Banoffee pie my way

Banoffee pie my way

By
From
Ben's BBQ Bible
Makes
8 pies
Photographer
Billy Law

Banoffee pie is a true modern classic of English home cooking. It was invented some time in the 1970s, apparently in East Sussex, and its popularity in England is amazing. Therefore, it cannot be left out of an English barbecue experience.

The name comes from the pie’s combination of banana and toffee, which is created by cooking a can of condensed milk. My variation on the classic uses the caramelised condensed milk to create a ripple effect, and the pie is finished with a drizzle of chocolate sauce. James Martin gave me the idea for this twist

Pastry

Ingredients

Quantity Ingredient
350g butter, cold
500g plain flour
150g icing sugar
3 egg yolks
rice, for blind-baking

Filling

Quantity Ingredient
395g can condensed milk
100g good-quality dark chocolate
200g crème fraîche
250g mascarpone
4 large bananas, sliced

Chocolate sauce

Quantity Ingredient
100ml cream
100g good-quality dark chocolate

Method

  1. Prepare the pastry by rubbing the butter into the flour and sugar until a fine crumb is achieved. Add the egg yolks and bring together until combined. Wrap in plastic wrap and chill for at least 2 hours.
  2. Place the unopened can of condensed milk in a heavy-bottomed saucepan, cover with water and simmer for 3 hours. Keep covered with water at all times, as otherwise the can could explode! Remove after 3 hours and allow to cool completely.
  3. Roll out the pastry and line individual tartlet tins, leaving the pastry hanging over the sides. Cover the pastry with baking paper. Fill with rice and blind-bake for 20 minutes, until the pastry is set but not coloured. Remove the rice and continue to bake for 10 minutes, until the pastry is golden and crisp.
  4. Allow to cool, then trim the edges of the pastry.
  5. To make the filling, melt the chocolate and line the inside of each tartlet tin with a thin layer of melted chocolate.
  6. Combine the crème fraîche and mascarpone in a bowl, then fold through the caramelised condensed milk to create a ripple effect.
  7. Spoon the caramel into the tarts and top with slices of banana.
  8. To make the chocolate sauce, heat the cream until just boiling. Remove from the heat, add the chocolate and mix until completely melted.
  9. Drizzle the sauce over the pies and serve straight away.
Course:
Dessert
Sweets
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
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