Chin Chin Banoffee Pie
Banoffee pie lovers! If you want a twist to your dessert pie, then here’s this skillet chin chin banoffee pie. Layered on a homemade sweet shortcrust pastry with fresh ripe bananas, homemade golden caramel sauce - using carnation condensed milk, chin chin - highly addictive crunchy pieces that give the touch of West-Africa this dessert needs and topped with vanilla cream and shredded chocolate, this dessert is so heavenly delicious and it is amazing when served chilled. The best thing about this creation is that it’s not overly sweet and it’ll sure impress anyone on any special occasion - be it Christmas, Eid, Hanukkah or [INSERT ANOTHER EVENT]. Whatever the occasion, this is a dessert that is worth the taste buds and you’ll be confident that you’ll clean your plate (so save room in that stomach when it’s time for dessert!).
There are 5 parts to this recipe: the making of the pastry, the chin chin, the caramel sauce, the whipped cream - and the layering of course! This may look like a sophisticated recipe, but trust me, it’s simple to execute. To save a little bit of more time, you can make the sweet shortcrust pastry and chin chin doughs the night before. You can even bake the pastry in the skillet and fry the chin chin the night before too - it’s up to you how you want to go about making this recipe, just as long as you’re having fun!
Please be sure to tag me @ameenacooks and hashtag touchofwestafrica on my socials when you recreate this recipe.
- 8 Slices
- Prep time: 15 Minutes|Cook time: 105 Minutes|Total time: 2 Hours
Sweet Shortcrust Pastry
- Preheat the oven to 180°C/356°F
- Start making the sweet crust pastry case. In a large bowl combine all the dry ingredient with a metal spoon and then add the butter. Crumble the mixture with your hands until the butter is well incorporated into the dry ingredients. Now add the egg, water and the milk, and then combine with your hands to make a dough. Chill the dough in the fridge for 30 minutes
- While the dough is chilling start making the chin chin. With the same bowl you made the pastry dough in, pour in the flour and sugar and combine them with a clean dry metal spoon. Then add the rest of your ingredients and combine together with your hands to make a soft dough (add more water if needed).
- Roll out the chin chin dough about 2-3 inches thick and then cut the dough into small bitesize pieces. Roll the pieces of dough into smooth balls
- Preheat the vegetable oil in a suitable deep pan or fryer. Once the oil is hot add in the balls and fry, turning them occasionally for 5 minutes or until the chin chin are golden brown. Remove from the fryer and strain them using a colander lined with paper towels. leave to the side
- When the dough is ready, dust some extra flour on a clean surface and roll out the dough until about 1 inch thick. Grab a 10 inch cast iron skillet and then line the pastry into the skillet. Trim any extra pastry from the edge and then crimp the edges of the pie dough by pushing the dough with one finger from one hand and pinch around it with your thumb and index finger from the other hand. Place the skillet into a preheated 180°C/356°F oven and bake for 15 minutes or until the shortcrust pastry case is lightly golden brown
- While the dough is cooking, make the caramel sauce. In a non-stick medium pot, melt the butter on a medium heat and then pour in the condensed milk. Turn to a high heat and rapidly boil for up to 5 minutes. If you have any bits, just smooth the mixture, using a hand blender. Leave to the side to cool down
- Now Make the Vanilla cream. In a medium-sized bowl pour in the cream and the sugar. Whisk until thick and then add the vanilla bean paste in and whisk again to combine
- Now it’s time to assemble the pie. Line half of your sliced bananas into the pie case and then cover with half of the caramel sauce. Repeat this step and then layer with chin chin by placing them on the edges of the pie
- Top with vanilla cream and shred the chocolate on top using a hand grater
- Chill in the fridge for up to an hour for the pie to firm up and then serve
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