Hello everyone, I hope your week has been good so far.
Today I want to tempt you with a fabulous treat, a Banoffee meringue pie. This pie is just amazing, and when you see the list of ingredients you may understand why: meringue base, caramel, bananas, vanilla pastry cream, whipped cream, salted peanuts and chocolate…
I don’t claim that this is health food, but sometimes a dessert is simply worth every calorie.
Banoffee meringue pie
The meringue base:
- 4 egg whites
- just under 1 cup (200 g) regular sugar
The filling:
- 1 quantity vanilla pastry cream
- 1 2/3 – 2 1/4 cup (400-500 ml) heavy cream, whipped
- 1 3/4 oz./approx. 1/2 cup (50 g) salted peanuts
- 1 quantity caramel sauce (the runnier version)
- 2 bananas
- 3/4 – 1 oz. (20-30 g) chocolate, grated
For the base: put the egg whites into a mixing bowl and whisk well. Add the sugar little by little, continue whisking until the meringue is nice and glossy.
Line a baking tray with baking parchment and spread out the meringue to make an even layer.
Bake in a 285 ˚F (140 ˚C) oven for 2 hours.
Leave to cool while you make the runnier version of the caramel sauce, you can find the recipe here.
Drizzle the cooled caramel over the meringue base.
Arrange sliced banana on top.
Spread out a layer of homemade vanilla pastry cream, you can find my recipe here.
You could of course use shop-bought pastry cream, but making it yourself using real vanilla will give you the best result.
Spread the whipped cream on top of the pastry cream.
Sprinkle over the salted peanuts.
Add some grated chocolate on top, if you like.
Chill for an hour or two.
When you’re ready to serve, drizzle over some more caramel sauce for extra pleasure…
I hope I was able to tempt you.
I wish you all a wonderful Wednesday.
Hugs from me to you.