Banana and Toffee Pie

A ginger and pecan pie shell is filled with a deliciously smooth toffee custard and topped with sliced bananas. Whipped cream is then dolloped on top and garnished with chopped pecans.


Banana and Toffee Pie

  • Preparation time: 40 minutes
  • Chilling time: 50 minutes
  • Cooling time: 5 minutes
  • Ingredients
  • For the crust
  • 255 g (9 oz) ginger snap biscuits/cookies
  • 55 g (2 oz) pecans, toasted (½ cup)
  • 115 g (4 oz) butter (½ cup, or 1 stick), melted
  • 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
  • 180 ml (6 fl oz) double cream/whipping or heavy cream (¾ cup)
  • 4 ripe bananas
  • 14 g (½ oz) pecans, roughly chopped (2 tbsp)

Equipment

  • You will also need a 23 cm (9 inch) loose bottomed tin or springform pan.
  • Method
  • For the crust
  • Break the biscuit/cookies into a food processor and add the pecans.
  • Pulse until the crumbs are really small (the texture of coarse sand).
  • Add the melted butter until the crumbs are nicely coated.
  • Tip into the tin or pan. Using the base of a glass, 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 30 minutes.
  • For the filling
  • Meanwhile melt the butter in a small pan over a low heat.
  • Add the sugar and dissolve over a low heat, stirring occasionally, about 3 minutes. Set aside.
  • Put the cornflour/cornstarch into a small bowl and mix with ¼ of the milk, until the cornflour/cornstarch has dissolved.
  • Gradually stir the milk and cornstarch mixture into the butter and sugar until smooth.
  • Return to a medium–high heat and bring to the boil, stirring continuously. The mixture should now have thickened.
  • 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 topping
  • Slice the bananas and decoratively cover the toffee custard.
  • Whip the cream until soft peaks form and cover the bananas, leaving the outer ring of bananas exposed.
  • Decorate the cream with the chopped nuts.
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Individual Banoffee Pavlovas

Individual Banoffee Pavlovas

These scrumptious pavlovas have a base of meringue topped with cream, toffee sauce and sliced bananas, then decorated with chocolate swirls.

Individual Banoffee Pavlovas

4 pavlovas
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • For the meringues
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115 g (4 oz) caster/white sugar (½ cup + 1 tbsp)
  • 2 tsp cornflour/cornstarch
  • ½ tsp white wine vinegar

  • For the cream topping
  • 150 ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
  • For the banoffee topping
  • 90 ml (3 fl oz) Dulce de Leche (a creamy caramel sauce) (⅓ cup)
  • 2 bananas

  • For the chocolate swirls
  • 55 g (2 oz) plain/dark chocolate

Equipment

  • You will also need a small disposable piping bag.


  • Method
  • Preheat the oven to 140°C (275°F) (gas 1)

  • To make the meringue, whisk the egg whites until stiff, then gradually add the sugar, a spoonful at a time, until the meringue is stiff and glossy. Sprinkle over the cornflour/cornstarch and vinegar and whisk in.

  • Using the meringue from the whisk, dab a little in each corner of a large baking tray/sheet. Now line it with baking parchment. (The meringue will keep the lining in place).

  • Then spoon four separate large spoonfuls of meringue onto the paper and flatten to make circles about 2.5 cm (1 inch) thick.
  • Bake for 1¼ hours, until the meringues can be lifted off the paper easily. Leave to cool.

  • Break the chocolate into small pieces and place half in a bowl over a pan of just simmering water. When melted remove from the heat and add the remaining chocolate. Stir until the chocolate has melted and the consistency is smooth. Set aside to cool a little.

  • Next, whip the cream until it is thick, then gently spread over the meringues.

  • Measure the Dulce de Leche into a small bowl. Now slice the bananas and add to the bowl. Stir to coat the bananas with the caramel and spoon over the cream layer.

  • Spoon the chocolate into the piping bag and snip off the end to give a small opening. Pipe a zig-zag pattern over the bananas.

  • They can be chilled for up to one hour. Any longer and the bananas will start to discolour.
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Updated: August 1, 2018