Light Banana-Strawberry Pie
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
6
🍽️ Servings
8
Description
In the summer, it's better to substitute canned strawberries with fresh ones or use a smaller amount of canned strawberries and top the pie with fresh ones. If you prefer sweeter pies, you can whip the yogurt with powdered sugar, honey, or jam. Alternatively, you can replace plain yogurt with strawberry or banana yogurt.
Ingredients
- Puff Pastry - 10.6 oz
- Chocolate - 3.5 oz
- Natural Yogurt - 10.6 oz
- Bananas - 2 pieces
- Canned Peaches - 10.6 oz
- Chili jam - 2 spoons
Step by Step guide
Step 1
Preheat the oven to 374°F.
Step 2
Roll out the dough to a thickness of 0.5 cm to fit the size of the pan. Place the dough into the pan (if the pan is not silicone, grease it with butter and dust it with flour), spread it evenly, prick it with a fork, and bake in the oven for 20–25 minutes, until golden brown.
Step 3
Remove from the oven and let cool for about 20–30 minutes.
Step 4
Meanwhile, melt the chocolate in a double boiler. Heat the strawberry jam and strain it through a sieve to remove any seeds, if present.
Step 5
Then spread the chocolate over the surface of the cake, reserving 1 tablespoon for decoration.
Step 6
Spoon yogurt over the chocolate and spread it out, then add the sliced bananas.
Step 7
Drain the syrup from the canned strawberries, slice them in half, and arrange them on top of the bananas.
Step 8
Drizzle the pie with strawberry jam and melted chocolate for decoration.
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