Banoffee Pie
As you may be able to guess from the name, Banoffee Pie is a pie made from the combination of bananas and toffee (from boiled condensed milk: dulce de leche), with cream. It is a British dessert developed in the 1970s. Tenina has contributed this delicious version of the dessert, which can be made completely from scratch with your thermo mixer!
No: Egg
Contains: Gluten / Dairy / Nuts
*Variations: Can be made without Gluten / Dairy
Total Preparation Time 2 hours
Serves 8 (or more, depending on serving size)
Can be kept in the fridge for a few days until finished
Ingredients
- Dulce de Leche:
- milk - 800g, full cream (*or coconut cream for a dairy free version)
- sugar - 250g
- vanilla bean paste - 1 tsp, Heilala
- cinnamon - 1 tsp, ground
- maple syrup - 50g, real
- Crust:
- butter - 130g (*or dairy free spread)
- lemon - 1, zest, finely grated
- brown sugar - 50g, dark
- vanilla bean paste - 1 tsp, Heilala
- plain flour - 160g (*or GF flour)
- sea salt - pinch
- macadamia nuts - 50g
- pistachios - 50g, shelled
- cashew nuts - 50g
- Filling:
- bananas - 3 large, ripe
- maple syrup - to taste
- cream - 600g (*leave off or find dairy free alternative for DF)
- chocolate - shaved, to garnish
Method
- Place milk (800g), sugar (250g), vanilla (1 tsp) and cinnamon (1 tsp) into bowl.
- Cook 8 minutes / 90C / Speed 4.
- Add maple syrup (50g). Cook 30-35 minutes / 110C* / Speed 3. Place basket on top of lid to allow reduction with minimum mess.
- Blend Speed 6 / 30 seconds. Set aside until ready to assemble pie.
- Place butter (130g), lemon zest (1) and brown sugar (50g) into bowl. Melt for 3-4 minutes / 37C / Speed 2.
- Add vanilla (1 tsp), flour (160g), salt (pinch), macadamias (50g), pistachios (50g) and cashews (50g) to the bowl.
- Blend Speed 6 / 15 seconds.
- Press into deep sided flan tin with removable base (approx 23cm diameter).
- Put in freezer for 20 minutes.
- Preheat oven to 180C on a fan forced setting.
- Bake for 10 minutes.
- Remove pastry from oven and top with Dulce de Leche.
- Bake a further 10-15 minutes.
- Cool completely.
- To finish, cut bananas and arrange on top of filling.
- Drizzle with maple syrup to taste.
- Attach the whisk attachment and add cold cream (600g) to the bowl.
- Whip Speed 3.5 / 5-40 seconds. Watch carefully to get desired consistency of cream - you don’t want to end up with butter!
- Either pipe or spread cream on top of bananas and decorate with shaved chocolate.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.
