BANOFFEE PIE on Shortcrust Pastry
I have made another Banoffee Pie this time with a simple homemade shortcrust pastry. I never knew how much difference a pie crust would make. Whereas the other Banoffee Pie I have made with the biscuit is delicious as well, the taste of a shortcrust pastry I used in my Pecan Pie Recipe (perhaps the butter in it), makes it not saying better, but delightfully different! So here is the recipe of the Banoffee Pie I have just made, it’s basically the same as the other one except for the crust so I will be copy-and-pasting most of it but it would save you time by having everything in the same recipe.
What you need:
For the pie base:
about 8 oz butter, softened
2 1/2 cups plain flour (add more if needed)
To make the pastry: Spray with oil a pie tin and set aside. In a bowl, place your softened butter. Dump the flour on top. With your fingertips, mix the flour and the butter using a “pinching” motion (you will see what I mean when you start doing it) until it forms into a soft dough. It will be a bit crumbly. Wrap the dough in cling wrap and refrigerate for about 30 minutes. This will help make it easier to handle. Place the dough on a sheet of wax paper. Put another sheet on top and start rolling it flat using a rolling pin, until it is just big enough to cover your pie tin. Take out the top sheet and invert quickly over your tin. Peel off the bottom sheet. Don’t worry if it doesn’t look good. You will find it easy to pat the dough in place (cover the holes with excess dough) to make a neat base. Prick the bottom with a fork and refrigerate for about 15 minutes. Cover with a wax paper and spread baking beans and blind bake in 190 deg C (fan forced). After 15 minutes, very carefully take out the beans and the paper and continue baking for a further 5 minutes. Set aside to cool.
For the filling and topping:
100 grams butter
100 grams brown sugar
1 can of condensed milk
bananas (depending on the size, you would need enough for them to be sliced to cover the size of your pie tin)
300 mls thickened cream, whipped
grated chocolate for decoration (optional)
To make the filling:
Cook your butter and brown sugar In a pan (non-stick preferred), stirring until the sugar is dissolved. Add the condensed milk and continue stirring until the mixture thickens. Spread the caramel on your prepared pie base, cool down and keep in the fridge until about ready to serve.
To assemble the pie:
Cover the caramel with sliced bananas, then cover the bananas with whipped cream and decorate with grated chocolate (or more bananas, if you prefer).
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