Banoffee pie

Banoffee pie

This British classic was invented in 1972 in a Sussex restaurant and was said to be Margaret Thatcher's favourite pud.

By , 21 September 2015

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Banoffee pie
  • 1 Hour 40 Mins
  • Serves: 10
  • Price: 50p per serving
Nutritional Info
Each 144g serving contains
  • Energy

    1951KJ

    466KCAL

    23%
  • Fat

    27g

    high

    38%
  • Saturates

    16g

    high

    82%
  • Sugars

    37g

    high

    41%
  • Salt

    0.29g

    low

    5%
of your reference intake.
Typical energy values per 100g: 1355kJ/324kcal.
Ingredients
  • 175g plain flour, plus extra for rolling out
  • 2 level tbsp icing sugar
  • 100g butter, cut into cubes
  • 1 free-range egg yolk
  • 397g can Carnation Caramel Condensed Milk
  • 3-4 bananas, peeled and sliced
  • 300ml double cream
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour, icing sugar and a pinch of salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs.

  • Add the egg yolk and 2 tbsp cold water and mix until the mixture starts to form clumps (you may need to add a little more water).

  • Gather the dough together with your hands. Roll out the dough on a lightly floured surface and use it to line a 20cm round flan tin. Prick the base with a fork, then chill for 30 minutes.

  • Line the pastry case with foil and fill with dry beans or rice. Bake for 10 minutes, then remove the foil and cook for another 5 minutes. Cool.

  • Fill the pastry with the caramel condensed milk and top with the bananas. Lightly whip the cream with the coffee essence. Pile on top and sprinkle with the chocolate grated into curls.