Project Description

Plantain Pie Filling

Have you tried plantain pie? When you search for plantain pie, what you find are mostly savory pies, pies made with plantain crusts but not a dessert pie or at least one made with sweet plantain filling. Get introduced to plantain pie/pie filling. This post is about the pie filling.

ABOUT THE RECIPE 

This recipe is delicious but not overly sweet. It combines the natural sweetness from plantains with the addition of brown and granulated sugar to give you a delightful taste experience.

Similar to making other fruit pie fillings like; apple or peach, you peel plantains, chop and simmer of course with addition of other choice ingredients. You can’t go wrong on this one, it accepts a variety of flavors. Go cinnamon and orange in winter and give it a burst of lemon in summer.

Full Recipe in Details

It’s best to use ripened plantains for this pie filling. Be careful not to use overly ripened plantain. Just when they are yellow is the perfect ripeness. Using overly ripened plantain will give you a mushy pie filling; you don’t want this unless you are going for a potato pie filling texture.

Both brown and granulated sugar are used to achieve the color I wanted. You may use only brown sugar or white depending on choice.

Why skip corn flour? Unlike apples or peaches, plantains are starchy and as such have natural thickening properties. Green (unripe plantains) contains more starch than yellow (ripened plantains). Your choice to use corn flour will be dependent on the final consistency you want. I have made this with and without, and both are great. 

STARTING GUIDE

  • Pie Filling: Plantain

  • Prep Time: 10 mins

  • Cooking Time: 40 mins

  • Total Time: 50 mins

INGREDIENTS

  • 1330g peeled and diced plantains ( about 7 plantains)

  • 90g plant based butter

  • 100g brown sugar

  • 120g granulated sugar

  • 1 tsp salt

  • 500mls water

  • 10g corn flour (optional)

GUIDE / INSTRUCTIONS

  • Add all to the pan and bring to a boil on medium to low heat.

  • Simmer gently until plantains cooks for about 40mins

  • If using corn flour, dissolve in 2 tablespoon water, add to the pan, mix and let simmer for another 3-4 minutes. 

NOTES

For storage: freeze for up to 6 months. Before use, allow to thaw at room temperature. Stir to bring together and use.

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