Chocolate cookie crust banana cream pie

  • For the crust
  • 180g coarse chocolate cookie crumbs, plus 22g for topping
  • 45g dark brown sugar
  • 85 g unsalted butter, melted
  • For the filling
  • 700ml whole milk
  • 4 large egg yolks
  • 1 tsp vanilla essence
  • 100g sugar
  • 60g cornstarch
  • 1/4 tsp salt
  • 4 ripe bananas (about 680g total), peeled, halved lengthwise, and sliced 6-mm thick
  • For the topping
  • 350ml double cream, whipped to soft peaks
  • 2 tbsps sugar
  • A few drops vanilla essence
1) Make the crust: Preheat oven to 180C/gas 4.

2) Melt butter and sugar together in a saucepan over medium heat. Gradually add cookie crumbs and stir to combine well. Press crumb mixture onto the bottom and up the sides of a 23-cm pie dish. Bake crust 10 to 12 minutes. Cool completely.

For the filling:
1) Heat the milk over medium heat until warmed, but not boiling.

2) Beat the yolks in a large bowl. Slowly whisk the warm milk into the yolks and add the vanilla.

3) Whisk sugar, cornflour and salt together in heavy based saucepan. Over medium heat, gradually whisk in the egg, milk, and vanilla mixture to the dry ingredients until custard thickens and you can see the tracks from the whisk in the bottom of the pan, about 6 minutes. Remove from heat.

4) Transfer custard to large bowl and fold in bananas; cover bowl with plastic wrap and cool custard completely in refrigerator, about 1 1/2 hours.

5) When custard has chilled, make topping by whipping cream with sugar and vanilla in a mixer at high speed until soft peaks form.

6) Fold in most of the remaining chocolate cookie crumbs, reserving a few for decoration.

7) Stir custard to loosen, if necessary. Spread over bottom of prepared crust. Top with whipped cream mixture. Refrigerate until ready to serve. Scatter remaining chocolate crumbs over top just before serving.

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