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Recipe

Banoffee pie

This English dessert combines the flavours of banana, golden caramel and condensed milk. All together, topped with cream and chocolate, it's a sweet treat to die for.

Jun 29, 2014 2:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 8
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Ingredients

Caramel sauce
  • 395 gram can sweetened condensed milk
  • 90 gram butter, chopped
  • 1/2 cup brown sugar
  • 2 tablespoon golden syrup
Banoffee pie
  • 1 1/4 cup plain flour
  • 1/3 cup caster sugar
  • 125 gram cold butter, chopped
  • 1 egg yolk
  • 2 bananas, peeled, thinly sliced
  • 300 millilitre carton thickened cream, whipped
  • chocolate curls, to decorate

Method

Banoffee pie
  • 1
    Lightly grease a 23cm loose-based flan pan.
  • 2
    Sift flour into a large bowl. Add sugar and butter. Rub in butter using fingertips until mixture resembles breadcrumbs. Add egg yolk to make a firm but pliable, dough. Knead lightly. Wrap in plastic wrap and chill for 30 minutes.
  • 3
    Preheat oven to hot, 200°C. Roll pastry out between 2 sheets of baking paper until 3mm thick. Ease into pan. Trim edges and chill for a further 15 minutes.
  • 4
    Bake blind (see Notes) for 10 minutes. Remove paper and filling, bake for a further 10-15 minutes until golden. Cool.
  • 5
    CARAMEL SAUCE: Meanwhile, in a medium saucepan combine condensed milk, butter, sugar and golden syrup. Stir over a low heat for 8-10 minutes until golden. Cool. Pour into pastry case. Chill until firm.
  • 6
    Cover caramel with sliced banana. Serve in wedges dolloped with cream. Sprinkle with chocolate curls.

Notes

Bake blind by lining pastry case with baking paper and filling with dried beans, rice or weights. Bake as directed. Pastry should be chilled (or rested) to prevent shrinkage. Stir the caramel sauce constantly, especially around the edges of the pan, as it may stick and burn.

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