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
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
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
THE BEST BANOFFEE PIE YOU'LL EVER MAKE!
Different to all the others on here. This is simple to make and doesn't take ages. I always make a double one as there is never enough to go around...everyone will want seconds. Deviate from this recipe at your peril. I have followed this recipe exactly for years and have NEVER has a duff pie. Cook time does not include chill time.
Provided by Tulip-Fairy
Categories Pie
Time 20m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Blitz biscuits to fine breadcrumbs.
- Add mixed spice and melted butter and blend.
- Press the mixture into a lined loose bottomed cake tin, then chill well.
- Place butter and sugars into a non stick pan, melt until it turns to a liquid.
- Add the condensed milk and bring gently to the boil, stirring continuously.
- Boil steadily for EXACTLY 1 minute, stirring frequently to make a golden caramel.
- Add the treacle and mix thoroughly.
- Spread the caramel over the biscuit base and place in the fridge for about 1 ½ hours until firm.
- Arrange the bananas over the caramel.
- Cover with whipped cream.
- Dust with cocoa powder or chocolate curls to decorate.
BANOFFEE PIE
Provided by Chuck Hughes
Categories dessert
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Chuck Hughes' Banoffee Pie is a fun and highly addictive dessert featuring layers of chocolate, banana and toffee.
- Preheat the oven to 350 degrees F.
- In a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Set aside.
- Meanwhile, take the condensed milk can and place it in an ovenproof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 1/2 hours. Remove, let cool, open and set aside.
- In a bowl, mix the bananas with lemon juice. Set aside.
- Whip the cream with icing sugar and coffee in another bowl until soft peaks form.
- For Serving: Using a round 4-inch mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the baked condensed milk (now toffee) and repeat the layers. Remove the mold and garnish with a dollop of cream.
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
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