EASY BANOFFEE PIE
This heavenly version of banoffee pie is ridiculously easy to make. Although the preparation time is very long, most of that time involves the condensed milk caramelising in the pan without your supervision. Hope you enjoy it!
Provided by Cookie Ads
Categories Dessert
Time 6h30m
Yield 1 pie
Number Of Ingredients 5
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!
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.
SIMPLE BANOFFEE PIE
I tried three different banoffee pie recipes I found online and in a recipe book. So I've made my own version of the banoffee pie using the basis of the recipes I have found and added a bit of a twist! My partner and friends love this and I hope you will too.
Provided by sarah81783
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 10h25m
Yield 8
Number Of Ingredients 7
Steps:
- Immerse the can of sweetened condensed milk in a pot of boiling water. Simmer, ensuring the can is fully covered with water, until caramelized, 2 to 3 hours. Remove the can from the boiling water using tongs and let cool, 8 hours to overnight.
- Mix digestive biscuits with 1/2 cup plus 2 1/2 tablespoons melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Refrigerate crust until firm.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
- Mix caramelized condensed milk and bananas together in a bowl. Pour over the crust. Sprinkle instant coffee over banana mixture. Spread whipped cream on top.
Nutrition Facts : Calories 660.8 calories, Carbohydrate 64.6 g, Cholesterol 107.7 mg, Fat 42.6 g, Fiber 2.5 g, Protein 8.1 g, SaturatedFat 25.5 g, Sodium 530.2 mg, Sugar 40.9 g
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