Banoffee Pies

June 8, 2008

 

Banoffe pie is consisted of banana as filling and toffee as the topping.
It tastes delicious for the sweet tooth.

I think it is not hard to make, just we need to pay more attention when making the toffee and when making the crust, it should be crumbly and not cakey.

I got 3 pie crust from this recipe, 1 is 20 cm in diameter and the other 2 are 15 cm. So I’ve made experiment with the left over pie crust. Instead of filling it with toffee like the recipe said, I made custard as the topping. To me it is really fantastic, the mixture between rich buttery pie crust with sweetness of bananas and smooth creamy of custard.. .I also topped it with sour cream and some strawberries…. YUMMM 😀

So, I have 2 version of the pie now. The one following the recipe, with banana and toffee (which I don’t like) and the other pie is with banana and custard (my fave).

To make the toffee, I think we need to pay attention to the consistency of the dough.. it should be cooked until it looks like custard, thick and creamy before removing it from the stove.

To make a good pie crust, avoid to handle it too long as the butter will melt. That’s why it is suggested to cut the butter in little dices before mixing it with butter, so that you don’t need that much time for mixing.

I need longer time to bake the crust, about 20 minutes instead of 15 minutes like the recipe said. I also didn’t let the pie dough rest for 30 minutes in fridge. I put it in freezer for about 10 minutes and then roll it between layers of baking paper, to prevent it from sticking to the surface and to make my life easier when I need to transfer it to the form 😀

Last thing, since I have 3 pies, I baked 1 with blind baking system and the other 2 are baked freely without any weight on it. Actually it was accident, I forgot to put the weight to them but then I thought, why not try and see the result. Surprisingly, the other 2 are perfectly baked without any complaints and the first one, the blind baked one, was ok.. when i removed the beans, the bottom part was so oily and completly raw compare to the rim part. So when I baked it again, I cover the side halfway of the baking time to let the bottom part baked longer without having the sides overbaked . The crust baked without any weight was baked evenly, no rising crust, no oily parts. Next time I make this, I would not bother to blind bake it 🙂

Ingredients:
Pastry:
300g flour
150g unsalted butter, diced
5 Tbs sugar
2 egg yolks
3 Tbs cold water

Filling:
75g butter
50g brown sugar
3 Tbs milk
300g sweetened condensed milk
2 firm bananas

Topping:
300ml cream, whipped to stiff.
½ -1 cup white chocolate curls atau grated white chocolate

Directions:
Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

For the pie crust:

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

To make the toffee:
Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

How to put them together:

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours.

Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate.
(I didn’t use whipped cream, I used sour cream instead)

Makes 4-6.

Advertisements