Chocolate Banoffee Pie

Method

Process butter, flour and sugar in a food processor to make coarse crumbs. Add egg; process until just forms a ball (if it doesn't, add 1-2 teaspoons water; process). Wrap dough in plastic food wrap; chill for 1 hour.

Roll out dough between two sheets of baking paper until 3mm thick. Line a 22cm fluted tart pan with removable base with pastry; trim. Chill for 30 minutes.

Preheat oven to 200oC/ 180oC fan-forced. Line pastry with baking paper; cover base with dried beans, rice or pie weights. Bake for 10 minutes. Remove beans and paper. Bake for 10 minutes or until just coloured. Cool completely.

Spread pastry case with chocolate condensed milk. Top with whipped cream, banana and chocolate.

Serve with topping.

 

Nutrition/Serve:

2322kJ; 30g fat (19g sat); 8g protein; 65g carbohydrate; 2g fibre

 

Courtesy of recipes+