Thursday, August 25, 2011

Banoffe Pie



this is one of our favourite and i’ve been wanting to try out this recipe ever since i saw Rima posted in her blog many many many many moons back.

iyyaaa… nak cuba recipe tu tapi always ended up with the one yang i slalu buat tu..ehehe the one yang i slalu buat tu guna digestive biscuits aje for pie crust dia..recipe baru nih kena buat pie crust from kan bila dah from scratch tu memanglah makcik ni agak liat sikit hikhik

anyway, here’s the recipe ye!


i copy ajek from puan Rima..thanks a bunch for sharing this wonderful recipe..we love it so much!

300g flour
150g unsalted butter - diced
5 Tbsp sugar
2 egg yolks
3 Tbsp cold water


Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes. 

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

75g butter
50g brown sugar
3 Tbsp milk
300gm sweetened condensed milk
2 firm bananas


300ml cream (I used fresh cream)
1 1/2 cup white chocolate curls OR grated white chocolate (i just put bananas and bananas ;-))



Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.




Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and nozzle! Feel free to use nuts instead if u like).


source:- bisousatoi

ini pulak resepi untuk base yang menggunakan biskut digestive. (kalau guna digestive, tak payah bakar lah base tu ye)

250 gm biskut digestive – hancurkan

100 gm melted butter

gaulkan biskut digestive dengan melted butter dan tekan ke dalam bekas hingga rata. sejukkan di dalam peti sejuk sementara menunggu caramel siap.

bila caramel dah siap, potong pisang and susun pisang di atas base  tadi dan tuangkan caramel di atas pisang tadi. sejukkan sekurang kurangnya 1-2jam

bila nak makan, taruk whipping cream on top of the caramel. siap!

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