https://www.philly.com.au/recipe/natalies-gooey-choc-and-caramel-banana-pie/

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Natalie's Gooey Choc and Caramel Banana Pie

Natalie's Gooey Choc and Caramel Banana Pie
30 Mins
Prep time
15 Mins
Cooking time
Serves 8

What you need

  • 1 ½ sheets frozen sweet shortcrust pastry, thawed
  • 500g PHILADELPHIA Block Cream Cheese, softened 
  • 1x 380g can prepared caramel filling, reserve ¼ cup for sauce
  • 2 tablespoons brown sugar
  • 250g CADBURY Dark Chocolate Melts
  • ¾ cup thickened cream
  • 2-3 bananas, diagonally sliced
  • ½ cup flaked almonds toasted

How to make it

  1. LINE a lightly greased 26cm flan tin with removable base with the pastry, trimming to fit where necessary. Prick well with a fork then chill for 20-30 minutes.
  2. BEAT the PHILLY, caramel and brown sugar with an electric mixer until smooth. Chill for 20 minutes. Bake the pastry in a hot oven 200°C for 12-15 minutes or until cooked and golden. Allow the pastry to cool thoroughly then spread in the PHILLY. 
  3. HEAT ½ cup of the cream in a saucepan, bring just to the boil then remove from the heat immediately and stir in the chocolate until smooth. Cool slightly then gently spread over the PHILLY layer. Chill for 2 hours or until firm.
  4. COMBINE the remaining ¼ cup of cream and reserved caramel in a saucepan and whisk over a low heat to make a smooth sauce. Cool. Decorate the pie with sliced bananas, a drizzle of caramel sauce and a sprinkle of almonds just prior to serving.

Do Your Thing: try it at home then share your creation.

DO YOUR THING AND FRIDGE SHELFIES ARE TRADE MARKS OF MONDELEZ INTERNATIONAL GROUP USED UNDER LICENCE.