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.
Servings Prep Time
8slices 40minutes
Cook Time Passive Time
0minutes 6hours
Servings Prep Time
8slices 40minutes
Cook Time Passive Time
0minutes 6hours
Ingredients
  • 1pack unfilled sponge cakes3 square cakes
  • 6 large bananas
  • 250ml jam
  • 1litre milk
  • 300g sugar
  • 1packet vanilla sugar
  • 5tbsp corn starch
  • 5tbsp flour
  • 250g buttersoftened
  • 200ml cream 35% fat
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.
MasterClass 18cm Non-Stick Spring Form Baking Pan
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