I love this pie. It looks and gorgeous, and tastes brilliant too. I just love caramel, and this pie features caramel in its richest, gooiest form. Yum. This recipe is from Martha Day’s “Dessert All Around the Year” cookbook. This was made gluten free, and was superb. I think it’s really worth a try.
1 1/4 cup all purpose flour (I used gluten free flour)
1 cup butter, divided
4 tbsn caster sugar
14 oz can sweetened condensed milk
2/3 cup light brown sugar
2 tbsn golden syrup/ light corn syrup
2 small bananas, sliced
A little lemon juice
Whipped cream, to decorate
1 tsp grated milk chocolate
Preheat the oven to 160°C.
Place the flour and 1/2 cup butter in a food processor and blend until crumbled.
Stir in the caster sugar.
Squeeze the mixture together until it forms a dough.
Evenly press into the base of an 8″ fluted flan tin.
Bake for 25-30 minutes.
Place the remaining 1/2 cup butter with the condensed milk, brown sugar and golden/corn syrup in a large non stick saucepan and heat gently, stirring, until the butter has melted and the sugar has dissolved.
Bring to a boil and cook for about 7 minutes, stirring constantly to prevent burning, until the mixture thickens and turns into a light caramel colour.
Pour onto the cooked pastry base, and leave until cool.
Sprinkle the bananas with lemon juice and arrange in a circle on top of the caramel filling, leaving a gap in the centre.
Pipe whipped cream in the centre and sprinkle with the grated chocolate.