Chocolate and Banana Mud Pie
Cooking time: 25 mins
Preparation time: 20 mins plus chilling
Serves: 12
Vegetarian: Yes
Ingredients:
- 220g Dulce de Leche
- 115g 70% cocoa solids plain chocolate
- 1 (375g) pack ready rolled shortcrust pastry
- 50g butter
- 2 eggs
- 50g dark muscovado sugar
- 2 bananas, sliced
- 150ml double cream
How to cook it:
- Preheat the oven to 190c/Fan 170C/Gas Mark 5. Use the pastry to line a 20cm/8in deep, fluted flan tin, line with baking paper and beans and bake blind for 15mins; remove the paper and beans and bake for 5 mins until base is dry
- Melt 100g of the chocolate in the microwave or by placing it over a pan of hot water. Stir in the butter until smooth. Place the eggs and sugar in a large bowl, placed over a pan of simmering water. Use an electric whisk to whisk the mixture until it is thick enough to leave a ribbon trail when the beaters are lifted
- Stir the chocolate into the egg mixture, then pour into the pastry case. Bake for 10 mins or until just set. Cool, then chill for at least 2 hours
- To complete, spread the dulce de leche on top of the chocolate base. Slice the bananas over the top. Whip the cream until it forms soft peaks and spread over the bananas. Melt the remaining chocolate and drizzle over the pie. Slice and serve