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Friday, September 7, 2012

Super sweet tooth only...Banoffee Pie

I've been wanting to make this for a while, but for some reason or another, I haven't until now.

This recipe is for a Banoffee pie. It is a super, super sweet dessert that's main ingredient is condensed milk. I remember back in Australia, we used to get condensed milk in a tube and just eat it that way. I also remember my Grandpa and Nanna using condensed milk in their cuppa tea. Anyway here is a wiki if you're interested in it's history.

There's actually two ways to make the "toffee" part. One is to put the can of condensed milk in a saucepan of water and boil it for about 3 hours, making sure the can is covered with water at all times.

The way I made it is actually much easier and takes quite a lot less time.


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

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


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 minutes.

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.

I cheated and use a store bought pie base, as I can get them for $1.50 each and I really don't think I can make it that cheap.

Lay out your ingredients so you're ready to go.

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.

I have to admit using whipped cream from a can because I didn't have any thickened cream in the fridge. Just get a 600ml (pint) carton of thickened cream and beat with an electric mixer until it's stiff, adding a bit of sugar to taste.

This is NOT a dessert for those watching their weight (like me) but a little bit won't kill ya!



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