Chocolate chip cookie turned into a pie – is there anything more decadent than this? This chocolate chip cookie pie is filled with caramelized bananas, chocolate mousse and some whipped cream on top – it’s simply divine!
Chocolate Chips, Banana Cream Pie
24 cm round pie pan
For chocolate chip crust:
150 grams (1 cup + 1 tbsp.) all-purpose flour
30 grams (3 tbsp.) sugar
80 grams dark chocolate, coarsely chopped
100 grams cold butter cut into cubes
Pinch of salt
1/2 teaspoon vanilla extract
1 medium egg
For caramelized bananas:
3 ripe bananas
50 grams (1/4 cup) sugar
25 grams butter
Juice from 1/2 a lemon
For chocolate mousse:
250 grams dark chocolate at least 53% cocoa solids
125 ml. (1/2 cup) milk
Pinch of salt
2 egg yolks
10 grams (1 tbsp.) sugar
1 gram gelatin powder, mixed with 5 ml. (1 tsp) water (optional, read in comments)
250 ml. (1 cup) whipping cream, very cold
250 ml (1 cup) whipping cream, very cold
1-2 sliced bananas
Natural cocoa nibs
- Chocolate chip crust: in a food processor with a steel blade, mix flour, sugar and dark chocolate until the mixture is crumbly and the chocolate is minced into fine powder.
- Add butter, salt and vanilla and continue to blend until you get a moist crumbly mixture.
- Add the egg and continue to blend until dough lumps are formed.
- Combine the dough with your hands, form a disc shape, wrap in a plastic wrap and cool in the refrigerator for about an hour.
- On a floured work surface, roll out the dough (do not worry if it is slightly cracked while rolling) about 1/2 cm thick. Line the pie pan with the dough to form a crust. It is important to create a 90 degrees angle between the sides and the base so that the edges remain high and will not shrink during baking.
- Pierce the base using a fork and cool the crust in the freezer for about 1 hour.
- Baking blind: Preheat oven to 170c degrees.
- Cover the frozen crust with a heat-resistant nylon or baking paper, and fill with baking weighs or dried beans.
- Bake the crust for about 12-15 minutes this way.
- Remove the baking paper and weighs and continue to bake for another 10-12 minutes or until the crust is golden brown.
- Cool completely at room temperature before filling the pie.
- Caramelized bananas: slice the bananas into thin slices.
- In a medium pan, place sugar and cook on high heat until caramel is formed.
- Once the caramel is ready, add in butter, banana slices and lemon juice and stir. At this point the caramel may harden, but just keep on cooking and it’ll melt again.
- Cook the bananas in the caramel over medium heat for about 3-5 minutes, until the bananas soften a bit, and a wonderful aroma is scattered throughout the kitchen.
- Cool the caramelized bananas completely at room temperature.
- Chocolate mousse: melt the dark chocolate in the microwave or over double boiler.
- In a small pot, put milk and salt and heat to the boil.
- Meanwhile, mix egg yolks and sugar until combined.
- Once the milk mixture begins to boil, pour about 1/3 of its amount into the yolk mixture while mixing until combined. Then add the remaining milk and mix until combined.
- Transfer the mixture back into the pan and continue to cook while stirring constantly on low flame, until it lightly thickens (or until the mixture reaches about 82-84c degrees). Remove from heat and add in the gelatin mixture. Mix well until full dissolved.
- Strain the cream over the melted chocolate and whisk together until you get a shiny chocolate mixture. Cool for a few minutes at room temperature.
- Whip the whipping cream into a firm yet slightly soft whipped cream (it should be in the thickness of a Greek yogurt).
- Gently fold the whipped cream into the chocolate mixture until combined. The mousse is very thin and it is fine because it continues to set in the refrigerator.
- Arrange sliced caramelized bananas in a single layer on top of the baked crust, and pour the mousse over them. Straighten the top with a spatula.
- Cool the pie for 3-4 hours (preferably overnight) in the refrigerator until the mousse sets.
- Whip the cream into a firm whipped cream and pour on top of the tart.
- Garnish with sliced bananas and natural cocoa nibs.
- Since the amount of gelatin in the mousse is very small, it can be prepared without it and the result will be also good even though a little bit messier while serving.
- Keep the pie in the refrigerator for 4-5 days.
- You can skip the cream on top, it’s only for garnish.
Join our list
Subscribe to our mailing list and get interesting stuff and updates to your email inbox.