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Banoffee Pie with Torched Swiss Meringue

A dessert to die for

21 Nov 2019 2 hours 8


Banoffee pie, but with a fiery finish. A digestive biscuit base is filled with salted caramel, sliced banana and piled high with torched Swiss meringue. Naughty, but oh so nice.


Pie Base
200 grams digestive biscuits
1 tablespoon soft brown sugar
100 grams unsalted butter, melted

Pie Filling
250 grams salted caramel (store-bought is fine, or find my recipe here)
3 large bananas, sliced

Torched Swiss Meringue
200 grams egg whites
300 grams sugar
1 teaspoon vanilla bean paste (I use Heilala brand)

23cm loose-bottom tart tin greased, and base lined with non-stick baking paper
Small food processor with blade attachment
Stand mixer with whisk attachment

Prep time: 20 minutes
Cooking time: 25 minutes plus 2 hours chilling


Base: Place the digestive biscuits and brown sugar in a small food processor and blitz until you have a mixture that resembles fine sand. (You can also place them in a sealable bag and bash with a rolling pin for the same result.) Tip into a bowl and mix in the melted butter until it looks like damp sand. Tip the mixture into the tart tin, pressing evenly over the base and up the sides. Place in the fridge for 2 hours until set. Once set, remove the pie shell from the tin. If it’s not releasing, warm it slightly with a kitchen blow torch or leave at room temp for 20-30 mins.

Pie Filling: Pour the salted caramel into the pie shell and spread out evenly. You can refrigerate it at this point until you’re ready to serve.

To Serve: Take the pie shell out of the fridge and place on a serving plate. Layer with the banana slices until the salted caramel is covered and the pie is full.

Swiss Meringue: Place the egg whites and sugar in the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water doesn’t touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully. It’s ready when it no longer feels gritty when rubbed between your fingers, and registers at least 70°C on a thermometer.

Carefully transfer to a stand mixer fitted with the whisk attachment. Add the vanilla bean paste. Whip on high speed until stiff peaks just start to form – you don’t want the meringue to dry out too much or it won’t shape nicely. It should be glossy and still flow slightly.

Dollop the meringue on top of the banana-filled tart, and swoop into your desired shape using an offset spatula. Torch using a kitchen blow torch and serve immediately.

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