Banoffee pie is always a winning dessert. It contains decedent layers of caramel, banana and whipped cream; but best of all it's also a really easy pie to put together.
Banoffee pie is sometimes made with a biscuit base instead, but its original creator lists this as one of his pet hates along with whipped cream from a can. Take the extra time to make your own deliciously buttery sweet crust pastry and you'll be hooked!
Filling 1 can of condensed milk
300ml whipped cream
Vanilla bean paste
Usually with a pie you'd start on your pastry first, but in this case the caramel takes 3 hours to cook so you'll want to start it boiling. Submerge the can of condensed milk in boiling water, making sure the entire can is covered. Continue to boil for 3-hours, checking every 20 minutes and topping up any evaporated water.
While your caramel is boiling, you can start on your pastry. Add the butter and icing sugar to a mixer and beat until creamy.
Add the eggs one at a time until they are combined.
Add in flour and baking powder, and then mix until just combined. Don't over mix the dough.
Make into a disk shape, then cover with cling wrap and leave in the fridge for at least 30 minutes.
Once the dough has rested, remove it from the fridge and roll out onto a floured surface so it is 3mm thick.
Place the dough over a pie tin or tart ring, and gently press it into shape. Don't worry if the pastry breaks. Sweet pastry is really forgiving, and you'll always be able to patch up any holes or tears with extra pastry.
Cover with cling wrap and place in the fridge for at least 30 minutes.
Preheat the oven to 175 degrees C.
Remove the pastry case from the fridge and cover the inside with a large circle of baking paper, then fill with baking beans or rice to blind bake.
Bake for 15 minutes, then remove the beans and baking paper, return to the oven and bake for a further 15 minutes.
The pastry base should now be lightly browned and crispy. It is now ready to fill as soon as your caramel is done. Put it to the side to cool.
After the condensed milk has been boiling, remove it from the water and place in a bowl of cool water.
Meanwhile slice up your bananas and whip your cream using a little bit of icing sugar and vanilla bean to suit your tastes.
Remove the lid from the caramel and scrape the contents into a bowl. Stir well so that the consistency is smoother.
Fill the pastry case with the condensed milk caramel. Then cover with a layer of bananas.
Cover with whipped cream. You can just spoon it on and smooth it around, or you can use a piping bag and tip to create your own design.
Finally grate a small amount of dark chocolate over the top, and then serve.
Once you've boiled the condensed milk it will keep in the cupboard for quite sometime as long as it remains unopened. So boil up a few at once, and keep some caramel in the cupboard for a quicker pie next time.