Banoffee Pie

"From November 2007 Table Magazine. Have not included chilling times for filling or base (2 hours 35 minutes)."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
12
Yields:
1 Pie
Serves:
8
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ingredients

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directions

  • BASE.
  • Grease a 22cm loose-based flan tin.
  • Sift flour into a large bowl and rub in butter, using fingertips, until mixture resembles breadcrumbs. Or mix in a food processo.
  • 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.
  • Wrap in plastic wrap and chill for 20 minutes.
  • Preheat oven to 200 degree celsius or 180 degree celsius for fan forced ovens.
  • Roll pastry between 2 sheets of plastic wrap until 5mm thick.
  • Ease into prepared pan, press into sides and trim edges.
  • Chill for 15 minutes.
  • 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.
  • Remove rice/pasta/beads and paper and return base oven and bake for a further 15 minutes until golden.
  • Cool.
  • FILLING.
  • Combine condensed milk, butter and golden syrup in a heavy based saucepan on low heat, stirring for about 10 minutes until golden. Cool.
  • Pour caramel into pastry case and chill for 2 hours, until firm.
  • Arrange sliced bananas on top.
  • Slice and serve with a large dollop of whipped cream and a sprinkle of grated nutmeg.

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Reviews

  1. Mmmmmh, banoffee pie tastes so good! I boiled the filling for about 4 minutes and it set nicely. I then covered the pie with about 3/4 cup cream. Thanks for this easy recipe : its delicious!
     
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