BANOFFEE CUSTARD PIE
“There is banoffee pie as it is – an overtly sweet and slippery union of banana and caramel. And then there is banoffee pie as it should be – where the caramel infuses a baked custard filling and is then topped with bananas. This kind of pie makes you feel like everything is going to be okay in the world.”
Makes one 24 cm pie to serve 8 to 12
A LITTLE EFFORT GREAT VALUE Keeps:
Up to 2 days, chilled Takes: If the crust has been blindly baked, then 50 minutes to make and bake. Chill for a minimum of 2 hours before finishing – overnight is great.
sweet butter crust 1 batch (see p 102), rolled into a 24 cm tart tin and blind baked to a golden brown
free-range egg white 1, lightly beaten, for brushing pastry (use the yolk for the filling)
For the filling:
cream 2 cups
vanilla paste 1 t
caster sugar 150 g
water 2 T
sea salt flakes ¼ t
free-range egg yolks 4
For the topping:
small, ripe and fragrant bananas 3
granadilla 1, pulped (or 2 t orange juice)
cream ¾ cup
vanilla paste ½ t
crème fraîche 100 g
chocolate rubble ½ x batch (milk chocolate, see page 104)
This story is from the May 2020 edition of Woolworths TASTE.
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This story is from the May 2020 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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