Banoffee Pie

Ingredients

• 1¼ cups (185g) plain flour
• 1 Tbsp icing sugar, sifted
• 125g cold butter, chopped
• 1 egg yolk
• 1-2 Tbsp chilled water
• 1 can (395g) HIGHLANDER Sweetened Condensed Milk
• 100g butter, chopped (extra)
• ½ cup (110g) brown sugar
• 2 large bananas thinly sliced
• 300mL thickened cream, whipped
• 1 tsp BAKERS’ CHOICE Cocoa, for dusting

Method

1. Preheat oven to 200°C/180°C fan forced. Lightly grease and line the base of a 24cm round fluted tart tin (with removable base) with baking paper.
2. Using a food processer, process flour, sugar and butter until resembles bread crumbs; add egg yolk and water, process until ingredients come together. Gently knead dough on a lightly floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
3. Place dough between 2 sheets of baking paper until large enough to line tin. Ease dough into tin; press into base and side. Trim edges; prick base all over with fork. cover; refrigerate 30 minutes.
4. Place tin on oven tray; bake 15 minutes or until golden brown; cool.
5. Meanwhile, combine HIGHLANDER Sweetened Condensed Milk, extra butter, and sugar in medium saucepan; cook over medium heat, stirring constantly, about 10 minutes or until mixture is thickened and caramel-coloured. Stand 5 minutes; pour into pastry shell, cool. Top caramel with banana; top with whipped cream and dust BAKERS’ CHOICE Cocoa powder over the top.