Plun (Banana) Pie is a traditional Pitcairn Islands recipe for a classic tart of ripe bananas and coconut cream baked in a pastry shell. The full recipe is presented here and I hope you enjoy this classic Pitcairn Islands version of: Plun (Banana) Pie.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
The word 'plun' for banana originated on Pitcairn Island as an abbreviated form of plantain. The two main varieties of banana are the fruit or sweet banana and the plantain.
Ingredients:
For the Pastry:
240g plain Flour
2 tsp baking powder
4 tbsp oil
Pinch salt
cold water to mix
For the Filling:
very ripe bananas, sliced into rounds
100ml coconut cream (about the amount from 1 coconut)
Method:
Sift together the Flour, baking powder and salt into a mixing bowl, add the oil mixing until blended then add just enough cold water to bring everything together as a pliable dough. Cover the dough with clingfilm and set aside to rest in the refrigerator for 20 minutes.
After this time, roll the dough out and use to cover the base and sides of a pie dish.
Chop enough very ripe bananas to fill the pie shell. Sprinkle over about 1 tbsp brown sugar then drizzle coconut cream over the top.
Place in the centre of an oven pre-heated to 180C and bake for 30-40 minutes, until golden brown.
%20Pie)
Click on the image, above to submit to Pinterest.