Rye, chocolate and cinnamon banoffee pie


Our banoffee pie recipe is a a little different from the classic dessert. Using a chocolate and rye flour pastry case instead of the more traditional sugary biscuit base provides a slightly savoury flavour to balance out the sweet dulche de leche – perfect for those who love dessert but don't have a huge sweet tooth.

First published in 2019




Rye and chocolate pastry



  • Food processor


To make the dulche de leche sauce, place the can of condensed milk in a pan of water (fully submerged) and gently simmer for 2 hours. Wait until the tin has completely cooled before opening the tin. (This recipe uses only half the caramel, but the rest will keep in an airtight container in the fridge for around 2 weeks)
Place the flours, cocoa powder, icing sugar and a pinch of salt into a food processor. Add the butter and pulse until you have a damp sand texture
Add the egg and the water bit by bit until the dough comes together. Tip out onto a surface, bring together with your hands, wrap in clingfilm and leave to rest in the fridge for 20 minutes
Roll out the pastry to 3mm thick, then line a greased tart case with it, leaving a little overhang around the edge of the tin to allow for shrinkage. Place in the fridge to rest for another 10–15 minutes
Preheat the oven to 180°C/gas mark 4
Carefully line the pastry lined tart case with tin foil, then add baking beans. Blind bake for 20 minutes, then remove the foil and beans and bake for a further 10 minutes
Remove from the oven and carefully trim the excess pastry around the edges using a small serrated knife. Rye flour contains less gluten than regular flour meaning it will be more brittle, so take extra care when doing this
Whip the double cream to soft peaks and slice the bananas into 1cm pieces
Generously spoon the dulche de leche into the cooled tart case, then top with slices of banana. Spoon over the cream, dust with cinnamon and grate the dark chocolate over the top
Use a vegetable peeler to create decorative curls of dark chocolate to garnish the top
First published in 2019

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