Technical Stages :

• Prepare a sweet dough. make it preferably the day before.
• Roll it out and line a slightly greased pie circle. Let sit in the fridge for 30 minutes minimum. Bake the shell blind in a warm oven (220°C or 428°F).
• Meanwhilem bring the water and sugar to a boil in a small pot. Add the rum and bananas cut 1 cm-thick (0,39 inch) slices. Simmer for 10 minutes.
• Prepare the pastry cream.
• When the shell is baked, let it cool a bit.
• Garnish the shell with pastry cream. Cover the whole surface with drained banana slices. Melt the blond icing in a bit of water, Whisk thoroughly to get a homogeneous mix. Spread the icing on the bananas with a brush.
• Put the pie in the fridge.
• Blend the pineapple with the sugar. Before serving, decorate the West Indian pie with pineapple coulis.