Baileys Choconana Pie
The Baileys cream was fresh cream, but with a few additional ingredients. I was expecting Baileys but was a little surprised at the addition of sugar and starch. I would have thought the Baileys would be enough of a sweetener on its own. However, as it was already thick, it was easy to use, no need for whipping. It tasted as I expected: sweet cream with a hefty dose of Baileys – decidedly moreish. It would be good to accompany many a festive pud or mince pie or to use as an ingredient in its own right.
The pie was of course indulgent and delicious, but really this is just what is needed to celebrate the New Year.
Bailey's Choconana Pie
- 8 oz digestive biscuits
- 2 oz unsalted butter
- 100 g dark chocolate (plus a little extra for grating)
- 360 ml Baileys extra thick cream
- 360 ml Total Greek yogurt
- 2 bananas
- Melt the butter and chocolate over a low heat.
- Bash the digestive biscuits until crumbed (I do mine with the end of a rolling pin).
- Combine the chocolate and biscuit mixture by stirring well and pour into a 9″ flan or shallow pie dish. Press down firmly with the back of a spoon to line the dish both bottom and sides. Place in the fridge to set for 30 minutes or so.
- Slice the bananas thinly and lay over the chocolate base to cover.
- Stir the cream and yogurt together and spoon over the bananas.
- Grate a little dark chocolate over the top to decorate.
As I had rather a lot of bananas that needed using up and this was also a good excuse to tidy up up my chocolate shelf, I am submitting this pie to Elizabeth’s Kitchen Diary for her No Waste Food Challenge.
This pie made us all very happy so I’m entering it into Calendar Cakes over at Dolly Bakes where the theme is If it makes you happy …
I was sent two pots of Baileys Cream to use in a recipe. There was no requirement to write a positive review. As always, all opinions are my own.