banoffee pie

i have finally mastered this banoffee pie thing and i am so proud. i have made it for years, but always did a biscuit base, with boiled in the can condensed milk filling, but  now i have made this, i would never, ever, ever go back. the base is amazing, the perfect texture. the filling is smooth and not sickly sweet and it all just comes together so nicely. honestly, it's a 10/10 in my opinion.

the recipe is actually for a slice, but i have modified it to suit a beautifully presented pie, that is perfect every time. my one tip though, strongly recommend freezing the butter. making it so much easier!

BANOFFEE PIE

1 1/3 cups plain flour

1/3 icing sugar

125g frozen butter

1 egg

2 tsp iced water

3 bananas, cut into 1cm-thick slices

300ml tub thickened cream, whipped

40g grated chocolate

Caramel filling

395g can condensed milk

50g butter

1/3 cup golden syrup

 

Step 1. 

Preheat oven to 160C fan-forced. Grease edges and line base of a removable base pie dish.

Step 2

Place flour, icing sugar and butter in a food processor. Process until fine crumbs form. With motor running, add egg and water. Process until pastry comes together. Turn out into prepared pan. Using floured hands, press pastry over baseand up edges of prepared dish. Bake for 18 minutes or until golden. Place pan on a wire rack to cool.

Step 3

Meanwhile, make Caramel filling: Place condensed milk, butter and golden syrup in a small saucepan over medium heat. Stir for 2 to 3 minutes or until smooth. Pour over base in pan. Bake for 15 minutes or until golden. Cool for 15 minutes, then refrigerate for 1 hour or until cold.

Step 4

Arrange banana, in a single layer, over caramel. Top with whipped cream, spreading to cover. Sprinkle with chocolate. Refrigerate until needed.