Banoffee Meringue Pies

4 Servings
1 hr 30 min

When I made this pie, it was actually my first time making or eating banoffee in any form. I had a lot of left-over dulce de leche from baking a traditional Polish Easter dessert ( this one ), and I wasn't really sure what to do with it.

It turns out dulce de leche is extremely versatile - it worked great in these pies, it worked as a topping for ice cream, it worked when making chewy toffee candies, and, most importantly, it tastes just heavenly when eating straight out of the can with a spoon. Added bonus? It keeps in the fridge for well over a month!


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Of course, me being me, I couldn't just stop at making a simple banoffee pie. One of my hobbies is combining two great desserts together into one, so that you never have to choose between them!And since meringue is absolutely my favourite dessert ever (I can't be the only one who can eat an entire pavlova in a day, RIGHT?), this is how this pie was created (I am not claiming any rights to this though, it has probably been done before).

Recipe details

  • 4  Servings
  • Prep time: 1 Hours Cook time: 30 Minutes Total time: 1 hr 30 min
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Ingredients

For the crust

  • 25g cold butter, cubed
  • 50g all purpose flour⁣
  • 1 egg yolk
  • 10-50ml water⁣
  • pinch of salt⁣

For the filling

  • 150g dulce de leche (or sweetened condensed milk)
  • 1 banana

For the meringue

  • 1 egg white
  • 25g sugar
  • pinch of salt

Instructions

For the crust

Using the tips of your fingers, mix the flour with butter and an egg yolk, adding water until the mixture is completely combined and fairly smooth
Wrap it up in cling film and let it chill in the fridge for half an hour⁣
Take the dough out of the fridge and divide into 4 equal parts - roll each part out and spread on your tartlet form*
Pop back in the fridge for about 10 minutes⁣
Preheat the oven to 170 Celsius
Take the tartlets out of the fridge again and place a piece of baking paper with pie weights / dry rice / dry beans on top of them - blind-bake for 10 minutes⁣
Remove the tartlets from the oven and discard the baking paper*
Prick the bottom of the crust with a fork before placing the filling on top

For the filling

Spread about 1-2 tbsp of dulce de leche on each of the tartlets (see notes if you're using sweetened condensed milk)
Cut the banana into slices and spread a few slices on top of the dulce de leche
Cut the banana into slices and spread a few slices on top of the dulce de leche

For the meringue

In a bowl, whisk the egg white for about 30-45 seconds until soft peaks form
Gradually add in the sugar while whisking continuously, 1tsp at a time - keep on whisking until stiff peaks form⁣
Add a pinch of salt
Spread the meringue on top of the tartlets⁣
Pop back in the oven for about 20 minutes⁣ or until the meringue is nicely golden

Tips

  • If you're using dry rice or beans instead of pie weights, you can store them after and reuse as pie weights. Rice may be reused in recipes, beans should not.
  • Instead of using your fingers to push the dough into the baking form edges, you can use a piece of spare unused dough rolled up into a ball to press the dough into the form. You will find it to be much easier and it will prevent the dough from tearing.
  • If using sweetened condensed milk - place the closed can of milk in a large pot and cover completely with water. Cover with a lid and boil for about 1-2 hours. Carefully remove the can from the water, let it chill a little before opening. Now you have dulce de leche.

Agata
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