women

Mocha Banana Cream Pie

·         Serves 8

·         Prep 40 minutes + 2 hours to chill

·         Cook 30 minutes

·         Cost $1 a serve

Ingredient

·         2 sheets frozen sweet shortcrust pastry, thawed

·         ¼ cup cornflour

·         1⅓ cups caster sugar

·         2 tablespoons cocoa powder

·         1 tablespoon instant coffee granules

·         3 cups milk

·         200g dark eating chocolate

·         1 large ripe banana, thinly sliced

·         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

Mocha Banana Cream Pie

 

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