Mis à jour : 6 juil. 2020
Ingredients For a 16 cm pie mold
200 g flour
1 whole egg
100 g butter (at room temperature)
80 g icing sugar
Salted butter caramel
185 g heavy cream
80 g salted butter
160 g sugar
200 g sugar
50 g of water
75 egg white
Two medium bananas for assembling
Making the pie dough
Microwave the butter for 20 s on medium heat untill soft but not melted. Mix with a spatula or whisk. Add the sugar and mix until completely incorporated.
Add the beaten whole egg and mix with a spatula or maryse.
Pour the flour on the bench. Make a well in the middle and add the egg, butter and sugar mixture. Knead by hand until the flour is incorporated.
Wrap the dough in plastic paper and refrigerate for 1 hour.
Take the dough out of the fridge and roll it out onto a floured work surface.
Insert the dough in a pie mold or pie pan, and prick with a fork for even baking. Set to cool for 30 min.
Preheat the oven to 180 ° and bake for about 20 min.
Once the dough is cooked, allow to cool before going on to assembling.
Caramel salted caramel
Cut the salted butter into small squares.
In a saucepan over low heat, add about three tablespoons of sugar.
Wait until the sugar starts to melt and start adding it little by little.
Meanwhile, put the cream to heat in a saucepan.
Once the sugar is completely caramelized, add the hot cream little by little while mixing. Be careful, this is a dangerous step because there may be projection of hot caramel.
Add the butter squares and mix until completely incorporated.
Pour into a bowl or baking pan and let cool to room temperature.
Mix sugar and water and bring to a boil until the temperature reaches 108 ° C.
In the mean time, whip the remaining 73g of egg whites, using an electric mixer. Pour the hot syrup (sugar and water) over the whipped egg whites making sure it is poured on the side of the bowl.
Turn the mixer at low speed until the syrup is completely incorporated.
Then whip at high speed until the meringue has cooled.
Assembling the pie
Place the sweet dough on a presentation dish. Garnish completely with caramel until reaching the edges.
Cut the two bananas into small round pieces. Cover the caramel layer with the banana pieces.
Put the meringue in a piping bag with the desired nozzle. Decorate with the pie with meringue.
Let set in the fridge for 1 hour before serving.