Banoffee Pie

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Here is something different to our usual recipes, a sweet treat that will blow your mind. This pie can be eaten warm, not hot, and can be stored in the fridge for three to four days afterwards, so you do not have to eat it in one sitting, if you can stop yourself.

Serves: 8
Preparation Time: 60 minutes
Cooking time: 35 minutes 


  • Pastry
  • 1 1/2 cups (225g) plain flour
  • 1 tbsp icing sugar
  • 140 g cold butter, chopped
  • 1egg yolk
  • 2 tbsp cold water
  • Banoffee pie
  • 395 g can sweetened condensed milk
  • 75 g butter, chopped
  • 1/2 cup (110g) firmly packed brown sugar
  • 2 tbsp golden syrup
  • 2large bananas (460g), thinly sliced
  • 300 ml thickened cream, whipped


  1. To make pastry, process flour, sugar and butter until crumbly; add egg yolk and water, process until ingredients come together. Knead dough on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
  2. Grease 24cm-round loose-based fluted flan tin. Roll dough between sheets of baking paper until large enough to line tin. Ease dough into tin; press into base and side. Trim edge; prick base all over with fork. Cover, and refrigerate 30 minutes.
  3. Preheat oven to 200°C (180°C fan-forced).
  4. Place tin on oven tray; cover dough with baking paper, fill with dried beans or rice. Bake 10 minutes; remove paper and beans carefully from pie shell. Bake a further 10 minutes; cool.
  5. In a medium saucepan, combine condensed milk, butter, sugar and syrup; cook over medium heat about 10 minutes, stirring, or until mixture is caramel-coloured. Stand 5 minutes; pour into pie shell, cool.
  6. Top caramel with banana; top with whipped cream.