Chocolate Banana Split Sundae Pie
I have always been a fan of chocolate banana split sundae. Vanilla ice-cream, banana, chocolate, cherries, nuts and strawberry, how could this not taste absolutely amazing?
The only thing is that ice-cream is not a great ‘comfort food’ in the colder months, so to mitigate this I decided to turn the banana split sundae into a pie.
I have kept the core flavors and added a few secondary complementing flavors into the mix to make the pies even tastier.
- 180g plain flour
- 20g cocoa powder
- 100g butter
- 50g sugar
- 45ml water
- 180g dark chocolate
- ¾ cup sugar
- 750ml milk
- ¼ cup corn flour
- 5 egg yolks
- 2 tsn vanilla extract
- 20g butter
- 150g thickened cream
- 20g icing sugar
- 2 chopped bananas
- 200g strawberries chopped
- 200g chopped pineapple
- 20g peanuts
- 4 glace cherries
- 30g cream
- 50g dark chocolate
- Pre-heat the oven to 220c degrees.
- Place all the pastry ingredients except the water into a food processor and blitz until the mix resembles fine breadcrumbs.
- Add 45g of water and process until the mix resembles dough and comes away at the sides of the bowl.
- Knead the dough for a minute then divide into 4 balls of 60g each.
- With a rolling pin roll the balls to disks and place into 4 medium sized tart cases, trim edges. Place the remaining pastry aside back in the fridge.
- Prick the pastry with a fork a few times in the center and place the tarts in the fridge for 30 minutes.
- Meanwhile make the filling by placing the chocolate, sugar, milk and corn flour in a saucepan on a medium heat and whisk with a hand whisk until the mix is thick.
- Lightly beat the 5 egg yolks and vanilla in a bowl and add in 1 cup of the chocolate custard mix, beat.
- Add the yolk mix into the chocolate custard mix and beat with a hand whisk for 2 minutes while the mix boils.
- Take off the heat and beat in the 20g butter.
- Place some baking paper on the top of the custard mix to stop a skin from forming and leave for 10 minutes to cool.
- Take the tart cases out of the fridge and place on a baking tray covering the tarts with foil, baking for 10 minutes.
- Remove the foil and bake for a further 5 minutes.
- Once the tart cases have cooled place the chocolate custard mix in each tart base.
- Turn the oven down to 160c degrees.
- Roll the remaining pastry into 3 equal balls then roll out into a disk shape.
- Top the remaining disks on top of the custard and trim excess.
- Poke the top a few times with a fork and place in the oven for 25 minutes.
- Remove tarts from the oven and leave to completely cool, then place in the fridge for 30 minutes.
- Meanwhile, with electric beats whisk the cream and icing sugar until peaks form.
- Place the cream into a piping bag with a star nozzle and pipe on top of each chilled pie evenly.
- Cut up the strawberries, banana and pineapple and place on top of the cream.
- Chop up the peanuts and sprinkle on top.
- To make the sauce place the chocolate and cream in the microwave for 1 minute, stirring every 20 seconds until a sauce is formed.
- Allow sauce to cool slightly and drizzle on top of the pies.
- Place a cherry in the center and into the fridge to fully set for 1 hour.
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