EASY BANOFFEE PIE
Treat loved ones to a banoffee pie for dessert featuring a classic biscuit base, oozy caramel, bananas, cream and chocolate. Who could resist?
Provided by Liberty Mendez
Categories Dessert, Treat
Time 25m
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
- Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
- Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.
Nutrition Facts : Calories 518 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
BANOFFEE PIE - BANANA CARAMEL TART
Easy delicious dessert, quite addictive!
Provided by Cosette Khoryati @CosetteKR
Categories Pies
Number Of Ingredients 8
Steps:
- Preparing the Caramel: -Immerse closed can in a pot of water and bring to a boil. -Leave on a simmer or light boil for 3 hours, topping up with water as needed. Be careful, the can should be covered with water at all times or it could explode. -Carefully, take out the can from the boiling water and put it aside to cool completely. -You can do this ahead of time, and put the can in the refrigerator or even in the cupboard, it stays for months.
- -Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. -Spread the crust mix on the bottom of a spring form tin or a pie plate. -Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. -Place in the fridge until required.
- -Peel and thinly slice bananas, and arrange over the crust. *(I personally like my pie base to be filled with bananas, they are not an accessory here!) -Dissolve the powder gelatin in a 1/4 cup of hot water, then pour it over the caramel, mix well. *(Originally the banoffee pie does not require gelatin, but I don't like a runny pie, that's why I added the gelatin so that when you cut your pie it holds better. You can definitely do without it) -Pour the caramel mixture over the bananas. Chill. *(Some people like to pour the caramel directly over the crust, when chilled top it with bananas)
- -Whip up the cream with the sugar and vanilla until stiff peaks. -Spread the whipped cream over the chilled pie. Decorate with chocolate shavings, cocoa powder, caramel sauce, nuts etc.
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.
BANOFFEE PIE - EASY BANANA CARAMEL CREAM PIE
Smooth banana-infused caramel pie in a buttery graham cracker crust, topped with whipped cream - perfection
Provided by Jules
Categories Dessert
Time 15m
Number Of Ingredients 11
Steps:
- Melt the butter in the microwave for 30 seconds, then mix in with the graham cracker crumbs and salt
- Push mixture firmly into the base of a tart pan, and up the sides. Place in the fridge while you prepare filling
- Chop bananas into 1cm slices, then cut each slice into quarters to make 1cm chunks
- Melt the butter and golden sugar in a saucepan over a medium-low heat, stirring constantly until the sugar has dissolved
- Add the condensed milk and salt and bring to a rapid boil, stirring all the time until it turns into a thick, golden caramel. Once the boil turns into thick bubbles bursting on the surface, boil for a further minute, then remove from the heat. It's important not to undercook it or the filling won't set properly
- Put the bananas into the caramel immediately and stir together well, it's important to add the bananas while the caramel is still warm so the banana flavour infuses into the caramel
- Pour the banoffee filling into the tart case and allow to set in the fridge for two hours
- Before serving, whip up the cream until stiff, then put on top of the pie. I piped my cream but you could easily just spread it on with a knife - it looks just as good!
- Drizzle the top of the pie with caramel sauce, or melt down some candy caramels in the microwave and drizzle them
- Finish with chocolate shavings or curls around the edges of the pie
Nutrition Facts : Calories 566 kcal, Carbohydrate 47 g, Protein 5 g, Fat 41 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 128 mg, Sodium 368 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 14 g, ServingSize 1 serving
SALTED CARAMEL & HAZELNUT BANOFFEE PIE
Try a new take on banoffee pie with a crunchy hazelnut praline, salted caramel and muscovado whipped cream. A few cheat's ingredients will save you time
Provided by Esther Clark
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a baking sheet, and toast in the oven for 10-15 mins until evenly golden. Tip into a bowl. Line the baking sheet with baking parchment and set aside.
- Tip the caster sugar, half the toasted hazelnuts and a small pinch of sea salt into a small saucepan set over a low heat. Cook gently for 7-10 mins until the sugar melts and turns an amber colour - do not stir, but swirl the pan every now and again. Tip the mix onto the baking sheet. Leave to cool completely, then break up into small pieces.
- Line the base of a 23cm fluted tart tin with baking parchment. Break the biscuits into a food processor, and blitz with the rest of the hazelnuts to a fine crumb. Or, seal the biscuits and nuts in a food bag and crush with a rolling pin. Tip the crumbs into a bowl and combine with the melted butter. Press into the base of the tin and up the side, then chill for 2 hrs.
- Remove the cold tart base from the tin (if it sticks slightly, put it in a warm oven for 3-4 mins to help release it), then set on a serving plate. Spoon the dulche de leche into a bowl and gently fold in a large pinch of sea salt (don't overmix, or it will become too loose).
- Tip the cream, muscovado sugar and vanilla into another bowl and gently beat with an electric whisk until softly whipped. Spread the salted caramel over the base of the tart, then arrange the banana slices on top. Spoon over the muscovado cream. Chill for at least 3 hrs, or overnight. Scatter with the hazelnut praline just before serving.
Nutrition Facts : Calories 631 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
MINI BANOFFEE PIES
Go retro with this easy and ever-popular dessert that's been given a smart dinner party makeover
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
- Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly - you can use a teaspoon for this - and refrigerate for at least half an hour.
- Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.
- Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
- Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.
Nutrition Facts : Calories 612 calories, Fat 41.3 grams fat, SaturatedFat 24.8 grams saturated fat, Carbohydrate 54.1 grams carbohydrates, Sugar 39.2 grams sugar, Fiber 1 grams fiber, Protein 5.7 grams protein, Sodium 0.8 milligram of sodium
IRISH BANOFFEE PIE ( CARAMEL AND BANANA
Irish Banoffee pie is very popular in Ireland,and England. It is an easy dessert brimming with Banana and Caramel. Topped of with a fresh coffee scented whip cream. This is a truly delicious pie.
Provided by A Dash Of Love
Categories Pie
Time 30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- 1 Heat oven to 400 degree's. make crust. Combine cracker crumbs with sugar. Add melted butter. Combine well,and press in to a 9 inch spring form pan bottom,and going up half way up sides of pan. Bake for 10 minutes. Remove from oven and cool.
- 2 make caramel- Melt butter in saucepan . Add brown sugar. Cook on high heat. Bring to a boil stirring constantly.Make sure sugar dissolves.
- 3 Add the condensed milk,and combine well. Bring to a boil. Set timer for 1 minute and 30 seconds. Boil on high heat stirring constantly.Mixture should get thickened.If not thickened. Cook a little longer.
- 4 pour half of the caramel on to bottom of crust you made. Slice 3 banana's and toss with a little lemon juice. Place slices in caramel. Pour the rest of the caramel on top. Now slice 3 more banana's and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets.
- 5 make cream topping - Beat the whipping cream with confection sugar and coffee. Beat until soft peaks. Fold in 1 sliced banana. Top pie with cream. Shave chocolate bar on top. Add walnut's on top if desired. Decorate how you wish. Keep refrigerated.
Nutrition Facts : Calories 1092.4, Fat 66.1, SaturatedFat 40, Cholesterol 205.1, Sodium 499, Carbohydrate 121.9, Fiber 4.4, Sugar 91.9, Protein 10.9
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