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Banoffee pie

The Australian Women's Weekly Smart Food
 
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John Paul Urizar/Michaela le Compte
Banoffee pie

Serving size: Serves 8
Cuisine type: British/Scottish/Irish
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking
Convenience recipes: Budget

Banoffee pie
INGREDIENTS

395g can sweetened condensed milk
75g butter, chopped
½ cup (110g) firmly packed brown sugar
2 tablespoons golden syrup
2 large bananas (460g), sliced thinly
300ml thickened cream, whipped

pastry
1½ cups (225g) plain flour
1 tablespoon icing sugar
140g cold butter, chopped
1 egg yolk
2 tablespoons cold water
METHOD

Make pastry.

Grease 24cm-round loose-based fluted flan tin. Roll dough between sheets of baking paper until large enough to line tin. Ease dough into tin; press into base and side. Trim edge; prick base all over with fork. Cover; refrigerate 30 minutes.

Preheat oven to 200°C/180°C fan-forced.

Place tin on oven tray; cover dough with baking paper, fill with dried beans or rice. Bake 10 minutes; remove paper and beans carefully from pie shell. Bake a further 10 minutes; cool.

Meanwhile, combine condensed milk, butter, sugar and syrup in medium saucepan; cook over medium heat, stirring, about 10 minutes or until mixture is caramel-coloured. Stand 5 minutes; pour into pie shell, cool.

Top caramel with banana; top with whipped cream.

Pastry
Process flour, sugar and butter until crumbly; add egg yolk and water, process until ingredients come together. Knead dough on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.

 
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User comments
Hi, I don't have any golden syrup and would like to know whether I should substitute it with honey or maple syrup or nothing.. Thank you =)
I make the miniature ones like this, but I boil my condensed milk in the can for about 3 hours on the stovetop. The bite size ones are easier to serve.
Try cooking the caramel mixture until it starts to leave the sides of the saucepan and looks very slightly grainy. BUT DON'T LEAVE IT AT ANY TIME... STIR! This should help with the runny-ness, and help it set.
Do you use top and fill to fill the whole pie? Do you still have to heat it in a saucepan or just pour the whole mixture straight onto the pastry?
When I baked this pie & took it into work everyone LOVED it even the ones that don't eat sweets! I even now have people begging me to bake it again. A BIG 5 up's.
I made this using a biscuit base and although I must admit this was scump-diddly-umptious, my caramel filling was runny. When I cut a piece the caramel would go like sludge quite quickly. When the pie was put away for the next day, the filling oozed onto the open section of the pie plate. Would love to make it again but without the filling being so runny.. maybe I didn't take the caramel far enough (although mind you I did as per instructions)
i make this pie, but i use top and fill caramel which is in the same can as condensed milk and made by boiling a can of condensed milk for ages. i also make a biscuit base. it makes it easy and tastes great.
Ok this recipe is HEAVEN!!! Honestly the best bloody tasting desert EVER!!! So incredibly simple. I used reduced fat ingredients and it was still wicked. Everyone will love this one, and for those who have a fear of Bananas, just leave them off, (only if you have to) its still amazing....
I've been looking for this recipe for ages ty ty ty ^^ =]
omg i have been trying to find this recipe since i was pregnant and had it as a craving... Thankyou soooooo much..... YUM!!!!!

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