This is an opening line to a post, it is witty, attention grabbing and tells you that I made Banoffee Pie!
Mr Col Panna and I recently went out to dinner at one of our favourite places. When it came to dessert, I’m sure you can guess, there was a Banoffee Pie. Mr CP chose it without even checking what else was on offer. It doesn’t matter how long you’ve been with someone, you can always learn something new. Turns out, Banoffee Pie is something his mum used to make and it’s a bit of a favourite.
So, with his birthday coming up, it didn’t take long to decide on what to make. Having never made it before, and wanting to make sure it was good, I was on the hunt for the perfect Banoffee Pie. The recipe search made me realise just how many different options there are. Biscuit bases, boozy whipped cream, bought caramel (blasphemy!), which one do I make?
Finally I stumbled across this one. Buttery, flaky pastry, a dulche de leche style caramel, simply topped with banana and whipped cream. Perfect! It’s made from scratch, but doesn’t take all day to put together.
The dough recipe makes enough for two pie bases, so it’s a great one to make & freeze the extra base, for next time you get a craving for pie.
It’s not the simplest of recipes, but it’s not that difficult eiher. Here, I’ll show you!
First off, you have to make the pastry. Use a food processor to combine the ingredients if you don’t like the mess of doing it by hand. Leave it to chill in the fridge, half can go straight in the freezer. Roll out the chilled pastry, blind bake it, bake it a little longer and then it’s ready for the caramel.
The caramel is a simple combination of sugar, butter and condensed milk; heated and stirred until your arm feels like it might fall off, then it’s done.
Pour your caramel into the baked base, sprinkle a little salt over the top, then pop it in the fridge to chill.
Before serving, slice up a few bananas and cover the caramel. You can have as much or as little as you like.
Top it all off with some cream and it can sit in the fridge until it’s ready to serve.
If you’re feeling fancy, you can put some pretty patterns into the top.
Slice yourself some pie & enjoy!
- 600g plain flour
- 1 tsp salt
- 400g butter, cut into cubes
- 2 free-range eggs, lightly beaten
- 100ml milk
- 4 tsp white wine vinegar
- 75g butter
- 100g caster sugar
- 395 condensed milk
- pinch of salt
- 3 large ripe bananas, sliced
- 600ml cream, whipped until thick
- Preheat oven to 180 degrees
- Put the flour and salt in a food processor, add the butter and pulse until the mix resembles sand, this can also be done by working it in with your fingertips.
- Add the eggs, milk and vinegar. Mix well until it comes together in a loose dough, this can be done by hand or wooden spoon easily enough.
- Separate into two balls of dough, flatten a little and cover in cling wrap. Pop one in the refrigerator until you’re ready to roll it out (at least an hour or so) and the pop the other into the freezer for next time.
- When the dough is ready, roll it out on a floured bench, it’ll warm up and stick, so make sure the flour is nearby.
- Roll out the dough to about 3-4mm thick. It should be enough to line a 30cm flan or tart tin.
- Spray the tin with a little baking oil and lay the pastry in. Line the top with baking paper and fill with your choice of ‘blind baking bits’. This can be unpopped corn or rice.
- Bake for 15 minutes like this, then remove the baking paper and ‘blind baking bits’ and bake for an addition 10 minutes. The middle of the base needs to be fully cooked and almost golden.
- Combine the butter, salt and sugar in a saucepan and heat on low until the sugar has dissolved, this will be about 10-15 minutes.
- Add the condensed milk and heat on medium, stirring constantly. Cook, watching and stirring constantly, until the mixture has darkened in colour. This can take another 15-25 minutes, depending on how comfortable you are with bubbling caramel. I took longer because I wanted to make sure I didn’t over do it.
- To test if the caramel is ready, take a teaspoon of it, drop it onto a saucer and pop it in the fridge. Wait five-ten minutes and check the following: If it sets rock hard, add a little milk. If it is still really sticky, keep cooking. If it sets up a little, ie changes shape if you prod it but doesn’t stick to your finger – it’s good to go! **
- Pour the hot caramel into the blind baked pastry shell and refrigerate until you’re ready to top it with bananas.
- Slice your bananas up and cover the top of the caramel with them. Use as many or as few as you like. This pie had three bananas and I think it could have done with four or five. I do tend towards excess.
- Whip the cream until soft peaks form and dollop this all over the bananas. Pop the pie back in the fridge until it’s ready to serve.
- Serve chilled as the caramel will soften if left out.
** Note: I let my caramel cool before starting on the pastry, I would advise you not to do this as my caramel set hard, almost like a crystallised fudge. If this happens to you, add about 1/4-1/2 cup of milk and stir constantly over a medium low heat. It’ll take a while for all the sugar to redissolve, but it’ll save you from starting from scratch.