Banana Cream Pie

Instructions

• 1Roll out the dough on a lightly floured bench top until about 3mm thick and large enough to line a 23cm round, 4cm deep pie dish. Trim the dough into a 32cm round. Roll the dough over the rolling pin and unroll over the pie dish. Gently ease into the dish without stretching. Decoratively crimp the edge of the dough. Refrigerate for 1 hour.
• 2To preheat the oven, insert the wire rack into position 7. Set the oven to Bake, Convection, 175°C, for 45 minutes and press Start.
• 3Line the pie crust with baking paper and fill with pie weights, dried beans or rice. Place the pie crust in the preheated oven and bake for 40 minutes. Remove the weights and baking paper and bake for a further 5 minutes, or until the crust is golden brown and crisp. Remove from the oven and allow to cool on a rack for 15 minutes.
• 4Assemble the processor with the grey spindle and orange adjustable slicer set on 5 in the bowl and slice 1 banana. Arrange the banana over the base of the pie crust.
• 5To make the pastry cream, place the milk, vanilla seeds, bean and extract in a medium saucepan and bring to a boil. Place the egg yolks, sugar, cornflour and salt in a large bowl and whisk until smooth and pale. Once the milk has boiled, gradually add the hot milk to the yolk mixture and whisk to combine then pour back into the pan. Return the pan to medium heat, whisking constantly, until the mixture boils and thickens. Remove from the heat, remove the vanilla bean. Whisk in the butter until smooth. Spread the pastry cream over the bananas in the pie crust. Refrigerate for at least 2 hours, or until set.
• 6Meanwhile, make the peanut praline. Place the sugar in a saucepan over high heat and allow to melt and turn golden brown, swirling the pan occasionally. Add the peanuts and stir to combine, sprinkle with salt. Spread onto a baking paper lined tray. Allow to cool and set.
• 7Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Break the praline into pieces and add to the bowl. Process until coarsely chopped. Remove and set aside.
• 8Add the chocolate to the bowl with the grey spindle and green S-blade, and process until finely chopped. Remove and set aside.
• 9Assemble the processor with the grey spindle and orange adjustable slicer set on 5 in the clean bowl and slice the remaining bananas. Arrange a layer of bananas over the pastry cream, reserve the remaining bananas.
• 10Reassemble the processor with the grey spindle and green S-blade. Add the chilled cream and icing sugar and process until just thickened, scraping down the side occasionally. Spread the cream over the pie to cover.
• 11Top the pie with the praline. Arrange the reserved banana slices around the edge, slightly overlapping. Sprinkle the chocolate in the centre. Slice and serve.