Mango Custard Banoffee Biscuit Pie

Mango Custard Banoffee Biscuit Pie

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Enjoy this interesting recipe that combines three different types of dessert into one pie. The first two layers are English desserts that are primarily made of biscuits or cookies with butter. The top layer is an Asian mango custard.

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Chicago, IL

Time needed

1 hour, 30 min preparation + 10 min cooking

Serving Size / Yield

10-12 servings

Ingredients

  • Banoffee Layer:
  • 1 pkg Butternut Snap Cookies
  • ½ C Butter, melted
  • Biscuit Layer:
  • ½ C Butter, melted
  • 1 ¼ C Digestive Biscuits, crushed
  • Mango Custard:
  • 2 ripe Mangoes, peeled & seed removed
  • 1 C Coconut Milk
  • 2 ½ tbs Cornstarch
  • 2-3 tbs Granulated Sugar
  • 3 Egg Yolks
  • Whipped Cream, for garnish

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Directions

Begin this recipe by processing your butternut snap cookies in your food processor until crumbled. Transfer the cookies into a large bowl along with the melted butter. Stir well until the crumbs are coated in the butter. Press the crumbs into a deep eight inch springform pan. Cover and refrigerate for about 30 minutes before using.

Next, make your biscuit layer. Set the biscuit crumbs into a large bowl along with the melted butter. Stir well to combine until the crumbs are coated in the butter. Retrieve your banoffee layer from the refrigerator and press the biscuit mixture evenly on top. Return to the refrigerator until ready to use.

Continue by making your mango custard. Roughly chop your mango into cubes and then transfer them to your food processor. Add your sugar and process the mixture for about 20 seconds or until smooth.

Pour about ¼ of the coconut milk into a small bowl. Add your cornstarch and beat until completely dissolved. Pour this mixture along with your egg yolks into your food processor with your mango puree. Process until well blended.

Pour the remaining amount of coconut milk into a small saucepan over medium heat. Allow the milk to come to a simmer and then pour it into your food processor with the other ingredients. Process for about 10 seconds or until well combined. Return the mixture to the small saucepan over medium-high heat. Cook for the next 10 minutes while stirring constantly.

Allow the custard to cool before spreading in an even layer onto your pie. Refrigerate until set. Garnish with whipped cream and serve.


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