Carmelized Banana Lime Pie or Tart
~ Mary ~
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We’ve never had an issue with excess bananas. Until Foodo came along and things like Banana Oat Muffins, Banana, Buckwheat, Blueberry Pancakes and Molly’s Banana Bread started appearing; and I had to stash bananas to ripen for these recipes..
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Now all of the sudden, we have excess bananas it seems like EVERY week. I believe John’s conspired to get additional banana goodness through all these treats! I don’t even like bananas, but I think my tastebuds may be changing.
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This recipe is a dangerous addition to our banana repertoire because it is wondrous in its wonderfulness! You can make it into a pie or tart – it has the consistancy of a tart crust, but I rolled it out and sort of pieced it together into a pie shell because the only tart pan I have is humungous. Regardless of how you make it, this crust is packed with phenomenal flavor!
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The two part filling is simple and gives you a powerful flavor punch that, truly, transports you. In fact, it’s so good it could stand on its own, and I just might make it as a pudding type of dessert next time my bananas overfloweth.
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Carmelized Banana Lime Pie or Tart
another stunner from License to Grill
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Make the crust by combining and mixing with your hands:
1/2 Cup Butter softened, very soft!
3 Tbsp Sugar
Pinch of Salt
1 1/4 Cups Flour
1 tsp Vanilla
1/2 Cup Sweet Shredded TOASTED Coconut
2-4 Tbsp Ice Water
Turn the dough out on a well floured surface and roll out to 2″ larger than the pan you decide to use. Carefully transfer to a 9″ tart or 8″ pie pan and press/piece the dough into place.
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Prick the dough, with a fork, all over and place in fridge for 30 minutes.
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Bake the chilled crust at 450º for 10-15 minutes. Just until golden. Remove from oven and set aside.
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To make the filling combine in a saucepan over low heat:
1/4 Cup Sugar
1/4 Cup Butter
Stir constantly until mixture turns light brown, about 8-10 minutes.
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Then add:
2 Tbsp Water
Stir well,
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then pour it over
4-6 Bananas – sliced
Toss to combine then pour into cooled pie shell.
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Place in fridge for another 30 minutes.
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In a medium mixing bowl whisk to combine:
3 Large Egg Yolks
1-14ounce Can Sweetened Condenced Milk
1/2 Cup Fresh Squeezed Lime Juice
Pour mixture over bananas, making sure they are all covered.
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Bake at 350º until custard is set. About 15-20 minutes.
Cool before serving.
Wow, this looks amazing! Thank you so much for sharing the link with me!
I SO wish I could eat bananas (I’m allergic!). Your tart looks incredible and I love how you carmelized the bananas. What a great recipe, thanks for sharing.
If it has lime in it, it has to be good. Hard to imagine lime and banana, but it looks fantastic. Thanks for sharing.
This looks delicious! I love banana recipes, but sometimes agree, it’s tough for bananas to get ripe in my house! They always find their way into our lunches. This recipe is a great one to have on hand though when they do sneak up on me. I love the addition of lime!
Nice – where I live we have fantastic bananas nearly all year round, so it’s always great to find a new recipe for them. And I love the lime ‘twist’. Thanks.
How cute those little pie/tarts are! These look so good! I love banana anything so I have no doubt that I would just adore this!
I really enjoy the combination of banana and lime. Great recipe you have here.
OMG I am SO making this!!! Im praactically drooling just looking at the picture
Wow, what a great creation! Love bananas and love limes even more! Thanks for sharing
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I would never have put those two flavors together, but it sure looks good!