Dessert (11)

Banoffee Pie

A spin-off from the original – a biscuit base topped with condensed milk and banana, swapping whipped cream for custard

PP MP FI C

Makes 1 pie (6 slices)

Serving Size: 1 slice

Serves 6

Soaking time: –

1. Preparation time: 5 mins
2. Cooking time: 20 mins

Ingredients

• 8 Marie biscuits
• 1 large banana
• ½ cup condensed milk
• 1 tsp cocoa powder
• 3 tsp powdered sugar
• 300 ml fat-free milk (0–0.8% fat)
• 4 tsp custard powder
• 3 whole walnuts, chopped finely
• 1 tbsp melted butter

Method

1. Preheat oven to 120C/250F.
2. Crush the biscuits and grind in a blender for 5 seconds. Remove and mix it with melted butter, 1 tbsp water and walnuts.
3. Spread the mixture evenly on the base of an ovenproof medium sized baking dish (6” to 8” in diameter).
4. Bake crust for 7–10 minutes. Cool completely.
5. Pour the condensed milk over the biscuit layer and spread evenly.
6. Cut the banana into ¼-inch-thick slices and arrange them over the layer of condensed milk.
7. Heat 200 ml of milk until it comes to the boil. Meanwhile, dissolve 4 tsp custard powder in the remaining 100 ml of milk.
8. Add the custard mixture to the boiling milk. Continue to cook over low heat, stirring constantly, until the milk thickens. Stir in sugar and set aside until it reaches room temperature. Pour custard evenly over the banana layer. Dust the top with cocoa powder.
9. Refrigerate for 2–3 hours. Serve chilled.

Value per serving (1/6 pie)

• Calories 160 kcal
• Protein 4 gms
• Fat 4 gms
• Carbs 26 gms
• Calcium 82 mgs
• Iron 0 mg
• Fibre 0 gm

Q&E

Shelf life – Keep refrigerated and consume within 48 hours.