Banoffee pie
Ready in:
55 min
Difficulty
easy
Servings
4
Free from
gluten, soy
Ingredients
For the dough:
- 180g Mum’s Mill Quick Bread Mix
- 40g cane sugar
- pinch of salt
- 1 egg
- 120g cold butter
For the filling:
- Carnation Caramel (397g)
- 2 bananas
For the decoration:
-
- whipping cream (whipped to soft peaks)
- grated chocolate
Step by Step Instructions
Step 1
Preheat the oven to 200°C/400°F/Gas 6.
Step 2
To make the dough, cut the butter into small cubes, add the other ingredients, stir together then knead until it comes together and forms the dough.
Step 3
Line a pie tin (or a cake tin) with baking paper. Press the dough into the base and sides of the tin (at least 1cm high). Line the pastry with baking paper and baking beans (so that the dough does not rise during baking).
Step 4
Bake for 15 minutes with beans on top. Then take the beans and baking paper off the top and bake for another 10 minutes (this is called blind baking).
Step 5
When the base is ready, spoon the Carnation Caramel into the base and spread gently to the edges.
Step 6
Slice the bananas and lay them over the caramel.
Step 7
Spread the whipped cream over the top and grate over the chocolate to finish.
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