Vintage Hotel’s Banana Fudge Cream Pie

Banana Fudge Cream Pie 

Serves 8 – 12 people

Ingredients for Phyllo Tart Shell: 

5 Sheets phyllo dough (keep covered with a barely damp towel when not in use)
2 tbsp Unsalted butter, melted
2 tbsp Vegetable oil

Method for the Phyllo Tart Shell:

1. Lay one sheet of phyllo dough on your workspace. Combine the oil and melted butter.
2. With a pastry brush, (or with a spoon if you don’t have one) spread a thin layer of the butter mixture over the first layer of phyllo. Carefully lay the next layer of phyllo over the butter mixture. Repeat this until all 5 sheets of phyllo have been used.
3. Fit into a pie tin, flan ring, or shallow cake tin. Trim any rough edges hanging over.
4. Cut a circular piece of parchment to fit in the center of the phyllo dough, and place pie weights or approximately half a cup to one cup of dried beans/rice inside to use as a pie weight.
5. Bake at 330ºF for approximately 15 – 20 minutes, or until golden brown. If needed, remove the pie weights and parchment from the middle and bake another 5 – 10 minutes if the bottom is not golden brown yet. Leave phyllo shell off to the side to cool. Remove pie weights.
6. When ready to assemble, carefully remove from pan and place on plate/platter/cake stand.

Ingredients for Vanilla Custard: 

500 ml Milk (any kind)
500 ml 10% Cream
2 tsp Vanilla extract
250 g White sugar
½ tsp Salt
8 Egg yolks
½ cup Cornstarch
65 g Unsalted butter
2 – 3 Bananas, ripe

Method for Vanilla Custard: 

1. In a medium pot, combine cream, vanilla, sugar, salt, and half of the milk. Stir often while bringing to a simmer on low-medium heat. Measure out butter in heat-safe bowl with a colander/sieve on top and leave to the side.
2. Combine remaining milk, egg yolks, and cornstarch in a medium-large bowl. Once mixture in pot is hot, gradually whisk some of the hot mixture into the egg yolk mixture, stirring constantly. Once fully combined, pour back into the pot and place back on heat.
3. Constantly stir the pot with a rubber spatula, taking care to scrape the bottom as it cooks to avoid any burnt spots. Keep your whisk handy in case you notice any large clumps or anything sticking to the bottom.
4. Once it thickens and you see bubbles trying to break the surface, immediately strain mixture over the butter in the large bowl. Whisk well to mix in the butter.
5. Cover with plastic wrap, ensuring it sticks directly to the surface of the custard to avoid a skin forming. Chill until ready to use.

Tip:

This can be made the day before and chilled overnight.

Ingredients for Chocolate Ganache:

100 g Semi-sweet or dark chocolate
1 tbps Unsalted butter
100 ml 35% Cream

Method for the Chocolate Ganache:

1. Combine chocolate and butter in a bowl, ensuring the chocolate is chopped into small pieces.
2. In a small pot, heat the cream until very hot but not boiling.
3. Pour cream over chocolate mixture, and allow to sit for a moment to melt. Stir well.

Tip:

Can be kept chilled in a sealed container until ready to use. If solidified, heat in 30-second increments in microwave until melted.

Assembly:

1. Pour chocolate ganache into base of phyllo shell, spreading to cover the base.
2. Slice bananas and arrange over the chocolate ganache. Chill until set.
3. Carefully spoon chilled custard over bananas, spreading to the edge.
4. Chill until ready to slice and serve.
5. Additional sliced bananas, chocolate shavings, or sweetened whip cream may be added as garnish just before serving.