BANOFFEE PIE
Banoffee pie boasts a cookie crumb crust, with layers of caramel, sliced bananas, and cream, all topped with chocolate drizzle or shavings.
Provided by Irish American Mom
Categories Dessert
Time 2h30m
Number Of Ingredients 11
Steps:
- Prepare an 8-inchround springform cake pan by lining it with parchment paper and greasing the sides.
- To make the base, crush the graham cracker into crumbs using a food processor. Or place the crackers in a plastic zip top bag and crush using a rolling pin. Place the crumbs in a bowl.
- Melt the butter in a pot over a low heat or in the microwave. Pour the butter over the cracker crumbs in the bowl and mix to combine.
- Spoon the mixture the prepared baking pan and press down with the back of a spoon until level. Place in the fridge to cool for 15 minutes or until firm.
- Add the butter and brown sugar to a saucepan and turn the heat to low. Stir the mixture constantly until the butter melts and the sugar dissolves completely.
- Add the condensed milk to the butter and sugar mixture. Bring to simmering point and stir over the heat for 4 minutes. Take care not to bring the toffee to a rolling boil, because the texture will become grainy. Keep the heat low so the bubbles are minimal as it reduces. Add the vanilla extract and stir.
- Pour the toffee over the cracker base in the baking pan. Return to the fridge to cool for at least 1 hour before decorating. Let the toffee layer set before decorating.
- Add the cream and powdered confectioner's sugar to a bowl. Whip until soft peaks form.top.
- Slice the bananas and arrange them in neat rounds over the toffee layer.
- Top with cream and level with the back of a spoon. (The cream can be piped for a decorative finish, but a flat finish looks great.) Allow to cool in the fridge before serving.
- To serve, remove from the baking pan. Decorate with zig zags of melted chocolate on top.
Nutrition Facts : Calories 807 kcal, Carbohydrate 89 g, Protein 8 g, Fat 48 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 139 mg, Sodium 809 mg, Fiber 2 g, Sugar 65 g, UnsaturatedFat 15 g, ServingSize 1 serving
ORIGINAL BANOFFI/BANOFFEE PIE
I gather there is a bit of controversy in England over Banoffi/Banoffee pie ... the controversy swirling around where it came from, etc. Apparently most of the credit is claimed by Nigel Mackenzie of the Hungry Monk in Sussex; however, on Ian Dowding's web site, there is a slightly different story. Mr. Dowding was the head chef at the Hungry Monk, and concludes that they didn't invent it in the strict sense of "invention," but helped it evolve. (It's an interesting story; you can read it at http://www.iandowding.co.uk.) In any event, this is Mr. Dowding's recipe for what he believes is the best version of Banoffi pie. Note that the long prep time includes time to make the toffee/caramel by boiling the cans of sweetened condensed milk.
Provided by KLHquilts
Categories Pie
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Make toffee: (Note that these are my directions for making toffee; Mr. Dowding presents an oven method.) Remove labels from two cans of sweetened condensed milk. (Note that it MUST be sweetened condensed milk, NOT evaporated milk!).
- Fill a large stockpot with water and bring to a boil. (You want the water to be a good 4-6 inches over the tops of the cans.) Drop the cans into the boiling water and boil for 2-1/2 hours.
- Note that it is EXTREMELY important to keep track of the water, and to make certain that the cans stay covered. If the water boils below the tops of the cans, the cans may overheat and eventually explode. If you keep the cans covered with water and pay attention, this is not a dangerous thing to do -- just don't take a nap, go outside, or get involved in a long phone conversation. Stay in the kitchen and you'll be fine!
- When you're done boiling the cans, turn the heat off and let the water cool a bit. I place the stockpot in the sink and start running cool, then cold, water into the stockpot, so the transition from boiling water to cool water is slow and steady. When the cans are completely cool to the touch, it's safe to open them. Do NOT open the cans when they're hot, to avoid being splattered by hot caramel.
- Make pastry: Place flour and sugar in a bowl. Cut the butter into cubes and cut into the flour mixture until it appears like fine bread crumbs.
- Work in the egg and egg yolk to form a paste.
- Chill dough for half an hour. Roll out pastry and line a 1" deep springform pan.
- Prick the pie crust, then line with parchment paper and weigh down with pie weights or dried legumes.
- Cook at 350 for fifteen minutes, then remove from oven and remove the parchment paper and pie weights.
- Return the pie crust to the oven and cook until it is evenly golden. (Mr. Dowding does not give a time estimate.) Remove from oven and cool.
- Assemble pie:.
- Spread caramel/toffee over cooled pie crust.
- Peel and split the bananas lengthwise. Arrange them on top of the coffee so that the curve of the banana fits the curve of the pie crust.
- Whip the cream, instant coffee, and caster sugar until it holds its shape (soft whip).
- Spread the cream over the bananas, up to the edge of the pie crust. Sprinkle very lightly with ground coffee.
Nutrition Facts : Calories 398, Fat 22.8, SaturatedFat 13.9, Cholesterol 105, Sodium 109.9, Carbohydrate 44.3, Fiber 1.9, Sugar 22, Protein 6
BANANA CARAMEL PIE
Posting this in response to a request and also because it sounded delicious. I found it researching the net and the site just said it was imported from MasterCook. I haven't tried it yet, but when I get over my current sugar high from Easter, I will try it. Preparation time includes stirring while cooking.
Provided by CoolMonday
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix sugar, flour and salt in saucepan.
- Stir in cold water and egg yolks.
- Beat smooth.
- Gradually stir in boiling water.
- Cook, stirring constantly for about 3 minutes until smoothly thickened.
- Stir in butter, vanilla and evaporated milk.
- Cool slightly.
- Pour into baked pie shell.
- Shortly before serving, slice bananas and arrange over filling.
- Top with whipped cream or meringue (made from left-over egg whites).
Nutrition Facts : Calories 270.7, Fat 7.4, SaturatedFat 3, Cholesterol 53.3, Sodium 185.7, Carbohydrate 50.4, Fiber 1.8, Sugar 34.3, Protein 2.8
NO-BAKE VEGAN BANOFFEE PIE
Make and share this No-Bake Vegan Banoffee Pie recipe from Food.com.
Provided by Tintinity
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the tofu, soy milk, and syrup into a food processor (or blender).
- Pour into a pan and heat (set at low) for about 12 minutes while stirring at various intervals. Mixture will start to caramelize; keep stirring until it gains a thicker consistency.
- Layer crushed grahams onto a cake or pie tin and set bananas on top. Pour mixture while still hot, smooth out, and cool in fridge for about one hour.
- Once chilled, spread whipping cream on top and sprinkle (liberally) with cacao powder. Chill for another 30 minutes before serving.
Nutrition Facts : Calories 258.1, Fat 6.6, SaturatedFat 1.8, Sodium 239.9, Carbohydrate 45.4, Fiber 2.1, Sugar 23, Protein 5.8
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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