Banana Toffee Bombe Alaska Pie – a delicious recipe with pastry, bananas, egg whites, vanilla ice cream, brown sugar, light cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre heat oven to 200 degrees celcius.
2
Roll out pastry to fit your pie dish and blind bake for about 15 minutes with a weight (such as beans) on the base until just cooked.
3
Heat Brown sugar, cream, butter and vanilla until butter melts.
4
Simmer for 5 minutes.
5
Pour toffee sauce into pie case and refrigerate.
6
When toffee becomes firmer (it won't set completely), thinly slice banana and place over toffee, don't worry if it sinks.
7
Whisk egg whites, gradually adding icing sugar until stiff glossy peaks form.
8
Put icecream on top of bananas.
9
Spread meringue over ice cream, ensuring it touchs the edges of the pie crust.
10
Dust with icing sugar and bake until the meringue is golden and crunchy.
11
Place the pie tray on another larger tray while cooking to catch any explosions.
1387
kcal
Calories
35
g
Fat
139
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200 g puff pastry, 4 bananas, 4 egg whites, 8 scoops vanilla ice cream, and more.
Yes, Banana Toffee Bombe Alaska Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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