African Prince Pie is a homage to Coming 2 America, celebrating Zamunda. It comprises chocolate custard, Amarula, banana, Oreos and coconut.
- 42 Oreo cookies
- 150g (⅔ cup) butter, melted
- 375ml (1½ cup) milk
- 500ml (2 cups) double cream
- 125ml (½ cup) Amarula
- 7.5ml (1½ tsp ) vanilla paste
- 6 egg yolks
- 100g (½ cup) granulated sugar
- 30g (¼ cup) cornflour
- 200g (1⅛ cup) milk chocolate, chopped
- 50g (¼ cup) dark chocolate, chopped
- 14g (1 tbsp) unsalted butter
- 2 bananas, peeled and sliced
- 375ml (1½ cup) double cream
- 125ml (½ cup) coconut milk
- 22g (3 tbsp) icing sugar
- shredded coconut, toasted
- rose petals
- 24k gold flakes
- For the Base: Preheat the oven the 190°C/ fan 170°C / 375°F / gas mark .
- Blitz the whole Oreos in a food processor until a fine crumble is formed.
- While the food processor is running, pour in the butter and mix until well incorporated, which should take about 30 seconds.
- Tip the crumble into a 23cm (9 inch) loose bottomed pie tin and press the mixture evenly against sides and base until a pie case is formed. It should be densely packed.
- Place a sheet of baking parchment over the case and fill with baking beans or dried rice. Spread them evenly.
- Bake in the oven for 10 minutes then set aside to cool. When it’s completely cooled, place in the fridge to chill.
- For the Pie Filling: Place the milk, cream, Amarula and vanilla paste in a large saucepan and heat gently.
- While the milk is heating, whisk the egg yolks and sugar until a light yellow, ribbony texture is formed.
- Once the creamy milk is heated, place the cornflour in a cup and pour in about 60ml (4 tbsp) of the creamy milk and stir well to form a slurry. Set aside.
- Pour the remaining creamy milk very slowly to the egg yolks while whisking vigorously. Add about 60ml (4 tbsp) of liquid at a time, until about half of the mixture has been incorporated.
- Tip all of the eggy mixture back in the saucepan with the remaining creamy milk and stir well.
- Place the saucepan back on the hob and pour in the cornflour slurry. Whisk until the mixture thickens. The thicker it gets the more vigorously whisking is required.
- Tip in all the chocolate and whisk to bring together.
- Once everything is combined add the butter and whisk. Remove from heat and set aside.
- Remove the pie case from the fridge. Arrange the banana slices in a single layer in the pie case.
- Pour the chocolate custard over the top, being careful not to overfill.
- Place the pie back in the fridge to chill, for at least 6 hours but preferably overnight.
- For the Topping: Place the double cream, coconut milk and icing sugar in a bowl and whisk until soft peaks form.
- Top the pie with the coconut cream. We used a piping bag but you can simply spread it over the filling.
- Decorate with toasted coconut flakes. For an extra touch of decadence, sprinkle over rose petals and 24k gold leaves, as shown in the photos. Enjoy!
- If you’re not a fan of banana, you can omit it.
- The same applies for the coconut. If you are leaving out the coconut milk, you can use more double cream, 15ml (1 tbsp) of vanilla paste, 14g (2 tbsp) more icing sugar for a lovely chantilly cream topping.
- Category: Dessert
- Method: Chill
- Cuisine: American
Keywords: amarula pie, zamundan recipe, African prince pie, chocolate banana pie, chocolate coconut pie, chocolate custard pie