Banana pie

Ingredients

Filling

• 4 ripe bananas
• ½ spoon of ground cinnamon
• 1 lemon
• 4 egg yolks
• 1 cup sugar
• 2 cups milk
• ½ spoon vanilla essence
• ½ cup corn flour

Pastry

• 225 g flour
• 50 g butter
• 50 g lard
• 2 tablespoons of butter

Preparation Sift the flour into a bowl, add the butter and the lard in small pieces. Using your hands, mix the ingredients until a crumbly stage. Add the water and knead until it becomes soft dough. Cover and let it rest in the fridge for 30 to 40 minutes.

For the filling: In a saucepan beat the yolks, add the sugar, the milk and the corn flour and bring it to the boil at very low heat while constantly stirring until it thickens. Take the saucepan off the heat.

On a table top put some flour and roll out the dough until thin; put the dough into a pie baking dish (previously buttered), making sure to trim the edges. Pour in the filling, just enough to cover ¾ of the pie dish.

Peel and cut the bananas in small circles, cover them with some lemon juice and the cinnamon. Put each banana circle nicely over the sauce covering the entire dish. Add some more filling to cover the bananas.

Bake for 30 minutes in a 180C oven. Serve warm.