
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Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Indulge in the tropical flavors of this zesty island dessert.
Ingredients:
  • 2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
  • 2 x 250g pkts cream cheese, at room temperature, coarsely chopped
  • 1 x 395g can sweetened condensed milk
  • 125ml (1/2 cup) fresh lime juice
  • 30.00 ml finely grated lime rind
  • 2 egg yolks
  • 20.00 ml plain flour
  • 200g (1 cup, firmly packed) brown sugar
  • 60ml (1/4 cup) fresh orange juice
  • 185ml (3/4 cup) evaporated milk
  • 4.40 gm vanilla essence
  • 40.00 ml dark rum
  • 2 firm ripe bananas, peeled, thinly sliced
Instructions:
  • Preheat the oven to 200°C. Line a 4cm-deep, 23cm fluted tart tin (with removable base) with pastry, trimming any excess.
  • Prepare the pastry case by lining it with non-stick baking paper and filling it with pastry weights or rice. Bake at 200°C for 15 minutes, then reduce the temperature to 180°C. Remove the paper and weights, and bake for an additional 5 minutes until the pastry is dry to the touch.
  • Preheat oven to 160°C. In a bowl, use an electric beater to mix cream cheese and condensed milk until smooth. Add lime juice, lime rind, egg yolks, and egg; beat until smooth. Stir in flour. Pour mixture into pastry case. Bake for 25 minutes until just set. Allow to cool before serving.
  • In a saucepan, combine sugar and orange juice over low heat, stirring until sugar dissolves. Increase heat to medium-high and bring to a boil without stirring. Boil for 6 minutes until syrup thickens. Remove from heat, stir in evaporated milk. Return to medium heat, cook for another minute, swirling pan. Let cool for 30 minutes.
  • Stir in vanilla and rum to the caramel until combined, then gently coat the bananas with the caramel. Serve the pie wedges topped with caramelized bananas.

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