No-Bake Banana Custard Sponge Pie

MasterClass 18cm Non-Stick Spring Form Baking Pan
Simple Microwave Mocha Cake
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No-Bake Banana Custard Sponge Pie
A clever use of ready-made sponge slices, home made custard and bananas to make a yummy pie that doesn't need any baking.
No-Bake Banana Custard Sponge Pie
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 0 minutes
Passive Time 6 hours
Servings
slices
Ingredients
  • 1 pack unfilled sponge cakes 3 square cakes
  • 6 large bananas
  • 250 ml jam
  • 1 litre milk
  • 300 g sugar
  • 1 packet vanilla sugar
  • 5 tbsp corn starch
  • 5 tbsp flour
  • 250 g butter softened
  • 200 ml cream 35% fat
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 0 minutes
Passive Time 6 hours
Servings
slices
Ingredients
  • 1 pack unfilled sponge cakes 3 square cakes
  • 6 large bananas
  • 250 ml jam
  • 1 litre milk
  • 300 g sugar
  • 1 packet vanilla sugar
  • 5 tbsp corn starch
  • 5 tbsp flour
  • 250 g butter softened
  • 200 ml cream 35% fat
No-Bake Banana Custard Sponge Pie
Instructions
  1. First make the custard: mix the milk, sugar and vanilla sugar, corn starch starch and flour.
  2. Put the milk mixture on a low heat and begin to heat, stirring constantly. The mixture will thicken as it warms. To avoid it getting too hot, take it on and off the heat occasionally so it doesn't boil. It should thicken to a consistency of thick semolina.
  3. Turn off the heat and continue to stir for another three minutes. Leave it to cool, stirring occasionally, so there doesn't form a film on the surface.
  4. When the custard has cooled, beat the softened butter and begin to slowly add the custard, until you get a smooth cream.
  5. In a spring form tin, use 2 of the sponge cake slices to line the base and walls of the tin. (Cut a circle shape for the base and a few strips to line the sides.)
  6. Spread jam on the sponge cake base and sides.
  7. Then spread a thin layer of the custard (thickness 1 cm). The lay out the bananas across the cake and cover them with custard mix.
  8. With the third sponge cake slice, spread a layer of jam then place it, jam side down, on top of the custard to create a 'lid' for the pie.
  9. Spread the remainder of the cream custard across the top of the pie and sprinkle any crumbs of sponge cake left after cutting the rounds and strips.
  10. Chill for 6 hours in the fridge, preferably over night.
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