MANILA, Philippines—Here’s a classic dessert you will never tire of. It’s the perfect sweet ending for those who love bananas, which are available here all year round.

You can make Banana Cream Pie even if you’re pressed for time. It’s quick and easy to make.

Unlike other fruit pies in which cooking success will depend largely on the variety of fruits used like apples or berries, this banana recipe is not that tricky. Baking time is much shorter and the procedure simpler.

The banana filling also has a wonderful vanilla flavor that gives off a nice, rich taste.

Sous chef Ira Jimenez of Tropezz Restaurant Bar (2/L, Greenbelt 3, Ayala Center, Makati City; tel. 7574484) demonstrates the easiest way to prepare this heavenly cream pie. Tropezz owners, good friends Jiji Fernandez and Isa Pascual, have just introduced this dessert to its diners.

“It’s actually a dessert in a hurry,” says Jimenez. “Yet, it’s a refreshing change when you are in the mood for something fruity, sweet and yummy.”

Ingredients
Pie Crust:
4 ½ c all purpose flour
2 tsp salt
2 tsp sugar
1½ bar butter, unsalted
½ c ice cold water
2 tsp red wine vinegar

TO MAKE the pie crust, combine flour, salt and sugar using an electric mixer. Add butter and mix until it resembles coarse crumbs. Combine water and vinegar together, then gradually add it to the flour mixture. Mix at medium speed just until dough forms. Shape dough into flat discs and chill for at least 30 minutes. Once chilled, roll the dough on a flat surface.

ROLL until shape of a tart pan is covered with one-inch excess.

PRESS dough onto the tart pan. Parbake for 30 minutes at 350°F. Set aside to cool then chill.

TO MAKE the filling, combine milk, salt and vanilla on a pan and cook until it boils. Turn off the heat and set aside. Using an electric mixer, whisk egg yolks and sugar until pale yellow. Then gradually add in cornstarch. Put half of the milk mixture to the egg yolks mixture and continue whisking until well-combined.

RETURN this mixture to remaining milk mixture on pan and continue cooking until it forms into a custard. Turn off heat and stir in butter. Fold in half of the bananas and mash with the custard.

POUR filling onto the pie crust, covering it completely. Chill for at least an hour. Before serving, arrange sliced bananas on top.

ADD whipped cream and drizzle with cinnamon powder.

Filling:
8 c fresh milk
¼ tsp salt
1 tsp vanilla extract
24 pcs egg yolks
2 2/3 c sugar
1 c cornstarch
6 tbsp cold butter, unsalted
6 pc ripe bananas, lacatan
Whipped cream

For suggestions, e-mail the author at vbaga@inquirer.com.ph