Sweet bananas, Caramilk, softly whipped cream and crisp pastry, there is so much to love about this decadent cream pie. You can make this pie up to a day ahead and top it with the cream, bananas, sauce and cinnamon sugar just before serving.
Ingredients
- 2 sheets frozen shortcrust pastry, partially thawed
- 1 banana, thickly sliced diagonally, plus extra to serve
- 400g (1½ cups) double thick vanilla custard
- 315g block Caramilk chocolate, chopped, plus 100g extra chopped
- 600ml tub thickened cream
- Cinnamon sugar, to serve
Method
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Step 1Preheat oven to 200C/180C fan-forced. Grease a 19cm (1.5 litre capacity) pie dish.
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Step 2Stack pastry sheets on top of each other. Place pastry between two sheets of baking paper and roll out until large enough to line base and side of pie dish. Line dish with pastry, trimming excess. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice and bake for a further 10 minutes or until golden. Cool completely.
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Step 3Place custard in a medium saucepan over medium heat. Cook, stirring, until hot. Add Caramilk and stir until smooth.
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Step 4Place banana in pie shell and pour custard mixture over banana. Stand at room temperature for 20 minutes, then place in fridge for 4 hours or until set.
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Step 5Meanwhile, place 100ml cream and extra Caramilk in a microwave-safe bowl. Microwave on high for 1 minute, stirring halfway through, until melted and smooth. Stand at room temperature until required.
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Step 6Use an electric mixer to beat remaining cream to soft peaks. Top custard mixture with whipped cream, extra banana, Caramilk sauce and cinnamon sugar. Serve.
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