Banana-Toffee Pie
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Ground Cinnamon1 tsp
Ground Cloves3 cup
Whole Almonds (toasted)1 cup
All-Purpose Flour1 tsp
Lemon Peel (grated)1 large
Egg1 cup
Whipping Cream1 tsp
Vanilla Extract3 large
Banana (peeled, sliced)Directions:
1
For crust: Finely grind almonds in processor
2
Add flour, sugar, lemon peel, cinnamon and cloves and process briefly to combine
3
Add butter and process using on/off turns until mixture resembles coarse meal
4
Beat egg and banana liqueur in small bowl to blend
5
Gradually add enough egg mixture to form moist clumps
6
Gather dough into ball; flatten to disk
7
Wrap dough in plastic and refrigerate 2 hours
8
Preheat oven to 350°F
9
Roll out dough on lightly floured surface to 13-inch round
10
Transfer to 10-inch-diameter tart pan with removable bottom
11
Trim to fit
12
Freeze crust 15 minutes
13
Line pie crust with aluminum foil
14
Fill with dried beans or pie weights
15
Bake 15 minutes
16
Remove foil and beans and bake until crust is golden brown, about 10 minutes
17
Transfer pan to rack and cool completely
18
Finely grind almonds in processor
19
Add flour, sugar, lemon peel, cinnamon and cloves and process briefly to combine
20
Add butter and process using on/off turns until mixture resembles coarse meal
21
Beat egg and banana liqueur in small bowl to blend
22
Gradually add enough egg mixture to form moist clumps
23
Gather dough into ball; flatten to disk
24
Wrap dough in plastic and refrigerate 2 hours
25
Preheat oven to 350°F
26
Roll out dough on lightly floured surface to 13-inch round
27
Transfer to 10-inch-diameter tart pan with removable bottom
28
Trim to fit
29
Freeze crust 15 minutes
30
Line pie crust with aluminum foil
31
Fill with dried beans or pie weights
32
Bake 15 minutes
33
Remove foil and beans and bake until crust is golden brown, about 10 minutes
34
Transfer pan to rack and cool completely
35
For filling: Stir brown sugar, butter and 1/4 cup whipping cream in heavy medium saucepan over medium heat until sugar dissolves and butter melts
36
Continue cooking until mixture is thick, stirring constantly, about 3 minutes
37
Remove saucepan from heat
38
Stir vanilla extract into toffee mixture
39
Toss bananas with banana liqueur in medium bowl
40
Arrange bananas in single layer in crust
41
Pour warm toffee mixture over bananas
42
Refrigerate pie until cool, about 1 hour
43
(Can be prepared 6 hours ahead
44
Cover and keep refrigerated
45
) Stir brown sugar, butter and 1/4 cup whipping cream in heavy medium saucepan over medium heat until sugar dissolves and butter melts
46
Continue cooking until mixture is thick, stirring constantly, about 3 minutes
47
Remove saucepan from heat
48
Stir vanilla extract into toffee mixture
49
Toss bananas with banana liqueur in medium bowl
50
Arrange bananas in single layer in crust
51
Pour warm toffee mixture over bananas
52
Refrigerate pie until cool, about 1 hour
53
(Can be prepared 6 hours ahead
54
Cover and keep refrigerated
55
) Serve pie with whipped cream
56
Serve pie with whipped cream