Banoffee pie

A serious crowd-pleaser
Banoffee pie

Banoffee pie

John Paul Urizar/Michaela le Compte
1H 35M
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Ah, banoffee pie! The combination of banana, caramel and cream in a buttery pastry case is irresistible in this crowd-pleasing dessert pie.

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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 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, and refrigerate 30 minutes.
3.Preheat oven to 200°C (180°C fan-forced).
4.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.
5.In a medium saucepan, combine condensed milk, butter, sugar and syrup; cook over medium heat about 10 minutes, stirring, or until mixture is caramel-coloured. Stand 5 minutes; pour into pie shell, cool.
6.Top caramel with banana; top with whipped cream.

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