Simple Banoffee Pie Food

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.

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!

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:

• 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

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.

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:

• 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

Steps:

• Place cans of condensed milk in lg. saucepan and cover with water 3/4's up the cans. Bring to a boil, reduce heat to simmer, cover, and simmer for 4 hours, replacing water as necessary.(Milk inside cans will turn to toffee). Remove from pan and allow to cool.
• Cut bananas in 1/2-inch slices and cover bottom of crusts.
• Spread cooled toffee over bananas.
• Add another layer of bananas.
• Whip heavy cream until it turns into whipped cream. Add vanilla extract, sugar & coffee crystals. Stir until well blended.
• Heap whipped cream mixture on top of bananas.
• Sprinkle grated chocolate on top of whipped cream.
• Put in refrigerator for 1-2 hours to chill.
• Enjoy!