Boston Banoffee Pie

Pirate Dreams
Posted on 11/09/2012 by cakecrumbs
Banoffee Pie is one of those things I've heard lots about, but actually had no idea what it was. So when browsing through one of my books for this week's cook book challenge, I saw this recipe listed and just had to find out what all the fuss was about. 





If, like me, you have no idea what it is - it's basically a shortcrust pastry shell, filled with caramel and topped with whipped cream, bananas and chocolate. This cook book called this one a Boston Banoffee Pie. I have no idea what makes it specifically Boston-esque as I can't see how this differs from the traditional English version. Semantics aside, this pie is made of nom. 



If you have a food processor, making the pastry base is a cinch. If, like me, you don't, rubbing the butter into the flour is going to be more arduous and messy than your basic scone dough requires, but the result will be worth it. 

This baby ended up as dessert for us for the next three meals. It was delicious. While I like bananas, I usually have little desire to put them in desserts. They're not my absolute favourite fruit, but I have to say I loved them in this. In future I would probably include more than one ring of garnish of them. The bananas complimented it so well and cut through the richness of the toffee. 



Here's the recipe from Dream Desserts:

Boston Banoffee Pie

Ingredients

150g/5oz/1 1/4 cups plain flour
225g/8oz/1 cup butter
50g/2oz/4tbsp caster sugar
1/2 x 405g/14oz can skimmed, sweetened condensed milk
115g/4oz/2/3 cup soft light brown sugar
30ml/2tbsp golden syrup
2 small bananas, sliced
a little lemon juice
whipped cream to decorate
5ml/1 tsp grated plain chocolate

Method

  1. Preheat the oven to 160°C/325°F/Gas 3. Place the flour and half of the butter in a food processor and blend until crumbled (or rub in with your fingertips). Stir in caster sugar.
  2. Squeeze the mixture together with your hands until it forms a dough. Press into the base of a 20cm/8in loose-based fluted flan tin. Bake for 25-30 minutes, until lightly browned.
  3. Place the remaining 115g/4oz/1/2 cup of butter with the condensed milk, brown sugar and golden syrup in a large non-stick saucepan and heat gently, stirring, until the butter has melted and the sugar dissolved.
  4. Bring to a gentle boil and cook for 7 minutes, stirring all the time (to prevent burning), until the mixture thickens and turns a light caramel colour. Pour onto the cooked pastry base and leave until cold. 
  5. Sprinkle the bananas with lemon juice and arrange in overlapping circles on top of the caramel filling, leaving a gap in the centre. Pipe a swirl of whipped cream in the centre and sprinkle with grated chocolate. 


For more photos, chatter about the book this week's challenge is from, or just the printable recipe, head on over to the original post at Cakecrumbs. 




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