Banoffi pie
Preparation Time: 15 minutes
Cook Time: 35 minutes
Serves: Makes 1 large pie or 6 small
Banana and toffee are a heavenly combination in this traditional sweet pie.
Ingredients
300 ½ quantity (about g) rich shortcrust pastry OR 1 quantity (about g) sweet flan pastry
Filling
360g can Caramel Treat
3 large bananas, sliced
125ml fresh cream
30ml castor sugar
30ml Frangelico liqueur (optional)
40g Dark chocolate for grating
Method
- Roll out pastry on a lightly floured surface, to a thickness of about 3 mm. Line a greased 23 cm ovenproof pie dish with pastry. Prick base and bake blind in a preheated oven at 190 °C for 10 minutes. Remove greaseproof paper and beans and continue baking for 5 minutes until pastry is golden brown. Leave to cool slightly.
- Filling: Spread caramel over base and refrigerate for about 30 minutes. Arrange banana slices on top of caramel.
- Whip cream and sugar together until soft peak stage. Fold in liqueur to cream mixture and gently spread over bananas.
- Grate chocolate over cream. Serve immediately.
