Mocha Banana Cream Pie
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Serves 8
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Prep 40 minutes + 2 hours to chill
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Cook 30 minutes
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Cost $1 a serve
Ingredient
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2 sheets frozen sweet shortcrust pastry, thawed
·
¼ cup cornflour
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1⅓ cups caster sugar
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2 tablespoons cocoa powder
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1 tablespoon instant coffee granules
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3 cups milk
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200g dark eating chocolate
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1 large ripe banana, thinly sliced
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¾ cup thickened cream, whipped
Recipe
1. Preheat oven to
200°C/180°C fan-forced. Roll 1 sheet of pastry out on a lightly floured surface
until large enough to line a 20cm (base measurement) pie dish; trim excess.
Using a 5.5cm leaf-shaped cookie cutter, cut 20 leaves from remaining sheet of
pastry. Arrange the pastry leaves, in a decorative pattern, around edge of dish.
2. Line pastry with
baking paper. Cover base with dried beans, rice or pie weights. Bake for 12
minutes. Remove weights and paper. Bake for a further 15 minutes or until
golden.
3. Meanwhile,
combine cornflour, sugar, cocoa and coffee in a medium saucepan. Gradually
whisk in milk until combined and smooth. Bring to the boil, whisking, over
moderately high heat. Cook for 1 minute or until mixture thickens. Remove from
heat. Break 150g of the chocolate into pieces. Add to custard. Stir until
melted and smooth. Pour warm custard into prepared pastry shell. Cover the
surface of custard with baking paper. Chill for 2 hours.
4. Top custard with
banana and whipped cream. Using a peeler, shave remaining chocolate into curls
over top of pie. Serve.
Mocha Banana Cream
Pie
