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Carmelized Banana Lime Pie or Tart

September 19, 2010

~ 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.

13 Comments leave one →
  1. September 21, 2010 5:48 pm

    Wow, this looks amazing! Thank you so much for sharing the link with me!

  2. gingerbreadcake permalink
    September 21, 2010 7:53 pm

    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. 🙂

  3. September 21, 2010 9:09 pm

    If it has lime in it, it has to be good. Hard to imagine lime and banana, but it looks fantastic. Thanks for sharing.

  4. September 21, 2010 9:39 pm

    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!

  5. September 22, 2010 12:53 am

    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.

  6. September 22, 2010 8:05 am

    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!

  7. September 22, 2010 8:18 am

    I really enjoy the combination of banana and lime. Great recipe you have here.

  8. September 22, 2010 6:06 pm

    OMG I am SO making this!!! Im praactically drooling just looking at the picture

  9. September 23, 2010 2:10 pm

    Wow, what a great creation! Love bananas and love limes even more! Thanks for sharing :o)

  10. September 26, 2010 3:46 pm

    I would never have put those two flavors together, but it sure looks good!

  11. Anna permalink
    September 23, 2012 3:40 pm

    1-14 ounce of milk? It’s like 30-415ml?

    • foododelmundo permalink
      September 23, 2012 6:13 pm

      I guess there are a few other ways I could of written it (too bad I mis-spelled condensed!):
      One 14 ounce can Sweetened Condensed Milk
      1 can Sweetened Condensed Milk (14 ounces)
      14 ounces Sweetened Condensed Milk
      Any way you say it – this recipe has been on my mind for a couple months now, and I think you’ve convinced me I need to make it now.

      • Anna permalink
        September 24, 2012 12:45 am

        I’m thinking ’bout it like, for half a year, but have no time to try it. And just needed to translate the recipe and convert cups to ml or gram.
        I really hope the result will be as great as this one above.
        Thank you for your answer.

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