Banoffi pie

Recipe from: 11/1/1994 12:00:00 AM
Ingredients 11
Servings 8


  • 170
    cake flour
  • 85
  • ice-cold water
  • baking beans
  • greaseproof paper
  • 397
    Nestlé Caramel Treat
  • 2
    medium-sized bananas
  • 30
    lemon juice
  • 280


To make the pastry: sift the flour into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in enough iced water to make a soft but not stick dough. Wrap in clingfilm and chill for 10 minutes. 1. Set the oven at 200 ºC. Roll out the pastry into a large circle, about 23 cm in diameter, on a lightly floured board and line a 20 cm springform tin. Lightly prick the pastry. Line with greaseproof paper, fill with beans and bake blind for 15 minutes. Remove the baking beans and paper and bake for a further 10 to 15 minutes or until the pastry is cooked through. Leave to cool. 2. Slice the bananas, toss them in the lemon juice and arrange over the base of the pastry case. Put caramel in a mixing bowl and beat with a drop of hot water until it is smooth. Spoon the caramel over the bananas and chill for up to 2 hours. 3. To serve, spread or pipe cream on top of the caramel layer.

Read more on: bake  |  fruit

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