Banana and Pecan Pie with Cranberry and Orange Coulis

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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.


For the Coulis

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


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