Banoffee Pie with Salted Caramel Custard
Because what’s dessert without Clover Custard?
Recipe by: Tiffany Kate-Lyn Matthews
Serves: 4 – 6
Preparation time: 1 hour
Cooking time: 40 minutes
Ingredients:
- 1 roll short crust pastry, thawed
- ¼ cup flour, for dusting
- 2 bananas sliced
- For the custard salted caramel:
- 1 cup granulated sugar
- ½ cup fresh cream
- 2 Tbsp water
- 3 Tbsp salted butter
- 1 Tbsp maldan salt or salt flakes
- 1 ½ cups Clover Custard
How To Make Banoffee Pie
- Start by preparing the pie crust, preheat oven to 180°C, grease a pie dish with cooking spray and set aside.
- Dust a clean work surface with flour and roll out pastry, place pastry into the prepared pie dish and blind bake for 15 minutes, the bake uncovered for an additional 10 minutes until the pastry is baked through and golden brown.
- For the salted caramel custard: Meanwhile prepare the salted caramel. Place sugar and water in a saucepan over medium heat and stir until the sugar dissolves.
- Allow the sugar to come to a boil, and let it boil until the sugar develops a golden amber colour.
- Pour the cream into the caramel and mix using a wooden spoon. Once the cream is combined add in butter and stir until melted through, lastly stir in salt flakes and Clover Custard. Allow this to cool completely, before adding it to the crust.
- Assembly: Place bananas at the base of the dish, then pour over half of the custard caramel mixture, top with another layer of bananas and then pour over the rest of the mixture.
- Lastly top with a generous amount of whipped cream and chocolate shavings. Enjoy!