Banoffee Pie Recipe

30m
Prep Time

30m
Cook Time

1h
Ready In

Recipe: #15246

October 26, 2014

Categories: Desserts, Banana, Brunch, Christmas, Fathers Day, July 4th Labor Day, Mothers Day, Oven Bake, Vegetarian, Pies, more

recipe by:
ImPat

"From November 2007 Table Magazine. Have not included chilling times for filling or base (2 hours 35 minutes)."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (146.6 g)
Calories 388.6
Total Fat - 20.8 g
Saturated Fat - 12.8 g
Cholesterol - 76.1 mg
Sodium - 206.4 mg
Total Carbohydrate - 48.3 g
Dietary Fiber - 1.9 g
Sugars - 27.1 g
Protein - 4.2 g
Calcium - 50.2 mg
Iron - 0.6 mg
Vitamin C - 3.9 mg
Thiamin - 0.1 mg

Step 1

BASE: Grease a 22cm loose-based flan tin.

Step 2

Sift flour into a large bowl and rub in butter, using fingertips, until mixture resembles breadcrumbs. Or mix in a food processo.

Step 3

Stir in sugar, add egg yolk and 1-2 tablespoons water, mixing with a metal spatula, until mixture comes together. Or if usin a food processor put in suga, mix then add egg yolk, mix and then add water (1 tablespoon at a time) until mixture comes together.

Step 4

Wrap in plastic wrap and chill for 20 minutes.

Step 5

Preheat oven to 200 degree celsius or 180 degree celsius for fan forced ovens.

Step 6

Roll pastry between 2 sheets of plastic wrap until 5mm thick.

Step 7

Ease into prepared pan, press into sides and trim edges.

Step 8

Chill for 15 minutes.

Step 9

To blind bake - line pastry with baking paper and fill with dried rice or pasta (you will only be able to reuse these for blind baking) or use purpose made ceramic beads - bake for 15 minutes.