Banoffee Pie
Created by ImPat on October 26, 2014
- Servings: 8
- Prep Time: 30m
- Cook Time: 30m
- Recipe #15246
Ingredients
- BASE
- 1 1/4 cups all-purpose flour (plain flour, 185 grams sifted)
- 125 grams butter (cold chopped)
- 1 tablespoon caster sugar
- 1 egg yolk
- 1 to 2 tablespoons water
- FILLING
- 395 grams sweetened condensed milk (1 can)
- 60 grams butter (chopped)
- 1/2 cup brown sugar (110 grams)
- 2 tablespoons golden syrup
- 3 bananas (thickly sliced on the diagonal just before serving)
- Whipped cream (to serve)
- Nutmeg (grated to serve)
How to Make
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Step 1: BASE: Grease a 22cm loose-based flan tin.
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Step 2: Sift flour into a large bowl and rub in butter, using fingertips, until mixture resembles breadcrumbs. Or mix in a food processo.
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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.
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Step 4: Wrap in plastic wrap and chill for 20 minutes.
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Step 5: Preheat oven to 200 degree celsius or 180 degree celsius for fan forced ovens.
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Step 6: Roll pastry between 2 sheets of plastic wrap until 5mm thick.
How to Make
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Step 7: Ease into prepared pan, press into sides and trim edges.
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Step 8: Chill for 15 minutes.
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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.
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Step 10: Remove rice/pasta/beads and paper and return base oven and bake for a further 15 minutes until golden.
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Step 11: Cool.
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Step 12: FILLING: Combine condensed milk, butter and golden syrup in a heavy based saucepan on low heat, stirring for about 10 minutes until golden. Cool.
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Step 13: Pour caramel into pastry case and chill for 2 hours, until firm.
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Step 14: Arrange sliced bananas on top.
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Step 15: Slice and serve with a large dollop of whipped cream and a sprinkle of grated nutmeg.