¼ cup(s), (30g)
1 cup(s), (250ml)
Reduced fat crème caramel
4 tub(s), (4 x 150g)
Reduced-fat shortcrust pastry
153 g, (use 1 x 170g sheet), just thawed
2 medium, thinly sliced
Thickened cream, (35% fat)
½ cup(s), (125ml), whipped to soft peaks
- Whisk together cornflour and half the milk until smooth. Place cornflour mixture, remaining milk and crème caramels (including syrup) in a medium saucepan over medium-high heat. Cook, whisking constantly, for 5 minutes or until mixture boils and thickens. Pour into a heatproof bowl and cover with plastic wrap. Allow to cool. Refrigerate for 1 hour or until cold.
- Meanwhile, preheat oven to 200°C or 180°C fan-forced. Line base and sides of a 3cm-deep, 20cm-base round glass or ceramic pie dish with pastry, trimming to fit. Place in freezer for 20 minutes. Bakefor 15 minutes or until light golden. Set aside to cool completely.
- Spoon custard into pastry case and refrigerate for 3 hours or until set. Arrange banana slices over custard. Swirl dollops of cream over centre of pie to slightly cover bananas. Dust banoffee pie with cocoa powder and serve immediately.