Banoffee Fudge Pie Recipe

Banoffee Fudge Pie Recipe

Ingredients: Makes 4

250 g/9 oz Shortcrust Pastry
75 g/3 oz butter or margarine

50g/2 oz soft brown sugar

30 ml/2 tbsp milk
250 ml/8 fl oz/1 cup condensed milk

3-4 bananas, thickly sliced
Lemon juice
300 ml double (heavy) cream

Method:

Roll out the pastry and use to line a 3 cm/9 in deep loose-bottomed flan tin (pan). Cover with baking parchment and fill with baking beans and bake blind in a preheated oven at 200C/400F/gas 6 for about 10 minutes. Remove the paper and beans and bake for a further 5 minutes until light golden.


Meanwhile, heat the butter and sugar in a pan and stir until dissolved. Bring to the boil and boil for 1 minute, stirring continuously. Remove from the heat and stir in the milk and condensed milk. Return to the boil for 2 minutes or until the mixture is golden and very thick, stirring continuously. Arrange the bananas in the pastry case and sprinkle with a little lemon juice. Cover completely with the fudge and leave to cool. Chill for 45 minutes until set. Whip the cream and pile on top of the pie. Decorate with extra banana, sprinkled with lemon juice, if you wish. Serve within 23 hours.

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