Serves: 6 – 8
Prep: 30 mins + 4 hours chilling
Cooking time: 10 minutes
- 3 egg yolks
- ¾ cup caster sugar
- 1 tsp vanilla bean paste
- ¼ cup custard powder
- 2 tbs cornflour
- 2 cups full cream milk
- 200g dark chocolate
- 250g packet butternut snap biscuits
- 100g butter, melted
- 200ml thickened cream, whipped
- 5 bananas, thickly sliced (Lady Finger or Cavendish)
1. Whisk egg yolks, caster sugar and vanilla together in a bowl until creamy. Add custard powder and cornflour, mix well. Add 2 tablespoons milk, whisk until smooth, then pour in the remaining milk while whisking. Transfer to a saucepan. Cook, stirring with a wooden spoon constantly, over medium heat for 6 minutes, or until custard comes to the boil and becomes very thick. Remove from the heat.
2. Finely chop 150g of the chocolate and stir into the custard, mix until smooth. Pour into a large heatproof bowl. Cover surface with plastic wrap. Refrigerate until cold.
3. Process the biscuits to fine crumbs. Add butter and process until well combined. Spoon into a 3cm deep; 24cm (base) tart pan with removable base. Press the biscuit mixture over the side and base. Refrigerate 30 minutes.
4. Beat custard with hand beaters until smooth. Spoon into pastry case. Smooth the top. Top with cream. Refrigerate 1-3 hours until firm.
5. Just before serving, slice the bananas and arrange over the cream. Grate the remaining chocolate and sprinkle over the pie. Serve.
- For a chocolate biscuit base, replace the butternut snap cookies with chocolate ripple cookies.
- You can make the custard up to 3 days before making the pie. Store in a glass or ceramic (not plastic) airtight container with wrap pressed onto the surface.
Recipe courtesy of Australian Bananas
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