Sometimes the expression "easy as pie" is a bit of a stretch. I've made some pie recipes which were nothing short of complicated and made an absolute mess of my kitchen while there too!
I'm very happy to say that the recipe for this super yum crust really is "easy as pie". It's pretty much effortless, super forgiving and it's texture is strong enough to hold any filling you like. The other super beaut thing about this crust is that it can be made into a larger size family pie, smaller tarts and even into two galettes!
The recipe below is just for the crust however if you'd like to make the exact banoffee pie I created in the photo, you will need to whip 300mL thickened cream with a sifted tablespoon of icing sugar and 1 teaspoon vanilla bean paste until soft peaks form. Then combine the whipped cream with 3 small sliced bananas to make the filling. Once dolloped into the crust, slice another banana and randomly place the slices about the pie. You can finish the pie by topping it with shavings of dark chocolate and salted peanuts.
Alternatively you can top with pie with salted peanuts and a butterscotch sauce. To make my super easy butterscotch sauce combine 175mL thickened cream, 3/4 cup firmly packed brown sugar, 50g unsalted butter and a teaspoon of vanilla bean paste in a small saucepan. Stir until it comes to a boil, then lower the heat and simmer for 5 minutes, stirring every now and then. Allow to cool before drizzling a little over the pie and then over each wedge as you serve it up!
The reaction when I served this up was just priceless! There was complete silence only broken up by the occasional oooh or yuuuummm...both reactions I'll totally accept as good ones!
If you're a fan of peanut butter or even just a good pie, I hope you give this a go and as always don't forget to tag me on your socials so I can see your wonderful creations!
Makes: one family size pie or 2 galettes or 12 individual tarts
Preparation time: 15 minutes, plus refrigeration time
Cooking time: 30 minutes
2 ½ cups plain (all-purpose) flour
1 tablespoon caster sugar
½ teaspoon sea salt flakes
175g unsalted butter, straight from fridge, cubed
½ cup crunchy peanut butter
1 tablespoon ouzo (or other clear liqueur or apple cider vinegar)
¼ cup water