Red Book Banoffee Pie Food

BANOFFEE PIE

Banoffee Pie image

Provided by Danny Boome

Categories dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 (14-ounce) can sweetened condensed milk
2 cups crushed graham crackers, about 11 crackers
1 stick butter (1/2 cup), melted
2 large ripe bananas
2 cups heavy cream
1/8 teaspoon ground cinnamon
2 ounces bittersweet chocolate, grated

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.

EASY BANOFFEE PIE

Easy banoffee pie image

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

Ingredients

225g digestive biscuits
150g butter , melted
397g can caramel or 400g dulce de leche
3 small bananas , sliced
300ml double cream
1 tbsp icing sugar
1 square dark chocolate (optional)

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

RED BOOK BANOFFEE PIE

Red Book Banoffee Pie image

This version of this pie sounds heavenly. It has pecans in the crust and cuts time by using canned dulce de leche.

Provided by Queenkungfu

Categories Pie

Time 2h20m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup graham cracker crumbs
1/2 cup pecans, toasted, finely chopped
4 tablespoons unsalted butter, melted
2 tablespoons packed brown sugar
2 (13 1/2 ounce) cans dulce de leche (caramelized sweetened condensed milk)
4 large bananas
1 cup heavy cream
1 tablespoon confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees.
In a bowl, mix crumbs, pecans, butter, and brown sugar.
With back of a spoon, press onto bottom and 1 inch up sides of 9 1/2 inch springform pan.
Bake 10 minutes and cool on a wire rack.
Spoon dulce de leche into cooled crust and spread evenly.
Peel and slice 3 bananas.
Arrange over filling.
In a cool bowl, beat cream, sugar, and vanilla until stiff.
Spread over bananas.
Refrigerate 2 hours.
To serve, peel and slice remaining banana and arrange over cream.

Nutrition Facts : Calories 215.2, Fat 15.3, SaturatedFat 7.4, Cholesterol 37.4, Sodium 51.8, Carbohydrate 19.8, Fiber 1.8, Sugar 10.8, Protein 1.8

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