This was the first Banoffie pie I ever made, but I can surely say, I want to make it sometime again. Whenever I looked up this pie recipe, the procedure of cooking the of unopened condensed milk tins until they form the caramel inside took my enthusiasm away and quickly went for another type of pie.This recipe gives you a much easier description. And the pie is so good! Tasting the flavor combination of bananas, toffie, whipped cream and the walnut in the pastry was really worth the effort of making this pie.
Walnut pastry:
- 1 1/4 cups (155 g) plain flour
- 2 Tbsp icing sugar
- 3 oz (85 g) ground walnuts
- 2 3/4 oz (80 g) chilled unsalted butter, chopped
Filling:
- 13 oz (400 g) canned condensed milk
- 1 oz (30 g) unsalted butter
- 1 Tbsp golden syrup
- 4 bananas, sliced
- 1 1/2 cups (375 ml) heavy cream, whipped
- 1 3/4 oz (50 g) dark chocolate, melted
To make the pastry, sift the flour and icing sugar into a large bowl. Add walnuts and rub the butter into the flour until it resembles breadcrumbs. Mix in 2-3 Tbsp chilled water to form a dough, add more water if needed, then gather into a ball on a floured surface. Wrap and chill for 15 min. Roll out to fit a 9 inch flat tin, chill for 20 min.
Preheat oven to 350 F degrees. Line the pastry base with crumpled baking paper and spread baking beads or rice over paper. Bake for 15 minutes, then remove the paper and beads. Bake for another 10 minutes or until lightly golden. set aside and cool completely.
To make the filling, place the condensed milk, butter and golden syrup in a small pan. Stir over medium heat for 5 minutes, until it boils and thickens and turns its color into a light caramel. Cool slightly, then arrange half the bananas over the pastry and pour the caramel over the top. Smooth the surface and chill for 30 minutes.
Drop spoonfuls of whipped cream over the caramel and arrange the remaining banana slices over the top. (To prevent from browning, previously you can dip the slices into 2 Tbsp lemon juice). Drizzle with melted chocolate.
Recipe from The Essential Dessert Cookbook, p.138
