Monday, February 25, 2013

Banoffee Pie


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

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 180°C

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.

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.

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