Guest Post: Choco-nana Pudding Pie

My talented cousin, Ruchira writes a food blog, The Great Cookaroo. She is one of those people who can just whip things up and make it look so easy. She was  a part of a food reality show called Master Chef and is just awesome.
This amazing recipe of a Chocolate Banana Pudding Pie is written by her. I love this recipe as it is very simple to make and is truly delicious.
For variations you can make this without bananas and instead do a caramel layer. Use extra chopped cookies as a layer. Add some mints, chop in some M ‘n’ Ms – the world is your oyster. So the next time you are entertaining or just want to spoil your loved ones, give it a shot.
Choco-nana Pudding Pie Makes a 7 to 8" loose bottom tart tin Serves 5
For the chocolate crust 15 chocolate biscuits such as Oreos 5 Marie biscuits 2 tablespoons melted butter 
For the chocolate pudding 75 gms sugar 1 1/2 tablespoons cornstarch (corn flour) 3 tablespoons cocoa powder  1/8 teaspoon salt 1 1/4 cup milk 1/4 cup cream 2 large egg yolks 60 grams dark chocolate chopped ¾ teaspoons pure vanilla extract ½ tablespoon butter at room temperature 
For the layers 2-4 bananas 150 ml lightly sweetened whipped cream Cocoa powder for dusting 
For the chocolate crust 1. Crush the chocolate biscuits and Marie biscuits with a rolling pin until nice and crumbly
2. Add melted butter to the chocolate biscuit mix
3. Press into a buttered loose bottom tart tin. Even out with the back of your spoon or hand. Wrap with cling film. Freeze till needed. 
For the chocolate pudding 1. In a large heatproof bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in ¼ cup of the milk until you have a thick paste.2. Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture. Set aside. 3. In a saucepan heat remaining milk and cream. Bring this mixture just to a boil and then remove from heat. (The milk will foam up to the top of pan when done, so watch carefully.) 4. Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. 5. Transfer the mixture back into the saucepan and place over medium-low heat. 6. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes). Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking. 7. Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. 8. Let it cool. In case you want to use the pudding immediately, put the pan over ice and water and stir for 5 to 6 minutes or until you feel it’s ready to use
To assemble the pie
1. Remove pie crust from the freezer. Chop bananas (as many as you want) in thick circles and spread as first layer 2. Spread a thick layer of chocolate pudding on top of it
3. Spread a thin layer of whipped cream. 4. Dust with cocoa powder. 5. Chill overnight or at least 1 hour before serving
Note: This pudding can be made eggless. Just triple the quantity of the corn starch and omit the egg yolks. Rest of the process remains the same.


  1. 26/04/12 at 7:41

    Linked you to my blog and gave you an award. Do check http://thegreatcookaroo.blogspot.in/2012/04/two-awards-one-guest-post-and-some.html

  2. 26/04/12 at 21:16

    Thanks for linking me and for the sweet stuff you wrote about me on your blog! And for the Award. I am feeling so special Hooney Macarooney!!!!

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