KBB #5–Banoffee Pie
The fifth challenge from Klub Berani Baking is Banoffee Pie. I usually make a regular crust for my pie/tart, but this one requires me to make a rich pie crust using egg yolks. I prefer the regular crust to the rich crust because I hate having leftover egg whites! 
I don’t have any obstacles making this pie, but there’s a few steps that I didn’t pay attention, that was letting the crust rest in the fridge after being formed to the pan, the crust was rolled too thick, although my tart pan was already quite big in size, and a rectangular tart pan was used instead of a round pie pan. Hello??? I felt like I was lost in translation though the recipe was in English. Thus, I couldn’t say that this is a true Banoffee Pie because it’s misleading, it should be called Banoffee Tart. A few things that I liked to point out was that I didn’t care about the caramel-dulce-le-leche-like sauce (or toffee) for the filling. I didn’t like the taste at all and it’s quite sweet; I didn’t pour all the sauce into the tart, instead I drizzled it when it’s time to eat the tart. Next time, a butterscotch sauce might be a better substitution. But I like having bananas in tart shell with whipped cream. One addition to the recipe was that I added lemon juice to my bananas to prevent them from getting brown (just in case).
Banoffee Pie
Makes one 20-22 cm pie or tart
Pastry
300g all-purpose flour
150g unsalted butter, diced
5 tablespoons granulated sugar
2 egg yolks
3 tablespoons cold water
Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.
Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes. Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.) 
Filling
75g butter
50g brown sugar
3 tablespoons milk
300g sweetened condensed milk
2 firm bananas
300ml heavy cream
Toasted slivered almonds, optional
Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.
Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and toasted slivered almonds, if using.
Source: Foodtown Magazine, October-November 2007; Cuisine Magazine, November 2002 (with adjustments of pastry making and filling)
Liz, I have never had a banoffee pie, or tart, for that matter. I like your twist on it. Truly beautiful! Gotta find myself something sweet now, to calm me down.
thanks Pat…banoffee is two words combined together, banana and toffee because the filling is banana and toffee..
Comment by Patricia Scarpin — May 30, 2008 @ 9:50 am
Wowsa! That’s the prettiest Banoffee pie I’ve EVER seen! Oh, I’d love to have a piece right now!
ohh hey…sadly, it’s gone now
Comment by Mari — May 30, 2008 @ 2:08 pm
all I know Liz, those pie is absolutely gorgeous! It is so fun that a member of kbb posting at the same time. it allows me to see different kinds of pictures at the same time:)
i know…me too.
Comment by dwiana — May 30, 2008 @ 2:36 pm
toss ! hahaaha… ternyata kita pakek loyang yg sama. Aku bikin, skm aku kurangin makanya gak telalu manis, malahan pas dimakan sma crustnya berkurang lagi manisnya, soale crustnya pakek gula man sesendok hehehee…
I like your style arranged the images
kayaknya elo punya yg kotak panjang deh, diliat dari foto elo di website. sedang gue pake yg rectangular, lebih gede jadinya Rit, tetep aje tu kulit lebih banyak soalnya gue ketebelan gilingnya. aku salah mustinya bikin 1/2 resep aja fillingnya, soalnya ternyata aku gak doyan sama sekali.
Comment by rita bellnad — May 30, 2008 @ 6:38 pm
Atasnya pake garnish irisan almond ya mbak… mmm, looks yummy…! tadinya aku jg mo pake, tapi nggak kesampean euy… niwei, aku link ya mbak…
malah gampangan pake almonds, gak manis lagi, cuma nambah kriuk2…silahkan di link..
Comment by ine sena — May 30, 2008 @ 11:38 pm
cakepppp mbak…:D…keliatan endang banget, loyangnya juga baguss euy..aku ga punya loyang pie gede, makanya dibikin mini..:P…trus atasnya dikasih almond kah ? cakepppp
aku punya loyang pie, tapi malah otaknya jauh2 hari udah mikirin pake tart pan…dasar…iya itu almonds
Comment by elsye — May 31, 2008 @ 3:53 am
waaahhhh cakep bangetttt hebattt
makasih ya Tie…
Comment by tie — May 31, 2008 @ 5:23 am
I’m sitting here, thinking, I need a sweet fix and you show me this…..waaaahhhhhhhh! I would love about half of that pie right now.
owww..oww…so sorry Nina! you do have sweet tooth, eh?
Comment by nina — May 31, 2008 @ 6:44 am
suka sama motif alas banoffee-nya. fotonya jernih. seneng liatnya. ga kaya fotokuw yg acak-kadut
masak fotomu acak kadut Min? aku malah lagi abis ide mau foto2 nih…
Comment by mindy — May 31, 2008 @ 11:02 am
hey, well done on the pie hehehe… too much work, too little time, ey?
that’s right Fi..I’m very busy this month, the dates were flying away too fast.
Comment by arfi — May 31, 2008 @ 8:03 pm
Syuka deh loyang pie kotak begitu. Blm pernah liat di Jkt. As always, slalu suka dengan style mu Mba..:-)
memang suka pake tart pan ini motongya jadi bisa rapih
thanks ya Ne...
Comment by Andrie Anne — June 1, 2008 @ 2:12 am
duuhhh loyang pienya lucu sekali. kaciman deh gue baru liat.
hehhee…cari dong Dit, siapa tau ketemu. loyang ginian emang cantik
Comment by dita — June 1, 2008 @ 1:45 pm
Ohhh this looks so neat!
thanks Pei Lin!
Comment by Mrs Ergül — June 1, 2008 @ 7:54 pm
fotonya cantiiiiiiiik….. suka suka suka ! Finishingnya juga gak biasa, cantik deh pokoknya !
bisa aja kamu Mae…muter otak sampe tujuh keliling nih
Comment by mae — June 2, 2008 @ 7:41 pm
cantik…
keren banget
makasih ya udah mampir…
Comment by ezza — June 2, 2008 @ 10:43 pm
Wuih.. fotonya jernih banget..
Keren nih..
makasih ya atiek!
Comment by atiek — June 3, 2008 @ 9:33 pm
Loyang Pienya cantik euy…apalagi Banopinya, two thumbs!
secantik orgnya ya Ret…heheheh…thanks!
Comment by retno — June 4, 2008 @ 2:13 am