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.

Ingredients:

Pastry:

180g plain flour
20g cocoa powder
100g butter
50g sugar
45ml water

Filling:

180g dark chocolate
¾ cup sugar
750ml milk
¼ cup corn flour
5 egg yolks
2 tsn vanilla extract
20g butter

Topping:

150g thickened cream
20g icing sugar

Extra:

2 chopped bananas
200g strawberries chopped
200g chopped pineapple
20g peanuts
4 glace cherries

Chocolate Sauce:

30g cream
50g dark chocolate

Method:

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.