Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chocolate banana cream pie. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chocolate Banana Cream Pie is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chocolate Banana Cream Pie is something which I’ve loved my whole life.
A creamy layered pie; the layers include chocolate, bananas, and vanilla pudding with coconut. Chocolate Banana Cream Pie. this link is to an external site that may or may not meet accessibility guidelines. Top with remaining prepared instant chocolate pudding and remaining bananas.
To begin with this particular recipe, we have to prepare a few components. You can have chocolate banana cream pie using 16 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Banana Cream Pie:
- Take For the base:
- Make ready 150 g gluten free plain flour
- Make ready 75 g dairy free spread
- Make ready 3 tbsps water
- Prepare 1 tbsp caster sugar
- Take For the filling:
- Make ready 175 ml dairy free milk
- Prepare 50 g caster sugar
- Get 2 egg yolks
- Prepare 15 g cornflour
- Get 1 small banana sliced
- Prepare For the chocolate ganache:
- Make ready 100 g dairy free dark chocolate
- Get 100 ml dairy free milk
- Take 10 g caster sugar
- Prepare 10 g dairy free spread
Hard as I tried, I couldn't get the thought of its creamy. Not sure if you're in the mood for banana cream pie or chocolate chip cookie? Why not a little of both? Two great pies, combined in one.
Steps to make Chocolate Banana Cream Pie:
- Grease a 6” flan tin or 6 individual flan cases - Preheat the oven to 180 oC - Place the caster sugar and flour in a bowl - Rub the dairy free into the flour mix and stir in the water - Press into the bottom of the tin and up around the edges - Bake in the oven for 15 minutes or 10 minutes if making individual pies - Set aside to cool
- Make the banana cream by placing the milk in a small saucepan and bring to the boil - Beat together the egg yolks, caster sugar and cornflour in a jug - Pour the boiled milk into the jug whisking continuously - Return to the saucepan and bring to the boil whisking continuously until thickened - Set aside to cool before using
- Make the chocolate ganache by placing the dairy free cream and caster sugar into a small pan - Bring to the boil and then remove from the heat - Stir in the chocolate and dairy free spread - Set aside to cool - Assemble the pie by placing the sliced banana in the base of the biscuit case, top with the cream and then the ganache - Chill in the fridge for a couple of hours before serving
I love both coconut and banana cream pies. If you have ever made either, you know that the recipes are pretty much interchangeable—swap banana for coconut or vice versa. Traditionally banana cream pie has either a flaky buttery crust or a graham cracker crust. You guys know I'm all about switching it up, so I decided to go with a chocolate peanut crust. The pie starts with a simple chocolate cookie crumb crust, which then that gets filled with the BEST vanilla pudding.
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