Banana and toffee in a pie? That’s what we call a banoffee pie – an iconic English pastry combining two of the most crowd-pleasing ingredients in one dessert – largely enjoyed by all around the world. Fresh out of the oven caramel-coloured, and topped with whipped cream to serve, this pie is bound to be a hit among everybody, be it an intimate occasion or a bigger celebration.
- 1½ cups (225 g) plain flour
- 1 tbsp icing sugar
- 140 g cold butter, chopped
- 1 egg yolk
- 2 tbsps cold water
- 395 g can sweetened condensed milk
- 75 g butter, chopped
- ½ cup (110 g) firmly packed brown sugar
- 2 tbsps golden syrup
- 2 large bananas (460 g), thinly sliced
- 300 ml thickened cream, whipped
To make 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 mins.
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 mins; remove paper and beans carefully from pie shell. Bake a further 10 mins; cool.
In a medium saucepan, combine condensed milk, butter, sugar and syrup; cook over medium heat about 10 mins, stirring, or until mixture is caramel-coloured. Stand 5 mins; pour into pie shell, cool.
Top caramel with banana; top with whipped cream.