Triple Layer Banana Cream Pie

Ingredients for 1 servings:

• 100 g butter
• 50 g peanut butter
• 1 egg yolk
• 50 g sugar
• 225 g flour
• 25 g chocolate shavings
• e.g. milk
• 125 g dark chocolate
• 25 g butter
• 2 tbsp milk
• 3 egg whites
• 75 g sugar
• 100 g ground almonds
• 1 tbsp cocoa powder
• 1 pack of pudding powder, vanilla
• 300 ml milk
• 2 egg yolks
• 1 egg(s)
• 50 g sugar
• 2 bananas
• 400 ml cream
• 50 g chocolate shavings
• 25 g almonds, chopped or peanuts

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Pie with chocolate and vanilla filling, bananas and cream topping

Grease a 26 cm springform pan or pie dish and chill. Then, for the dough, cream the butter with peanut butter, egg yolk, and sugar until light and fluffy. Add the flour and chocolate shavings and stir in to form a coarse, crumbly mixture. Add a little milk if desired. Now line the prepared dish with the dough: To do this, either press the dough into the dish with your fingers to create a rim about 3 cm high OR gather the dough by hand, roll it out, and then place it in the dish, also creating a rim 3 cm high. Then chill the lined dish for at least 30 minutes. Meanwhile, for the chocolate filling, melt the chocolate in a double boiler, stirring constantly. Stir in the butter, then gradually stir in the milk. Remove from the heat and set aside. For the vanilla topping, mix the pudding powder with 50 ml milk – but WITHOUT the sugar. Bring the remaining milk to a boil, then add the custard powder and bring the mixture to a boil again, stirring constantly, until the mixture thickens. Remove from the heat and set aside. Meanwhile, preheat the oven to 180°C (top/bottom heat). Now for the vanilla filling, beat the egg yolks and egg until frothy, gradually add the sugar, and continue beating until the mixture becomes thick and creamy. Stir the vanilla pudding well into the egg mixture and set aside. Then for the chocolate filling, beat the egg whites with a pinch of salt until stiff peaks form, then add the sugar and continue beating until the mixture is really firm. Add the chocolate-butter mixture, almonds, and cocoa powder, and carefully fold everything into the beaten egg whites. Spread this chocolate filling onto the shortcrust pastry, then pour the vanilla filling on top and smooth it down. Bake in the preheated oven for about 30-40 minutes (use a toothpick to test it!). Then let it cool in the tin on a wire rack. Once the cake has completely cooled, peel the bananas, slice them, and top the cake with them. Whip the cream until stiff and spread it on top. Garnish with chocolate shavings and chopped almonds/peanuts. Notes: – You can of course also use banana slices for the garnish, but please note that the bananas must either be freshly sliced ​​before serving or pre-treated with honey and/or lemon juice, otherwise they will turn brown. Banana chips would also work, though. – Making the fillings might seem a bit complicated at first glance, since you first have to prepare a batter for both fillings and they are only completed later. The only reason for this is that otherwise the foamy egg white mixture/egg mixture would collapse by the time the other cream is ready, which would take away the light consistency of the fillings. If that’s too complicated for you, you can of course choose a different order.