Those clever little Oompa Loopmas at Wonka have shared with us the ultimate banoffee pie recipe guaranteed to knock even Augustus Gloop’s socks off. Your Friday night in just started looking a whole lot better.
Wonka Double Caramel Banoffee Pie Recipe
- 1¼ cups (185g) Plain flour
- 1tbsp Icing sugar
- 125g Cold butter, chopped
- 1 Egg yolk
- 2tbsp Chilled water, approximately
- 395g NESTLÉ Sweetened Condensed Milk
- 100g Butter, extra, chopped
- ½ cup (110g) Firmly packed brown sugar
- 2 (460g) Large bananas, sliced thinly
- 170g WONKA Caramel Hat Trick, chopped coarsely
- 300ml Thickened cream, whipped
Method:
Preheat oven to 200°C/180°C fan-forced. Process flour, icing sugar and butter until mixture resembles breadcrumbs; add egg yolk and water, process until ingredients just come together. Gently knead pastry on lightly floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
Grease 36cm x 13cm fluted tart tin with removable base; roll pastry out between sheets of baking paper until large enough to line tin. Ease pastry into tin; press into base and sides. Trim excess. Prick base all over with a fork. Cover and refrigerate 30 minutes.
Place tin on oven tray; cover pastry with baking paper, fill with dried beans or uncooked rice, bake 20 minutes, carefully remove paper and beans/rice from pastry case, bake a further 10 minutes. Cool.
Meanwhile, combine NESTLÉ Sweetened Condensed Milk, extra butter, and brown sugar in medium saucepan; cook over low-medium heat, stirring constantly, about 10 minutes or until mixture is thickened and caramel-coloured; pour into pastry shell, refrigerate 3 hours or overnight.
Top caramel with WONKA Caramel Hat Trick, banana; top with whipped cream just before serving.
Serves: 16 people
Preparation Time: 35 minutes (plus refrigeration time)
Cooking Time: 40 minutes
Difficulty Level: Easy