Coffee Banoffee Pie

This makes about enough for six servings and about 750 calories PER SERVING, it's not exactly health food and involves quite a lot of mucking about but it's yummy stuff.

  • 375g (13oz) packet chilled dessert shortcrust pastry
  • 40g (1½ oz) butter
  • 400g (14oz) can condensed milk
  • 300ml (½ pint) double cream
  • 3 medium bananas
  • 1tsp coffee essence
  • 55g (2oz) caster sugar
  • 1 small chocolate Cadbury's Flake, crumbled

Roll out the pastry and line a tin and chill for 30 minutes. Put crumpled foil in the pastry to help it hold it's shape and bake it for 15 mins in a preheated oven at 190°C (gas Mark 5). Remove the foil and bake for a further 5 mins or until golden brown. Allow to cool.

Gently melt the butter in a pan. Add the condensed milk and cook over a medium heat, stirring continuously until it is a might caramel colour. Remove from the heat and stir in 2tbsp of cream. Leave to cool.

Slice 2 bananas into the pastry case and cover with the creamy mixture. Whisk the remaining cream with the coffee essence until thick and spread on top.

To make the caramel, line a baking sheet with oiled foil. Dissolve the sugar in 1tbsp of water in a pan and boil until the syrup turns golden. Pour onto the foil and leave to set before breaking into pieces.

Use the caramel pieces, crumbled chocolate flake and slices of the remaining banana to decorate the pie before serving.

NB: The easiest way to clean the pan that you used to make the caramel is to boil some water in it to melt the sticky caramel.

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