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Chocolate Banana Cream Pie

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Banana (170)      Nuts (152)      Pie (73)      Pecans (10)      Pumpkin Seeds (6)     


I found a banana cream pie recipe from Hotel Chocolat a while ago, but its high rise brick shape pastry seemed a bit over the top to me, and looked difficult to eat. I decided to adapt that recipe to my own tastes, and came up with a divine delight. Based on the brands I used, each slice is about 209 calories.

Preparation Time: 1 hour 10 minutes
Cooking Time: 15 minutes
Makes: 8 servings

Ingredients
100g wholemeal flour
50g margarine
3 tsp light margarine
2 tbsp water
135g condensed milk
50g dark chocolate
120g Creme Fraiche
65g yoghurt
65g pecan nuts
15g pumpkin seeds
1 tsp rose water
1/3 tsp cinnamon
2 bananas

Method
Rub the ordinary margarine into the flour to create a breadcrumb-like consistency.

Add the water to form a dough, then wrap the pastry in cling film and put it in the fridge for ten minutes.

Pre-heat the oven to 200 ༠C/ 180 ༠C fan/375 ༠F/5 Gas.

Roll out the pastry dough, line in a flan dish and blind bake for fifteen minutes.

Boil the condensed milk in a saucepan until it caramelises.

Stir in the chocolate until it melts, then leave to cool
Whip the Creme Fraiche and yoghurt together, then beat in the condensed chocolate milk mixture.

Slice the bananas and fry in light margarine.

Pour the cream mixture into the pastry case, then place the banana slices on top.

Mix the pecans, pumpkin seeds, cinnamon, and rose water together, then sprinkle over the top.



Categories
#Banana
#Pie
#Pecans
#Nuts
#Pumpkin Seeds
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