Recipe for mini coconut caramel lemon banana pie

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  1. Beat the softened butter at room temperature with an electric beater Beat until white, add powdered sugar in two batches, mix well, add egg liquid and mix well, sift in low-gluten flour, mix coconut into a ball, wrap in plastic wrap and refrigerate for 20 minutes

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  2.Cut the banana into small pieces

• 3. Mix water + sugar over low heat until the sugar turns brown, turn off the heat, add banana pieces and lemon juice, mix well, let cool and set aside
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  4. Whipping cream + milk + condensed milk + sugar + egg liquid, stir well and set aside

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  5. Take out the refrigerated dough, roll it into a 3mm thick dough sheet, and cut it into discs with a garden cutting die

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  6. Grease the inner wall of the egg tart mold with butter



7.Put the round dough piece into the mold, flatten it, fork it a few times with a fork, and put it in the middle and lower layers of the oven, up and down.Bake at 180 degrees for 15-20 minutes until the surface is brown

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  8.Add focus Mix the liquid of sugar banana + light cream egg, and bake it in the oven at 170 degrees for 15-20 minutes until the liquid solidifies.If the color is too deep during this period, you can cover it with tin foil

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  9.The mini pie is ready with a crispy crust and sweet and sour fillings.It tastes best when eaten hot p>

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  10.Finished product picture

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  11.Finished product picture