It’s so annoying when you have 90% of the ingredients for a dessert. And I had 90% of the ingredients for a banoffee pie recently. So I had to rethink and created instead a Banana Chocolate Cream Pie. The title is loosely based on the American Creme Pie but that has a custardy layer and this is much simpler and quicker to make.
1 packet chocolate digestive biscuits (300g)
80g melted butter
1 pot double cream (about 300ml)
2 bars milk chocolate (300g)
Firstly you need to pulverise your biscuits in whichever way you prefer. I used a hand blender. Mix in the melted butter and blend well.
Press the sandy crumbs into your dish: I would recommend a spring-form tin because it’s easier to extract the finished result but I used a quiche dish. Just make sure you line the bottom. Refrigerate whilst you get on with the topping.
Melt the chocolate and leave to cool.
Meanwhile, slice your bananas and arrange on the biscuit base.
Whip the cream until stiff, then beat in the cooled chocolate.
Spread the chocolate cream over your pie.
Serve immediately. Or refrigerate for midnight snacks.