A luxurious pie that is easy to make to impress at a dinner party!
If you are using pre-made pastry, go straight to step 3.
This was made in a 13 x 8" rectangular tin, but for suggestions on how to adapt for a round tin for 'proper' pie slices, see my blog post entry:
- 3 tbsp Bailey's
- 600g cream cheese
- 300ml double cream, whipped
- 100g dark chocolate + extra shavings to decorate.
- 75g icing sugar
- 1 banana, chopped into 15 slices.
- 250g plain flour, sifted
- 100g cold butter, diced
- 2 tsp sugar
- Some ice cold water
- 375g sweet shortcrust pastry
- Mix the flour and sugar into a large mixing bowl. Rub in the butter to a breadcrumb mixture.
- Gradually add a tablespoon of water to knead the mixture into a dough.Wrap and chill for 30 minutes.
- Roll out the pastry into a large rectangle to line the bottom of your tin, including the sides. Prick and freeze until hard (about half an hour).
- Bake at 180 degrees C for 15 minutes until just brown.
- Meanwhile, whisk the cream cheese with the sugar and Bailey's in a large bowl. Fold in the whipped cream.
- Gently melt the chocolate and swirl into the mixture. Take care not to overdo it, so that you can retain the swirls.
- Pour the mixture over the pastry, and arrange the banana slices evenly on top. Scatter over extra chocolate shavings and chill for at least 4 hours.
- Remove from the fridge about half an hour before cutting into 15 squares.
|Amount Per Serving||%DV|
|Serving Size 102g|
|Recipe makes 15 servings|
|Calories from Fat 225||65%|
|Total Fat 25.5g||32%|
|Saturated Fat 14.91g||60%|
|Trans Fat 0.01g|
|Total Carbs 25.04g||7%|
|Dietary Fiber 1.1g||4%|