Banana and chocolate ganache pie #glutenfree

This is that kind of recipe you can make for a celebration and rest assured everybody present on the day will be super impressed and be instantaneously tempted to try it. 🙂

I know it might seem like a lot of work at first glance, but hang with me for a second; if it’s something you’re making for a special occasion, it needs to be pretty, delicious and, of course, perfect! Let’s be honest, you don’t have a gluten-free banana and chocolate ganache pie in front of you that often, do you? So why not treat yourself and your guests by having this beauty for a party?

Ingredients

• For the pie
  • 1 pie crust (recipe here)
  • 1 cup of chocolate ganache (recipe here – this is optional and just for the record, I’m using the dairy free version)
• Cream cheese filling
  • 250 grams of cream cheese (at room temperature)
  • 10 pitted dates, soaked (at least 2 hours)
  • 1 tablespoon of vanilla extract
  • 1 cup (250 ml) of pure cream, whipped
  • 2 ripe bananas, sliced (or enough to make a base)
  • ¼ cup (40 ml) of melted dark chocolate (I’m using here 90%)
• To garnish
  • Some leftovers of the sliced banana we used for the filling
  • Juice from 1 small lemon
  • 1/2 cup (125 ml) of pure cream, whipped and flavoured with vanilla extract
  • Some shaved dark chocolate (again, using here 90%)

Directions

1. Pie crust
   1. Get your pie crust recipe and make sure to prepare it in advance as we need this crust completely cool.
2. Cream cheese filling
   1. In a food processor add the cream cheese, dates, and vanilla extract. Blend everything until smooth, reserve.
   2. Meanwhile, using an electric mixer (or your hands if you are in the mood to work out), whip the pure cream until firm.
   3. Fold the whipped cream into the cream cheese mixture very gently. Reserve.
3. Chocolate ganache (optional)
   1. Get your chocolate ganache recipe here and make sure to prepare it in advance as we also need the ganache completely cool.
4. Assembling the pie
   1. Get the melted chocolate and brush all over the interior of the pie crust. This is to isolate the crust and to prevent it from getting soaked.
   2. Make a bed of sliced bananas, just enough to cover all the surface.
   3. Pour in the cream cheese filling then the chocolate ganache layer at the top. If you feel the first layer is not firm enough, just pop the pie into the fridge for around 30 minutes to set before adding the chocolate ganache.
   4. Cover all the surface with more sliced bananas. Next, brush over them the lemon juice (this will prevent the bananas from getting darker).
   5. Garnish with whipped cream and some shaved dark chocolate.
   6. Enjoy this treat in moderation – if you can. 😉

* Note: net carb count = total carbs - fiber. Carb count is estimated based on the products I used.
Always check nutrition labels for accurate carb counts and gluten information.