Banana Butterscotch Pie

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the dough, mix flour, 125 g butter, 1 pinch of salt and 3-4 tablespoons of cold water with the dough hooks of the hand mixer, then quickly knead into a smooth dough with your hands. Form dough into a ball, wrap in foil and refrigerate for about 30 minutes.

2. 2

   Roughly chop the nuts. Boil up sugar, lemon juice and 250 ml water while stirring. Simmer until the syrup caramelizes light brown. Remove the pot from the stove. Stir in 100 g sour cream. Add nuts.

3. 3

   Add the rest of the butter and stir until the butter has melted and combined with the caramel mass. Allow to cool to room temperature.

4. 4

   Roll out the dough on the floured work surface until round (approx. 30 cm Ø). Grease a tart mould with lift-off base (26 cm Ø) and sprinkle with flour. Place the dough in the mould and press the edges.

5. 5

   Spread the nut caramel on the dough base. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Take the tart out of the oven, let it cool down and put it in a cool place for about 2 hours.

6. 6

   Soak the gelatine. Whip 200 g cream until stiff. Carefully stir in 150 g sour cream. Squeeze and dissolve the gelatine, stir 2 tbsp. cream cream into the gelatine, then stir into the remaining cream, refrigerate.

7. 7

   Peel the bananas and cut them in half lengthwise, place them on the caramel with the cut surface facing down. Add cream and smooth it down. Chill for about 30 minutes.

8. 8

   Coarsely chop the chocolate and coconut fat and melt over a warm water bath. Bring 200 g cream to the boil in a saucepan. Slowly stir the cream into the chocolate-fat mixture until a homogenous mass is formed.

9. 9

   Let the cream cool down for about 10 minutes. Spread on the pie and smooth it down, chill for about 30 minutes. Cut the pie into pieces and serve.

Nutrition Facts

KCAL
680 kcal

CARBS
55 g

FATS
48 g

PROTEINS
8 g