Nutty Banoffee Pie

Number of servings :

Prep time:

Cooking time:

Type of meal : | Pies/Tarts | Pies/Tarts

Special diet :

Ingredients

1-1/3 cups (325 mL) all-purpose flour
1/3 cup (75 mL) cold butter, cut in cubes
1/3 cup (75 mL) unsalted peanuts
1/4 cup (50 mL) (approx.) ice water
For the filling:
1 can (300 mL) sweetened condensed milk
3/4 cup (175 mL) packed brown sugar
1/4 cup (50 mL) butter
2 tbsp (30 mL) golden corn syrup
2 medium sized bananas
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) chopped toasted peanuts
3 whole natural peanuts, for garnish

Directions

Preheat oven to 350°F (180°C). Place flour in bowl. Using pastry blender or two knives, cut in butter until mixture resembles fine breadcrumbs. Finely chop peanuts and add to flour mixture. One tbsp (15 mL) at a time, stir in just enough cold water to form a soft dough. Gather dough into a ball. Wrap in plastic wrap. Chill for 30 minutes. Roll out dough on a lightly floured surface to ¼-inch (5 mm) thick round.

Fit dough into 8 inch (20 cm) fluted round pie pan with removable bottom. Trim excess dough. Line with parchment paper and pie weights. Bake in centre of oven for 20 minutes. Remove paper and weights, and bake for a further 10 to 15 minutes or until golden. Cool.

To make filling: In saucepan combine condensed milk, brown sugar, butter, and corn syrup; cook over medium heat, stirring, until sugar dissolves and butter melts. Increase heat to medium-high; cook for 5 minutes, stirring constantly, or until mixture turns golden caramel colour. Remove from heat. Cool for 10 minutes, then spoon into pastry shell.

Cool completely. Slice bananas and toss with lemon juice. Arrange around outer edge of pie. Decorate with chopped and whole peanuts and serve. Refrigerate leftovers.

Makes 6 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:2075

• Type of Meal Pies/Tarts

Type of Meal Pies/Tarts