Banoffee Pie
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Step 1: Preheat the oven to 175C, and line an oven tray with parchment paper.
Step 2: In a large bowl combine the almond meal, plain flour, caster sugar, raw sugar and sea salt, rub in the butter until the mix resembles fine crumbs.
Step 3: Spread evenly onto the prepared tray and bake in the oven for 15 minutes or until golden (stir after 8 minutes to ensure even cooking.) Remove from the oven and cool.
Step 4: Grease and line (base only) a 30cm rectangular tin (fluted or not).
Step 5: In a blender, place the crumb and pulse until fine. Then add the melted butter and pulse together.
Step 6: Pour base mix into the prepared pan and press evenly across the base, set in the fridge.
Step 7: Once set, top with an even spread of Chocolate and Vino Cotto Caramel, then layer with slices of banana.
Step 8: Finish with the whipped cream and crème fraiche by piping or dolloping on top. Top with grated dark chocolate, return to the fridge for 1 hour to set.
Step 9: When ready to serve, remove from the mould, slice 3cm thick rectangular slices of pie and serve.
Ingredients
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60g almond meal
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60g plain flour
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60g caster sugar
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40g raw sugar
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2g sea salt
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150g crème fraîche