Banana chocolate pie



Pastel de plátano y chocolatePastel de plátano y chocolate


{Banana chocolate pie}

Preparation time: 20 min

Cooking time: 30 min

Yield: 1 20-23 cm pie

Ingredients

    Pie dough decoration (pâte a cigarette from Amouses Bouche):

  • 1 egg white
  • 20 g unsweetened cocoa powder
  • 20 g flour
  • 30 g confectioners’ sugar
  • 30 g butter, room temperature
  • Cake stencil. I have used this one
  • Pie dough:

  • 400 g flour
  • 200 g butter, cut into cubes, and very cold
  • pinch of salt
  • 80-100 ml water, very cold
  • Filling:

  • 2 or 3 ripe bananas
  • handful of chocolate chips
  • handful of hazelnuts

Directions

  1. Start preparing the decorative paste for the pie dough, in case you intend to use it. Mix all ingredients together, and set aside.
  2. Peel and slice bananas, and set aside
  3. Now, prepare your pie crust. Combine the flour and salt in a large bowl. Using your finger tips, cut the butter into the dry ingredients until it is in pea-size pieces. Pour in 80 ml cold water and mix just until the dough comes together. (Add the last 20 ml of ice water if the dough is too dry). Divide the dough in two, shape each portion into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes
  4. Remove one crust disk from the refrigerator. Roll out with a rolling pin on a lightly floured surface to a circle; about 0,5 cm thick. As you roll out the dough,
    check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down. Distribute bananas evenly on the pie dough. Then add chocolate chips, and toasted hazelnuts. Brush dough edges with water.
  5. Roll out second disk of dough, as before. Place your stencil firmly on the dough, pour 1 tbs chocolate paste over the stencil and using an offset palette knife, distribute chocolate paste over stencil very thinly, but making sure all gaps are well covered. Finally, lightly scrape the excess chocolate paste off the stencil, and carefully remove the stencil from your pie crust.
  6. Gently place the decorated pie crust onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen scissors and flute edges using your forefingers (or press with a fork). Place in the freezer for 15 minutes, whilst preheating oven to 350 ºF.
  7. Make two small holes on the pie top so that the steam can escape whilst cooking, and bake for 25-30 minutes. Serve warm or cold with a scoop of vanilla icecream, or whipped cream

NOTES:

  • To prepare my pie crust and get a real flacky result, I found these articles very interesting: Cocina para urbanitas (in Spanish), Smitten Kitchen (in English).
  • If you do not have a stencil, and still want to decorate your pie crust, you might use a piping bag, as I did to decorate this arctic roll
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here

Autora : Sandeea Cocina


Is someone out there?

Talk now or forever hold your peace

Your email address will not be published. Required fields are marked *