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Banana Cream Pie

A recipe from the Good Food collection.

Ingredients

Banana Cream Pie
Banana Cream Pie
375 g (13 oz) shortcrust pastry
80 g (2¾ oz/½ cup) dark chocolate chips
4 egg yolks, at room temperature
115 g (4 oz/½ cup) caster (superfine) sugar
½ teaspoon vanilla extract
2 tablespoons custard powder
500 ml (17 fl oz/2 cups) milk
40 g (1½ oz) unsalted butter, softened
1 teaspoon brandy or rum
3 large ripe bananas, cut into 3–4 mm (¼ inch) slices
sliced banana, extra, to decorate
1 tablespoon grated dark chocolate, to decorate 

Method

Roll out the pastry between two sheets of baking paper to line the base of a 23 × 18 × 3 cm (9 × 7 × 1¼ inch) baking dish. Remove the top sheet of paper and invert the pastry into the tin. Trim the excess and refrigerate for 20 minutes.

Preheat the oven to 190°C (375°F/Gas 5). Line the pastry with crumpled baking paper and cover with baking beads or rice. Bake for 10 minutes, remove the paper and beads, then bake for a further 10 minutes, or until the pastry is dry and coked through. While still hot, cover with the chocolate chips. Leave for 5 minutes to soften, then spread the melted chocolate over the base.

Beat the egg yolks, sugar, vanilla and custard powder with electric beaters for 2–3 minutes, or until thick. Bring the milk to the boil in a saucepan over medium heat,? remove from the heat and gradually pour into the egg mixture, stirring well. Return the custard filling to the saucepan and bring to the boil, stirring well for 2 minutes, or until thick. Remove from the heat, stir in the butter and brandy, stirring until the butter has melted, then leave to cool. Arrange the banana slices over the chocolate, then pour over the custard. Decorate with the extra banana and grated chocolate.

Main ingredient:
Banana, Pastry
Cuisine:
Mediterranean
Course:
Dessert

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