Thursday, November 12, 2009
Banana Choco Nutella Cream Pie
My blog has been appearing in my sleep, talking to me, saying how irresponsible I have become. No single entry for the past 4 weeks? How could you??!
How could I?
I felt like I left another baby in the middle of nowhere. Sorry bloggy. You see, I have been busy, but it doesn't mean I forgot about you. No, I think about you all the time! :)
I have been trying to write drafts in my notepad however I couldn't finish them just yet. I have been praying for second winds at night but they never came to me.
But anyway, I am here now! :)
And so the quest for the banana festival continues!
Banana Choco Nutella Cream Pie --- Long title? :) ChocNut is even supposed to be in there!
This version is inspired by Ross' recipe (whom I have been convincing to make her food blog as she loves to cook too!) and another version from Pauline. Thank you ladies!
Some time ago, Nestle All Purpose Cream came up with two flavors of their All Purpose Cream: Chocolate and Mixed Berries. Given this recipe, I grabbed the Chocolate All Purpose Cream (luckily, it was buy 1 take one then for only 50.00 Php) and made this cream pie.
As done here, it's best to make the cream filling first so that you can chill it. It's easier to assemble your cream pie if the filling is chilled.
For the filling:
6 ripe lacatan bananas - sliced (about 1/4 inch and will look like thick coins)
2 packs of Nestle Chocolate all purpose cream
about 3/4 cup of Nutella (or any other hazlenut spread available in the market)
4 tbsp of white sugar (you can put less, depending on your sugar level)
a small drop of vanilla essence
Beat cream, nutella, sugar and vanilla and if they are totally mixed well, fold in the sliced bananas and chill for about 1 to 2 hours.
For the crust and toppings, I used:
about 1 cup to 1 and a half cup of crushed MY San graham
about 2 to 3 tbsps white sugar (you can put less, depending on your sugar level)
a small pinch of salt
about half a teaspoon of cinnamon powder
about 3 to 4 tbsp melted butter (I used Magnolia's Baker's Best)
about 16 pieces crushed ChocNut (Pauline says to crush it with your fingers!)
Mix crushed graham, sugar, salt, cinnamon in a bowl then create a well in the center, add the melted butter. make sure the butter is evenly distributed and as much as possible try to achieve a kind of "slightly wet and sandy" kind of crust.
Put half of the crumbs on the bottom of a rectangular container and press it down and set aside or put it in the fridge. Set aside the other half but do not put it in the fridge. The butter will harden and it will not be easy to loosen the crumbs for your topping.
After 1 to 2 hours, pour the chilled filling onto the crusted container and smooth the top with your spoon or with a spatula. Top it with the remaining crumbs and the crushed ChocNut and chill it one more time for at least an hour before serving.
Note: Nestle Chocolate all purpose cream is not available anymore in the market (unless they bring it back, that will be great!) So in this case, you can use the regular all purpose cream about 1 and a half pack and mix it with 1 cup of melted chocolate.
I like to add more ChocNut on top however, my body says DON'T EVEN THINK ABOUT IT. Heeheehee! Hope you'll enjoy this!
Ooops, it's almost time to go now!
It's nice to be back!
Until the next KusinaSerye and banana festival entry! :)