Banoffee Pie


This recipe is the fifth challenge from KBB. I know it has waaay passed the deadline. But it was due during finals weeks. I was just buried with deadlines and exams.

Time-management is not the hardest thing that keeps you from doing your hobby as a graduate student. The main challenge is more technical. It is “the lack of tools” as I call it. It is not that we –graduate students– cant afford buying them –even though we are definitely on a tight budget, but priorities can change, if you know what i mean ;p–.But, we are just unwilling to buy them. Because we know that we are out of this country by certain date or certain event (e.g. public thesis defense which by nature is highly variable ;) ), therefore there is no need to stack up things. For example, do you believe when I tell you that I have no single rolling pin! So how do I flatten my dough? A nice, sturdy, passed-down-item-from-previous-grad-students-thus-it-is-free-for-me mug :) .

Folks, meet my rolling pin! =)


Ow gosh, it sounds sad, aint it? Naah, all is good! Anyhow, I think Banoffe Pie is the sweetest pie i’ve ever tasted. It is a good dessert after a nice and proper dinner. Just make sure you aint diabetic. Heck, if you are, it is worthed the risk of getting a high sugar level for a slice of this heavenly pie.



Gather up all of the ingredients. Of course I dont have any food processor or even a pastry slicer/blender. So what do I use? a plastic spatula ;) . It was quite of a muscle work, but the pastry turned out to be fantastic. You can cut through it with your spoon.


This is my rolling pin. Have you two met? =)





Baking the base was a no hassle.




I like my filling to be quite thick. But, at that time my housemate was also cooking and it got a little crowded in the kitchen. I LEFT the filling on the stove on a very low heat. I thought I would go back at it in a few minutes. This is a no-no when you are cooking condensed milk and sugar. You should keep stirring it. So I thought I have ruined my fillings as the burnt sugar have been building up at the bottom of the pan. It still taste good, but it still is “too runny” for me.



Have a slice!

Banoffee Pies
Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.

300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs 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 Tbs milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls atau grated white chocolate

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 noozle! You are allowed to use nuts if you’d like). Makes 4-6.

Bahasa Indonesia:

300g tepung terigu, 150g mentega tawar, iris dadu, 5 sdM gula, 2 kuning telur, 3 sdM air dingin

Masukkan tepung, mentega dan gula di dalam food processor, lalu proses hingga tercampur rata, tambahkan kuning telur (memakai pulse, supaya mengadoninya kemungkinan besar dapat tercampur rata dengan kecepatan tinggi dan waktu yang pendek). Proses hingga menjadi remah-remah. Tambahkan air sedikit demi sedikit. Jika remahnya menjadi lebih besar (maksudnya sudah terkumpul), matikan mesin dan periksa apakah pastry bisa dikumpulkan jadi satu jika ditekan-tekan menggunakan jari (tekannya pelan-pelan aja, just to make sure). Keluarkan ke atas meja kerja dan kumpulkan (jangan uleni) hingga membentuk bulatan besar. (cara yang paling baik adalah tidak dengan meremas2 adonan supaya tidak mendapatkan hasil pastry yang keras/rubbery. Kumpulkan adonan ke atas plastik, kalau bisa langsung dibentuk seperti bola lewat cara merapatkan seluruh ujung plastik menjadi satu sehingga membentuk bola, jadi tidak menggunakan jari jemari anda untuk membentuk apalagi meremas adonan.

Note: jika tidak mempunyai food processor, tepung bisa dicampur dengan mentega pakai jari hingga berbentuk remah-remah hanya saja jangan diremas-remas. Gunakan ujung2 jari jika ingin mencampurkan tepung dengan mentega.

Setelah terkumpul membentuk bola diamkan di kulkas selama kurang lebih 30 menit.

Keluarkan dari kulkas, giling sehingga mencukupi untuk menutup 20-22cm flan tin atau loyang pie/tart.. Tekan-tekan hingga memadati seluruh dasar loyang. Trim pinggiran pie/tart lalu tusuk dasar pastry dengan garpu. Sisihkan sebentar selama 30 menit.

Alasi kertas roti dan gunakan biji-bijian untuk menekan adonan supaya tidak menggelembung jika dipanggang. Panggang suhu 180C selama 12-15 menit atau hingga pastry kelihatan kecoklatan. (Lalu angkat kertas roti dan biji2an lalu panggang lagi selama 5 menit hingga dasar pastry mengering.)

75g mentega, 50g brown sugar, 3 sdM susu, 300g SKM, 2 buah pisang matang tapi tidak lembek, 300ml krim, ½ -1 cup white chocolate curls atau parut.

Masak mentega dengan gula hingga mentega leleh dan gula larut. Didihkan dan masak selama 1 menit (dengan api kecil), sambil diaduk-aduk menggunakan sendok kayu. Angkat dari api dan tambahkan susu dan SKM. Kembalikan ke atas api dan didihkan. Masak hingga 5-6 menit, diaduk-aduk hingga filling mengental dan berwarna kecoklatan. Dinginkan. (jika ingin mendapatkan efek runny, masaknya hanya sampai 4 menit saja).

Iris-iris pisang dan susun di dasar pastry yang sudah dipanggang. Tuang karamel lalu dinginkan di dalam kulkas selama 2 jam. Kocok krim hingga kaku lalu tuang ke atas pie/tart (boleh dengan cara mengolesi atau menyemprot dengan spuit, it’s the time to use your imagination!) Taburkan coklat serut di atas krim.


4 Responses to “Banoffee Pie”

  1. arfi Says:

    well done, girl!

  2. indri Says:

    wah, nambah satu makan lagi nih.. yummy..

  3. vin Says:

    dah keterima entrynya sha, thanks:)

  4. Mariah Mirza Says:

    Hi there. When it all come to opinions, everyone has its own; specially regarding \”Banoffee Pie\”. Have you seen a good chocolate curls recipe?

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