Banoffee Pie Food

BANOFFEE PIE

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.

EASY BANOFFEE PIE

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.

BANOFFEE PIE

Steps:

• Pour the can of condensed milk in a medium saucepan and cook over low heat for about 45 minutes stirring frequently. Be careful not to burn as it sticks to the bottom of the pan.
• Add the crushed crackers to a food processor. Pour in the melted butter and pulse until it sticks together and the graham crackers get pulverized. Pour the graham cracker mixture into a 9-inch spring form pan and press with your hands or a 1 cup measurer to evenly distribute on the bottom of the pan. Chill to set for about 15 minutes in the refrigerator.
• Pour the dulce de leche over the graham cracker base. Spread evenly. Slice the peeled bananas and arrange over the top covering the entire surface. Whip the cream until firm and spread over the top. Sprinkle top with cinnamon and grated chocolate. Serve.

BANOFFEE

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
• In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
• Open can and pour toffee into pie crust. Allow to cool.
• Slice bananas over toffee.
• Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

BANOFFEE PIE

Steps:

• Chuck Hughes' Banoffee Pie is a fun and highly addictive dessert featuring layers of chocolate, banana and toffee.
• Preheat the oven to 350 degrees F.
• In a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Set aside.
• Meanwhile, take the condensed milk can and place it in an ovenproof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 1/2 hours. Remove, let cool, open and set aside.
• In a bowl, mix the bananas with lemon juice. Set aside.
• Whip the cream with icing sugar and coffee in another bowl until soft peaks form.
• For Serving: Using a round 4-inch mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the baked condensed milk (now toffee) and repeat the layers. Remove the mold and garnish with a dollop of cream.

BANOFFEE PIE

Steps:

• Start by making the pastry case. Put the butter and flour in a food processor and pulse until it resembles fresh breadcrumbs. Add the yolk of the egg and the sugar and pulse again until mixed through then, add a tbsp at a time of very cold water pulsing the processor after each addition. Stop adding water as soon as the dough starts to come together as one piece.
• Remove the dough from the processor and continue to bring together by kneading gently with your hands. Once you have a smooth ball of dough wrap it tightly in cling film and chill in the fridge for 30mins.
• Heat oven to 190C/170C/gas 4 and grease a 23cm loose bottomed fluted tart tin. Roll out the chilled pastry on a lightly floured surface and use it to line the tin. Leave about half a cm of pastry proud of the edge of the tin - snipping it to length with kitchen scissors.
• Line the base with a piece of baking parchment and weigh it down with baking beans or uncooked rice. Bake for 15 mins then remove the paper and beans and brush the pastry surface with beaten egg white. Return to the oven for a further 15-20 mins or until crisp, golden and cooked through. Leave to cool completely (can be done a day ahead).
• Spread half of the caramel on the case of the pastry case and layer the sliced bananas on top. Cover with the rest of the caramel and place in the fridge.
• Whip the cream until billowy thick and spoon it over the top of the tart. To serve finely grate over a 1-2 pieces of dark chocolate to garnish.

EASY BANOFFEE PIE

Steps:

• Place the UNopened can of condensed milk (don't open the can!) in a saucepan and cover with water.
• Bring the water to the boil then reduce slightly and let the can boil covered for 2 1/2 or 3 hours (if you're patient enough to wait for 3 hours it is better).
• IMPORTANT- Don't ever let the saucepan boil dry.
• Keep checking up on it and adding water if necessary.
• Remove the can and wait a few minutes before opening it very carefully in the sink.
• The condensed milk will look like creamy brown caramel.
• Stir the caramel in the can with a fork to remove any lumps, then pour into your pie crust and let it cool, then refrigerate till cold.
• Slice bananas thinly and lay them on top of the toffee filling.
• Whip the cream and spread it over the bananas.
• I usually just cover the bananas, but if you like more cream, spread it as thickly as you want.
• Dust the cocoa or powdered drinking chocolate on top for effect, using a sieve.
• Serve in thin slices with coffee.
• Enjoy!

THE BEST BANOFFEE PIE YOU'LL EVER MAKE!

Steps:

• Blitz biscuits to fine breadcrumbs.
• Add mixed spice and melted butter and blend.
• Press the mixture into a lined loose bottomed cake tin, then chill well.
• Place butter and sugars into a non stick pan, melt until it turns to a liquid.
• Add the condensed milk and bring gently to the boil, stirring continuously.
• Boil steadily for EXACTLY 1 minute, stirring frequently to make a golden caramel.
• Add the treacle and mix thoroughly.
• Spread the caramel over the biscuit base and place in the fridge for about 1 ½ hours until firm.
• Arrange the bananas over the caramel.
• Cover with whipped cream.
• Dust with cocoa powder or chocolate curls to decorate.

BANOFFEE PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
• Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.
• Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it's dulce de leche!) until smooth.
• Reduce the oven temperature to 350˚F (180˚C).
• In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand.
• Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
• Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
• Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
• In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.
• Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
• Enjoy!

BANOFFEE PIE

Steps:

• For crust:
• Combine flour, butter, sugar and salt in processor. Blend until mixture resembles coarse meal. Add nuts; process using on/off turns until nuts are finely chopped. Add yolk and vanilla; process until moist clumps form. Press dough onto bottom and up sides of 9-inch-diameter glass pie dish. Freeze 1 hour.
• Preheat oven to 350°F. Bake crust until golden and cooked through, about 20 minutes. Cool on rack.
• For filling:
• Simmer sweetened condensed milk in heavy medium saucepan over medium heat until very thick and color of peanut butter, stirring frequently, about 25 minutes. Remove from heat; stir in whipping cream, dark rum and vanilla extract (mixture will be sticky and candy-like). Transfer warm filling to crust, spreading evenly. Cool completely. (Can be prepared 1 day ahead. Cover loosely and refrigerate.) Top pie with sliced bananas, covering filling completely. for topping: Stir instant coffee and 1 tablespoon water in small bowl until coffee dissolves. Combine coffee mixture, cream and sugar in large bowl; beat until peaks form. Spoon coffee whipped cream into pastry bag fitted with large star tip. Pipe whipped cream rosettes decoratively atop pie, covering completely. (Can be prepared 2 hours ahead. Chill.) Cut pie into wedges and serve.

EASY BANOFFEE PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Pour condensed milk into a pie pan and cover tightly with foil for the caramel. Place in a larger pan. Add hot water to the pan but keep it below the top of the pie pan; you don't want to get any water into the milk.
• Bake in the preheated oven until the caramel is thick and brown, about 1 hour.
• Remove from the oven and transfer caramel to a bowl. Beat with an electric mixer until smooth. Pour into the graham cracker crust, cover, and cool in the refrigerator for about 1 hour.
• Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until stiff peaks form. Mix in vanilla.
• Remove pie crust and caramel from the refrigerator. Cover caramel completely with banana slices. Spread whipped cream over top and sprinkle lightly with cocoa powder. Cover and chill until ready to serve.