Banana and chocolate pie

A very easy and delicious pie...

Ingredients for 8 people

Shortcrust pastry

250 g all-purpose flour

100 g granulated sugar

140 g butter

30 g eggyolk

Banana batter

4 bananas

100 g granulated sugar

100 g sour cream 30% fat

1 vanilla bean

3 eggs

1 teaspoon rum (optional)

Dark-chocolate icing

75 g chocolate 48% cacao
75 g chocolate 67% cacao

170 g whipping cream

20 g butter

Method

Shortcrust pastry

- In a stand mixer with the flat mixing paddle, mix together butter, flour and sugar until the sablage is homogeneous and yellow (do it between your hands if you don’t have a stand mixer).

- Add the egg yolk and knead with your hands.

- Let the crust rest in the refrigerator for 2 hours in a plastic film.

- Preheat the oven to 350°F.

- Roll your crust out to a round, 3 mm thick.

- Put it in a pie mold, cover it with wax paper and ceramic beads to prevent the crust from swelling.

- Bake for 8 min.

Banana batter

- Blend together 2 bananas, the sour cream, the sugar, the eggs, the grated vanilla and the rum until homogeneous.

- Pour the batter over the precooked crust.

- Add 2 bananas, cut in slices.

- Bake for 30 min.

Dark-chocolate icing

- Put together the chocolate, the whipping cream and the butter in a pan.

- Let it melt over a low heat.

- Pour over the pie and put in the fridge.

- Eat it cold.