Prepare Ahead

The pastry case can be baked a day in advance and tightly wrapped in kitchen foil.

Instructions

1. 1

   Preheat the oven to 200°C (400°F/Gas 6). Roll out the pastry on a lightly floured surface to a 30cm (12in) circle, use to line the pie plate and trim off the excess. Prick the base all over with a fork.

   
   

2. 2

   Line the pastry with greaseproof paper, fill with baking beans, and place the plate on a baking tray. Bake for 15 minutes, or until the pastry looks pale golden. Lift off the paper and beans and prick the base again. Return to the oven and bake for a further 5–10 minutes, or until the pastry is golden and dry. Transfer the pie plate to a wire rack and leave to cool completely.

   
   

3. 3

   Meanwhile, beat the egg yolks, sugar, cornflour, and salt until the sugar dissolves and the mixture is pale yellow. Beat in the milk and vanilla. Transfer the mixture to a saucepan over a medium-high heat and bring to just below the boil, stirring until a smooth, thick custard forms. Reduce the heat and stir for 2 minutes. Strain through a fine sieve into a bowl and leave to cool.

   
   

4. 4

   Thinly slice the bananas and toss with the lemon juice. Spread them out in the pie case, then top with the custard. Cover the pie with cling film and chill for at least 2 hours.

   
   

5. 5

   Beat the cream until soft peaks form, then sift over the icing sugar, and continue beating until stiff. Spoon over the custard just before serving.