Banoffee Pie

By lindybug

Ingredients

• Crust:
• 3/4 cup all purpose flour
• 6 Tbsp (3/4 stick) chilled unsalted butter
• 2 Tbsp sugar
• 1/4 tsp salt
• 1/2 cup dry roasted macadamia nuts
• 1 large egg yolk
• 1 tsp vanilla extract
• Filling:
• 2 (14 oz) cans sweetened condensed milk
• 1/2 cup whipping cream
• 1 Tbsp dark rum
• 1 Tbsp vanilla extract
• 4 bananas, peeled and sliced
• Topping:
• 3 Tbsp instant coffee crystals
• 1 Tbsp water
• 2 cups chilled whipping cream
• 1/2 cup sugar

Details

Servings 1

Preparation

Step 1

1. Crust: Combine flour, butter, sugar and salt in processor. Blend until mixture resembles coarse meal. Add nuts; process using on/off turns until nuts are finely chopped. Add yolk and vanilla; process until moist clumps form. Press dough onto bottom and up sides of 9" glass pie dish. Freeze 1 hr. Preheat oven to 350 degrees. Bake crust until golden and cooked through, about 20 min. Cool on rack.

2. Filling: Simmer sweetened condensed milk in heavy medium saucepan over medium heat until very thick and color of peanut butter, stirring frequently, about 25 min. Remove from heat; stir in whipping cream, dark rum and vanilla extract (mixture will be sticky and candy-like). Transfer warm filling to crust, spreading evenly. Cool completely. Top pie with sliced bananas, covering filling completely.

3. Topping: Stir instant coffee and 1 Tbsp water in small bowl until coffee dissolves. Combine coffee mixture, cream and sugar in large bowl; beat until peaks form. Spoon coffee whipped cream into pastry bag. Pipe decoratively on pie, covering completely.