Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- 100g Anchor Unsalted Butter
- 50g sugar
- 100g whole egg
- 250g low protein flour
- 5g baking powder
- 1g salt
- 100g sugar
- 40g Anchor Unsalted Butter
- 400g banana (pitted & cut)
- 50g pecan (chopped)
Instructions
- In a mixing bowl, put in the Anchor Unsalted Butter, sugar, egg, flour, baking powder, and salt
- Mix well until become a pie dough
- Divide dough to 2 pieces, 250gm and 150gm
- Keep the 150gm pie dough in the freezer
- Shape the 350gm pie dough in a 9 inch pie mould, then keep in fridge for 15 minutes
- In a cooking pan, cook the sugar until golden brown at low hear then add in the Anchor Unsalted Butter. Stir well
- Add in the banana & pecan nut then stir well until fully coated with caramel
- Remove from the heat then let it cool down
- After cool down pour the caramel banana into the pie
- Grate the 150gm frozen pie dough on top of the pie until covered the caramel banana
- In the prefeated oven, bake at 180C for 30 to 35 minutes
