Banana and Pecan Pie with Cranberry and Orange Coulis

Name: Banana and Pecan Pie with Cranberry and Orange Coulis
Yield: Serves 6-8
Ingredients: Finely grated rind and juice of 1 lemon; Milk and caster sugar for glazing; 1 large egg (size 1), beaten lightly; 3—4 firm bananas (depending on size); 300 ml (½ pint) fresh orange juice; 4 tablespoons lemon juice; 75 g (3 oz) light brown sugar; 250 g (8 oz) cream cheese; 175 g (6 oz) fresh cranberries; 250 g (8 oz) packet puff pastry, thawed if frozen; 125 g (4 oz) granulated sugar; 75 g (3 oz) shelled pecan nuts, halved

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

This easily made winter pudding is one of those which provoke ecstatic noises while being eaten. The chilled cranberry and orange coulis cuts perfectly into the warm richness of the pie. For convenience make the pie in advance and keep it in the refrigerator, then glaze and bake it shortly before your meal.

Ingredients

For the Coulis

175 g (6 oz) fresh cranberries
300 ml (½

Dessert
Winter
Pie
Vegetarian

Method

Make the cranberry and orange coulis first. Put the cranberries in a saucepan with the orange and lemon juices and bring to the boil, then cover and simmer gently for 10—12 minutes until the cranberries are popped and mushy.

Add the granulated sugar and stir until dissolved. Whizz the mixture in a food processor until it is as smooth as possible – for perfect smoothness rub the purée th