RecipesBanoffee Pie with Panela-Anzac Crust
- Prep time
- Cook time
3 hrs 30 mins
Dulce de leche
- Bring a large saucepan of water to a rigorous simmer.
- Remove the paper labels from the outside of the condensed milk tins and carefully lower them into the saucepan on their sides.
- Allow to simmer in the water for three hours, ensuring that the water is always covering the tins (topping up when needed).
- After the three hours have passed, remove the tins from the water and allow to cool.
- Preheat oven to 200˚C.
- Mix together the oats, flour, coconut, salt and panela in a large bowl.
- Heat the golden syrup and butter together in a saucepan on medium heat (or in a microwave in 30s intervals until melted).
- Mix the bicarbonate of soda in with the golden syrup and butter mixture then add to the dry ingredients and combine well.
- Press the base into a 20cm pie dish using your hands until it is evenly distributed and compact.
- Cover with a sheet of baking paper and blind bake using baking weights or uncooked rice for 20 mins.
- After 20 minutes, remove the baking paper and weights and place back into the oven for another 10-15 minutes or until the base is a light golden brown. Leave to cool.
- Open the tins of dulce de leche and tip into the Anzac-panela base leaving 1cm from the top (you will need approx 1.5 tins).
- Slice the ripe bananas into 1cm slices and arrange on top of the smoothed dulce de leche.
- Place the thickened cream in a large bowl and beat with an electric whisk until medium peaks form.
- Top the banana with the freshly whipped cream and finish with a sprinkle of cocoa powder.
- This will store covered in the fridge for up to three days, you can also make the base, cream and dulce de leche ahead of time and assemble before serving.