BANOFFEE PIE

Yields8 Servings
 100 g butter cubed
 100 g dark muscovado sugar
 100 ml double cream
 400 g puff pastry
 4-5 ripe bananas
 Beaten egg, to glaze
For the topping
 300 ml double cream
 2 tbsp icing sugar
 2 tsp vanilla extract
 30 g dried banana chips, roughly chopped
1

Make the sauce for the pie by putting the butter, sugar and double cream into a pan over a medium heat and stir frequently until everything melts; bring the mixture to the boil for just a minute; remove from the heat and allow to cool to room temperature – it should thicken and become spreadable

2

Preheat the oven to 200C/Gas6

3

Roll out the pastry and place on a baking sheet lined with baking paper; score a border all the way around the edge of the pastry 1 cm from the edges; prick the centre with a fork

4

Spread ¾ of the sauce within the border, set aside the rest to use later

5

Peel the bananas, cut into thin discs and arrange on top of the sauce, overlapping so they all fit; glaze the pastry border with the beaten egg

6

Bake for 35 minutes until the pastry is crisp underneath and the bananas have darkened; don’t worry if the pastry has really puffed up because it will sink back on cooling; cool on the tray

7

Whisk together the cream, icing sugar and vanilla extract to soft, floppy peaks, chill

8

When the pie is cool, randomly dollop with cream, warm the sauce just until runny and drizzle it over the top; scatter the chopped banana chips on top

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