Banana Sour Cream Pie

Janine was this week’s hottest home baker, with an individual-pie-based offering. Her report follows.

Easy to make and rather delicious. Lovely creamy filling with lemon and sour cream to give it a gentle tangy taste. This was adapted from the Moosewood Cookbook. Adding extra lemon juice and bananas increases the intensity of the flavour.

Base
1 packet of arrowroot biscuits or similar
6 Tbs melted butter
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup finely chopped almonds (optional)

Blitz the biscuits in the food processor to a crumb. Combine all ingredients and mix well. Press firmly into a 9 inch pie dish, building up thick sides with a nice edge.

Filling
300 gm softened regular cream cheese (a 250 gm pottle is fine)
125 gm sour cream
1/2 cup packed brown sugar
2 Tbs fresh lemon or lime juice (4-6 Tbs lemon juice gives it an extra tang)
3/4 cup mashed ripe banana (2-3 ripe but not squishy bananas)
1/2 tsp vanilla essence

Add all the ingredients to the food processor. Beat together until well blended. Pour into crust. Chill 3-4 hours at least, overnight ideal. Garnish with chocolate flakes and strawberries before serving.

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Published in: on March 25, 2010 at 20:15  Leave a Comment  

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