Quick & Easy

Banoffee pie

For those in search of indulgence, it's hard to go past banoffee pie. Fresh banana, caramel toffee and sweet cream piled high, settle down with a slice and a cuppa.
banoffee pie




1.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 minutes.
2.Grease 25cm (10-inch) 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.
3.Preheat oven to 200°C/400°F. Place flan tin on oven tray; line pastry case with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake a further 10 minutes. Cool.
4.Meanwhile, cook condensed milk, butter, sugar and syrup in medium saucepan over medium heat, stirring, about 10 minutes or until mixture is caramel-coloured. Stand 5 minutes; pour into pie shell, cool.
5.Arrange banana slices on caramel; top with cream.

You can use just one 300ml carton of cream for this recipe.


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