In a blender, grind the cookies into fine crumbs. Melt the butter in the microwave then mix with the mixed biscuits.
Place the cookies in the bottom and sides of a 23cm springform pan. Keep a good thickness so that the pie holds well when unmolding. Firmly pack the biscuits using the back of a spoon or a glass. Refrigerate for at least 1 hour.
Creamy chocolate
In a large saucepan, heat the milk and cream over low heat. Remove from heat before boiling.
In a container or food processor bowl, beat the egg yolks, brown sugar, cornstarch, salt and bitter cocoa.
Gradually pour in the warmed milk-cream mixture, while mixing. The mixture must be homogeneous.
Pour this mixture into the large saucepan then heat over low heat, whisking constantly for 5/8 minutes: the cream will visibly thicken.
Coarsely chop the dark chocolate then add it off the heat to the creamy mixture with the vanilla. Whisk to smooth everything and let cool for a few minutes.
Garnish
Peel 2 or 3 bananas (depending on their size). Slice rounds diagonally to make them larger, about 1cm thick. Then place them on the cooled pie shell, pressing them tightly.
Pour over the creamy smooth chocolate. Add above the cling film in contact with the cream (to prevent a dark skin from forming). Refrigerate 8 hours or overnight.
Décor
Whip the liquid cream, powdered sugar and vanilla until you obtain a soft whipped cream.
Peel the remaining bananas and slice them diagonally 1cm thick. Arrange them on the cooled pie, forming a rosette.
Unmold onto serving platter. With a spatula add the cream to the center of the pie then sprinkle with chocolate shavings (made with a peeler). Refrigerate until tasting.
Notes:
This speculoos chocolate banana pie is best eaten quickly. It keeps for about 3 days in the refrigerator.
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