Passion Fruit Banana Pie

We are well into our busy season at the restaurant. Breakfast buffets, all-day conferences, 3 course plated dinners, and when all that is said and done- we clean. We’ve had a lot of changes over the last few weeks regarding staffing and I always feel a little re-energized when we get some new faces in the kitchen. You work so closely with these people over-time and sooner then later they start to feel like family. I’m sure everyone can relate to some of their co-workers in the same sense!

Anyone sick of pumpkin yet? I’m not either. But just in case you’re looking for a pumpkin alternative to bring to your Thanksgiving dinner, I’ve got you covered. Passion fruit and banana. Two flavors that were meant to go together. The tartness of the passionfruit is a perfect contrast to the sweeter banana. Topped with a little bit of whipped cream and you’ll keep going in for another bite. This pie can be made, and enjoyed in just 2 hours or can be made days ahead! I recommend using a springform pan, just because it’s that much easier to serve, but can be easily done in a pie tin as well.

Stay tuned for more pie recipes to come!

 

Butter, melted 5.5 oz.

Graham crumbs 10 oz.

 

Sweetened Condensed Milk 3 cups (2 cans)

Sour Cream 4 oz.

Passionfruit juice 6.5 oz.

Lime zest 1 lime

Cream 16 oz.

Sugar 4 oz.

Vanilla 1 tsp

 

Directions:

Preheat oven to 350 degrees F. Mix melted butter and graham crumbs together and form into a greased springform pan.

Bake for 10 minutes.

Whisk together passionfruit juice, sour cream, sweetened condensed milk, and lime zest until smooth. Pour into baked crust and bake for another 8 minutes. Cool for 1 hour.

Slice bananas and arrange around the top layer of the pie.

Whip cream, sugar and vanilla until you reach stiff peaks. Pipe or spoon onto the banana layer.

Slice and enjoy!