Butterscotch banana pie

Name: Butterscotch banana pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 200 g + some flour; 7-10 Tbsp Salt; 125 g cold + 250 g + some butter; 400 g Cashew nuts; 400 g demerara sugar; 1 TEASPOON Lemon juice; 100 g + 150 g sour cream; 2 sheets white gelatine; 200 g + 100 g whipped cream; 4 (approx. 600 g) Bananas; 100 g Dark chocolate; 1/2 cube (12.5 g) Coconut oil (e.g. palm oil)

AUTHOR
Arlie Wyatt

DIFFICULTY
not easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

200 g + some flour
7-10 Tbsp Salt
125 g cold + 250 g + some butter
400 g Cashew nuts
400 g demerara sugar
1 TEASPOON Lemon juice
100 g + 150 g sour cream
2 sheets white gelatine
200 g + 100 g whipped cream
4 (approx. 600 g) Bananas
100 g Dark chocolate
1/2 cube (12.5 g) Coconut oil (e.g. palm oil)

Directions

1
The day before for the dough 200 g flour, 1 pinch of salt, 4 tablespoons of cold water and 125 g butter in cubes, first with the dough hooks of the mixer, then knead quickly with your hands to a short pastry. Shape into a flat ball, cover and refrigerate for approx. 30 minutes.
2
For the butterscotch mixture, finely chop the seeds. Boil up sugar, lemon juice and 1⁄4 l water while stirring. Boil down for 20-25 minutes until syrupy. (When the caramel mass is hot, the desired syrupy consistency is difficult to see.
3
Therefore 1⁄2 pour TL from the hot mass onto a cold saucer. If it flows like liquid honey, it is just right :-). Take it off the stove. Stir in 100 g sour cream. Add the seeds. Add 250 g butter in pieces.
4
Stir until the butter has melted. Let it cool down to room temperature.
5
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a tart mould with lifting base (26 cm Ø) and dust with flour. Roll out the dough to a round shape (approx. 30 cm Ø) on some flour.
6
Lay out the mould with it, pressing lightly on the edge. Spread the butterscotch mixture on the dough. Bake in a hot oven for about 40 minutes. Take out and let cool down. Keep cool overnight.
7
Soak gelatine the next day for the sour cream. Whip 200 g cream until stiff. Squeeze out the gelatine and dissolve at low heat. First stir in 2 tablespoons of 150 g sour cream, then the remaining sour cream.
8
Fold the gelatine mixture into the cream. Peel the bananas, cut them in half lengthwise and place them on the butterscotch mixture with the cut surface facing down. Spread the sour cream loosely on top and chill for about 30 minutes.
9
Break chocolate into pieces. Heat 100 g of cream, remove from heat. Melt chocolate and coconut fat in it while stirring. Let cool for about 5 minutes. Spread over the pie, chill the pie for about 30 minutes.