banoffee pie

                            

I wanted to make something really sweet and I had a few really ripe bananas and luckily a can of condensed milk. I had never tried making caramel from condensed milk before, but it’s really easy and the caramel tastes really good, too.

I decorated the pie with pecan nuts and milk chocolate and even though the taste was great now, I’m going to use salty nuts next time to give even more flavour.

Enjoy and let me know what you think ;)

Pie crust:

160g all purpose flour

pinch of salt

40g sugar

135g cold butter

Filling:

1 can of sweetened condensed milk

200 ml whipped cream

3-4 ripe bananas

pecan nuts

milk chocolate

Recipe:

1. Remove the label  of the can and put it in a pot of water and let it boil about three hours. Make sure the can is under water at all times and let it cool before you use the caramel.

2. Lightly butter or put a parchment paper on your tart pan.

3. Combine flour, pinch of salt and sugar. Cut butter into small pieces and add in the mixture, but don’t knead too long, just that the pastry starts to come together. Press the pastry to the bottom and sides of your tart pan. Use a fork to make little holes to the bottom and put the pan in the freezer for about 15-20 minutes.

4. Preheat the oven to 220c (425F) and bake the crust about 15 minutes.

5. Whip the cream and put it in the refrigerator to wait. When the crust and the caramel have cooled, pour the caramel onto the crust. Spread the cream on top of the caramel. Cut the bananas into thin slices and place them on top of the cream.

6. Crush the pecan nuts and spread them on top of the pie. Melt just a little bit of chocolate, just that you can make a few stripes to the pie. And voíla, your pie is ready!