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| ●Pie Shells & Filling |
Photo #1
Photo #2
Photo #3
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Cut pie sheet into thirds. Using a fork, poke holes in the crust, then refrigerate for an hour. (Photo #1)
Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes, then allow to cool.
Custard filling: In a bowl, cream together egg yolks and 2/3 of the sugar until pale, then mix in cornstarch. (Photo #2)
Combine milk and 1/3 of the sugar in a saucepan. Heat until the mixture comes to a boil.
Stir in the hot milk to the egg yolk mixture.
Press through a sieve (#5) into the saucepan and place over low heat. Keep stirring until the mixture becomes creamy and glossy, them remove from the heat.
Mix in butter and finely chopped chocolate while the mixture is still hot. Add a few drops of vanilla essence and allow the mixture to cool. (Photo #3)
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| ●Finish |
Photo #1
Photo #2
Photo #3
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In a bowl, combine cream, sugar and 5 drops of vanilla essence and beat until stiff.
Slice each pie crust into two layers. (Photo #1)
Cut bananas into 5mm slices.
Spread the chocolate custard onto a pie crust and place the bananas on top. Then pipe whipped cream on top of the bananas and place another pie crust on top. (Photo #2)
Repeat #4 once. (Photo #3)
Pipe whipped cream on top and arrange banana slices on top of the cream.
Sprinkle with confectioners’ sugar and cocoa powder lightly.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
4 |
314kcal |
150 minutes |
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| frozen pie crust sheets |
2g |
| egg yolks |
60g |
| sugar |
50g |
| cornstarch |
10g |
| milk |
200g |
| butter |
20g |
| chocolate |
50g |
| vanilla essence |
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| banana |
2 |
| whipping cream |
100g |
| sugar |
8g |
| vanilla essence |
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| confectioners’ sugar |
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| cocoa powder |
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