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    You are in: Home / Recipes / Banana Toffee Bombe Alaska Pie Recipe
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    Banana Toffee Bombe Alaska Pie

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    kathleen anne's Note:

    This was 'invented' when i had the desire for something sweet (and this is about as sweet as it gets!) one night. started off as banana butterscotch dumplings, then i remembered the eggwhites in the fridge, and that dad liked bombe alaska, and this is the result.

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    Units: US | Metric


    1. 1
      Pre heat oven to 200 degrees celcius.
    2. 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. 3
      Heat Brown sugar, cream, butter and vanilla until butter melts.
    4. 4
      Simmer for 5 minutes.
    5. 5
      Pour toffee sauce into pie case and refrigerate.
    6. 6
      When toffee becomes firmer (it won't set completely), thinly slice banana and place over toffee, don't worry if it sinks.
    7. 7
      Whisk egg whites, gradually adding icing sugar until stiff glossy peaks form.
    8. 8
      Put icecream on top of bananas.
    9. 9
      Spread meringue over ice cream, ensuring it touchs the edges of the pie crust.
    10. 10
      Dust with icing sugar and bake until the meringue is golden and crunchy.
    11. 11
      Place the pie tray on another larger tray while cooking to catch any explosions.

    Ratings & Reviews:


    Nutritional Facts for Banana Toffee Bombe Alaska Pie

    Serving Size: 1 (388 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1032.6
    Calories from Fat 387
    Total Fat 43.1 g
    Saturated Fat 19.6 g
    Cholesterol 82.0 mg
    Sodium 277.7 mg
    Total Carbohydrate 155.3 g
    Dietary Fiber 4.3 g
    Sugars 115.5 g
    Protein 12.7 g

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