BANOFFEE (BANANA TOFFEE) PIE
An absolutely decadent banana-toffee pie, recreated after a trip to England. This is a fairly common dessert in Britain, with layers of banana, gooey caramel, and whipped cream on a graham crumb crust. It's very sweet, so a small piece goes a long way! The cooking time may seem long, but that is simply the condensed milk caramelizing on the stove. Top with chocolate curls if desired.
Provided by Tara
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 5
Steps:
- Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
- Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
- Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
- Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.
Nutrition Facts : Calories 459 calories, Carbohydrate 60.2 g, Cholesterol 57.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 244.6 mg, Sugar 46.7 g
BANANA CREAM PIE
Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.
Nutrition Facts : Calories 338 calories, Fat 14g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
BANOFFEE PIE
With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the chef Ian Dowding and Nigel MacKenzie, the owner of the Hungry Monk, a now-closed restaurant in Sussex, England. The original recipe called for a traditional pie crust, homemade dulce de leche and coffee-flavored whipped cream, but we've simplified it for the home cook by using a graham cracker crust, store-bought dulce de leche and plain whipped cream. If you like, you could add a teaspoon of instant coffee granules to the whipped cream.
Provided by Margaux Laskey
Categories pies and tarts, dessert
Time 30m
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.
- Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream.
- Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight.
- To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.
BANANA CREAM PIE I
Banana Cream Pie is one of the yummiest things on earth and this is a great one.
Provided by Ruby Pfeffer
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 1h42m
Yield 8
Number Of Ingredients 9
Steps:
- In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g
EASY BANANA-TOFFEE CREAM PIE
Like most banana-toffee cream pies, this easy-to-make version is beyond scrumptious-and yet we managed to make it even more so. (Check out the crust!)
Provided by My Food and Family
Categories Recipes
Time 3h40m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix first 4 ingredients; press onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool completely.
- Microwave caramels and water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are melted; stir until mixture is blended.
- Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in caramel sauce. Spread bananas onto bottom of crust; top with cream cheese mixture.
- Cover with COOL WHIP. Refrigerate 3 hours.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BANANA TOFFEE PIE
Really simple to put together. Preparation time is inclusive of cooking the Sweetened Condensed Milk.
Provided by Jazz Lover
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove the label from the sweetened condensed milk and submerge, unopened, in a pot of water.
- Cover and boil for 2.5 hours. Be sure to keep the can covered with water the entire time.
- Cut up the banana and lay in the crust.
- Open can of condensed milk and gently stir contents with a knife until smooth.
- Pour over bananas.
- Whip cold whipping cream with vanilla with an electric mixer on high until whipped.
- Spread the whip cream over toffee.
- Shave chocolate over pie.
- Place in the freezer for 1 hour before serving.
Nutrition Facts : Calories 579, Fat 35.7, SaturatedFat 19.1, Cholesterol 98.4, Sodium 257.7, Carbohydrate 61.4, Fiber 1.9, Sugar 46.6, Protein 7.1
BANANA-TOFFEE PIE
Categories Liqueur Milk/Cream Food Processor Fruit Nut Dessert Bake Banana Brandy Chill Bon Appétit Ireland Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 18
Steps:
- For crust:
- Finely grind almonds in processor. Add flour, sugar, lemon peel, cinnamon and cloves and process briefly to combine. Add butter and process using on/off turns until mixture resembles coarse meal. Beat egg and banana liqueur in small bowl to blend. Gradually add enough egg mixture to form moist clumps. Gather dough into ball; flatten to disk. Wrap dough in plastic and refrigerate 2 hours.
- Preheat oven to 350°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Trim to fit. Freeze crust 15 minutes.
- Line pie crust with aluminum foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans and bake until crust is golden brown, about 10 minutes. Transfer pan to rack and cool completely.
- For filling:
- Stir brown sugar, butter and 1/4 cup whipping cream in heavy medium saucepan over medium heat until sugar dissolves and butter melts. Continue cooking until mixture is thick, stirring constantly, about 3 minutes. Remove saucepan from heat. Stir vanilla extract into toffee mixture.
- Toss bananas with banana liqueur in medium bowl. Arrange bananas in single layer in crust. Pour warm toffee mixture over bananas. Refrigerate pie until cool, about 1 hour. (Can be prepared 6 hours ahead. Cover and keep refrigerated.)
- Serve pie with whipped cream.
COFFEE-BANANA CREAM PIE
Here's one for the café crowd! And for the chocolate lovers, too: our luscious no-bake Coffee Banana Cream Pie has something for everyone.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir milk and instant coffee in medium saucepan until blended. Add pudding mixes and chocolate; cook on medium heat until mixture comes to full boil, stirring constantly.
- Arrange banana slices on bottom of crust; top with pudding mixture. Cover surface of pie filling with plastic wrap.
- Refrigerate 4 hours or until set. Spread with COOL WHIP.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 300 mg, Carbohydrate 47 g, Fiber 2 g, Sugar 27 g, Protein 6 g
TOFFEE CREAM PIE
Frozen desserts are ideal for party hosts, but guests who don't have far to travel will also appreciate this make-ahead favorite. I've prepared it with chocolate, vanilla and white chocolate instant pudding, too. -Tammy Campbell, Chesapeake, Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup chopped candy. Fold in 2 cups whipped topping. Transfer to crust., Spread remaining whipped topping over top and sprinkle with remaining candy. Cover and freeze for at least 4 hours or until firm.
Nutrition Facts : Calories 445 calories, Fat 23g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 367mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
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