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)


















