Banoffee Pie Recipe Epicuriouscom

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.

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.
• While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.
• Spread toffee evenly in crust, and chill, uncovered, 15 minutes.
• Cut bananas into 1/4-inch-thick slices and pile over toffee.
• Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.

Steps:

• Pour condensed milk into 9 inch deep dish pie plate. Stir in salt Cover pie plate with foil and crimp foil tightly around edge. Put in roasting pan. Add enough water to cover half way up side of pie plate. Bake 45 minutes, or until milk is smooth, set and caramel coloured. ( this is your toffee.) Scrape into medium bowl. Cool 45 to 60 minutes. Spread evenly over cooled , baked pie crust. Refrigerate uncovered 30 minutes or until chilled. Cut bananas into 1/4 inch slices. Pile over toffee. Whip cream with brown sugar and 1/4 tsp of coffee with electric mixer at high speed until stiff peaks form. Mound on top of pie. Crumble and sprinkle a tiny amount of coffee granules on to centre of cream. Decorate top with banana chips.

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.

Steps:

• Preheat oven to 350 degrees F. Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes. Lower the oven to 300 degrees F for the toffee filling. To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours. Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

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.

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.