This is a twist on the traditional banoffee pie, using a blind baked pie crust, a salted caramel pastry cream, fresh bananas, and vanilla bean whipped cream.
- 375g all-purpose flour
- Pinch of Salt
- 2 tsp sugar
- 225g cold unsalted butter, cut into cubes
- 240g cold water
- 1 cup ice
- 60g Apple cider vinegar
- Egg wash - 1 egg whisked with 1 Tbsp water
Salted Caramel Pastry Cream
- 290g whole milk
- 195g heavy cream
- 200g Sugar
- 1 1/2 tsp salt
- 40g cornstarch
- 60g Sugar
- 1 egg
- 60g egg yolks
- 1 tsp vanilla bean paste or vanilla extract
- 20g unsalted butter, at room temperature
- 2-3 ripe bananas, peeled and cut into coins
- 300g heavy cream
- 1/2 tsp vanilla bean paste, optional
- Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
- Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet.
- Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. (See notes for rolling out dough during resting period)
- Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
- Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid.
- While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
- Place the pie tin on a baking sheet, and place in the oven. Bake for 20 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans, and brush the edges and crust with egg wash. Return to the oven and bake for a further 15 to 20 minutes, until evenly golden.
- Remove from the oven and allow to cool completely on a wire rack.
SALTED CARAMEL PASTRY CREAM FILLING
- Place the whole milk and cream in a small saucepan, and place over low heat. You do not want to boil the mixture - you just want to warm it so that when it hits the hot caramel, it does not seize.
- Place the first measure of sugar into a medium heavy bottomed saucepan, and place over medium to low heat. Heat, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and add the warmed milk and cream mixture, whisking briskly to help it incorporate (it will take a lot of whisking to emulsify in). Set aside briefly while you prepare the egg mixture to make the pastry cream.
- In a medium bowl, whisk together the salt, the second measure of sugar and the corn starch, then add the egg, egg yolks and vanilla, and mix well to combine.
- Whisking constantly, add half of the caramel mixture into the egg and cornflour mixture to temper the egg yolks. Whisk briskly for 30 seconds. Transfer the caramel-yolk mixture back to the pot, and return to a medium heat. Whisk constantly until very thick.
- Remove from the heat and whisk in the butter, mixing well until totally combined. Allow to stand for 5-10 minutes, whisking occasionally. Strain directly into the pie shell, and smooth with an offset spatula. Press a piece of plastic wrap directly against the surface of the filling, and chill in the fridge until set, 3-4 hours or overnight.
- Slice the bananas and layer on the surface of the filling. Using either a stand mixer or a whisk and a bowl, whip the cream and vanilla bean paste to medium peaks (you don’t want to take it to the stiff peak stage or you run the risk of splitting it and it not being nice to pipe).
- Transfer the cream to a piping bag fitted with your tip of choice (I used an ateco #869 French Star Tip) and pipe the cream on the top of the pie.
- Store leftovers in the fridge.
Keywords: Pastry cream, banoffee pie, salted caramel pastry cream, blind baking, pie crust