Banoffee Pie Recipe with Almond Crust

A truly indulgent banoffee pie — an almond and spice pastry shell filled with sliced bananas and a rich rum caramel toffee sauce, topped with softly whipped cream and chocolate shavings.

Ingredients

Pastry Dough

• 1 cup ground almonds, lightly toasted
• 1-1/4 cups all-purpose flour
• 2/3 cup sugar
• Zest of one lemon
• 3/4 tsp cinnamon
• Dash ground cloves
• 2/3 cup unsalted butter, cut into pieces and chilled
• 1 egg yolk
• 1 whole egg
• 1 tbsp brandy

Filling

• 3 bananas, sliced
• 1 tin condensed milk
• 3 tbsp brown sugar
• 2 tbsp whipping cream
• 1 tbsp rum
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

Topping

• 1 cup whipping cream
• 2 tbsp sugar
• Chocolate shavings or cocoa powder for garnish

Instructions

Make the Pastry

1. Blend together almonds, flour, sugar, lemon zest, cinnamon, and cloves.
2. Cut in chilled butter until the mixture resembles coarse meal.
3. Stir together egg yolk, whole egg, and brandy; blend into the dough until it just comes together.
4. Shape dough into a disc, wrap, and refrigerate for 2 hours.
5. Preheat oven to 350°F.
6. On a lightly floured surface, roll out dough to just over 1/4 inch thick.
7. Line a 10 inch tart shell with the pastry, trim edges, and chill for 15 minutes.
8. Dock pastry with a fork and bake for 20 minutes until golden brown around the edges. Let cool.

Make the Filling

1. Slice bananas and arrange in the bottom of the cooled tart shell.
2. In a heavy-bottomed saucepan, stir together condensed milk and brown sugar.
3. Whisking constantly over medium heat, cook until the mixture thickens, about 8–10 minutes.
4. Remove from heat and whisk in whipping cream, rum, vanilla, and butter until smooth.
5. Pour over bananas in the tart shell and spread evenly.
6. Chill for 30 minutes.

Make the Topping

1. Whip whipping cream with sugar to soft peaks.
2. Spread whipped cream over the top of the tart.
3. Sprinkle with chocolate shavings or a dusting of cocoa powder.

Notes

Best served the same day the topping is applied. The tart shell and filling can be made a day ahead and kept refrigerated.