
Banoffee Pie
10 servings
- Preparation time: 50 minutes
- Chilling time: 1 hour 25 minutes
- Cooling time: 5 minutes
- Ingredients
- For the base
- 285 g (10 oz) digestive biscuits, finely crushed (24 biscuits)
- 140 g (5 oz) butter (⅝ cup, or 1¼ sticks)
- For the filling
- 70 g (2½ oz) butter (⅓ cup)
- 225 g (8 oz) dark muscovado/soft dark brown sugar, lightly packed (1 cup)
- 3 tbsp cornflour/cornstarch
- 240 ml (8 fl oz) milk (1 cup)
- 3 eggs, large (U.K.)/extra large (N.A.), yolks only
- 1 tsp vanilla extract
- For the topping
- 4 bananas
- 240 ml (8 fl oz) double/whipping or heavy cream (1 cup)
- 14 g (½ oz) chocolate shavings
Equipment
- You will also need a 23 cm (9 inch) loose-bottomed tin or springform pan, base lined.
- Method
- For the base
- Melt the butter in a small pan and then tip in the crushed biscuits.
- Stir until the crumbs are coated with the butter.
- Tip into the tin or pan. Using the base of a flat bottomed glass or measuring cup, pack them down to evenly coat the base and also create a rim, 2.5 cm (1 inch) up the sides to form a pie shell.
- Chill for 1 hour.
- For the filling
- First mix the vanilla extract and eggs yolks together and then put to one side.
- Then melt the butter in a small pan.
- Now stir the sugar into the butter. Let it dissolve over a low heat, stirring occasionally, about 3 minutes. Remove from the heat and set aside.
- Put the cornflour/cornstarch into a small bowl. Add a ¼ of the milk and stir to mix together.
- Slowly stir in the remaining milk.
- Then gradually stir the milk into the butter and sugar mixture until smooth.
- Return the pan to a medium-high heat and bring the milk to a boil, stirring continuously. The mixture should now have thickened.
- Reduce the heat and cook for a further minute, stirring constantly.
- Remove from the heat and immediately beat in the eggs and vanilla.
- Leave to cool for 5 minutes.
- Give it a quick stir and then spoon into the pie shell and level the surface.
- Chill for 20 minutes.
- For the filling
- Carefully remove the pie from the tin or pan and place on a serving plate.
- Now slice the bananas and use them to decorate the top by covering in concentric circles, starting from the outside.
- Whip the cream until peak stage is reached. Then dollop the cream on top of the bananas but leave the outside ring of bananas exposed.
- Sprinkle the chocolate shavings over the cream.