Wednesday, October 17, 2012

Banoffee Pie

The word "Banoffee" is a combination of the two words 'banana' and 'toffee... This is a caramelized version of Banana Cream Pie where instead of pastry cream, it has a delicious layer of creamy smooth toffee (Dulce de Leche)... I have yet to find a person who doesn't enjoy this combination of buttery crisp shortbread crust, toffee, slices of sweet bananas, all covered with loads of whipped cream....

graham cracker crumbs 1 1/2 cups
butter, softened 10 tbsp
sweetened condensed milk 2 (14 ounces)
bananas 3 large
heavy whipping cream 1 1/2 cups
confectioners' sugar 1/3 cup
vanilla extract 1 tsp

Preheat oven to 350 F/ 180 C

mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate... bake for 5 to 8 minutes..


bake for 5 to 8 minutes..

to create toffee filling, caramelize the sweetened condensed milk.... for this there are two ways...

one, 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 on 300 F

or, remove the label from the can, boil water.... place the can in the pot - ensure the water is covering the can at all time and boil for 4 hrs for firmer filling... carefully remove the can with tongs and let cool (do not open hot can... it can get dangerous... rest for atleast 2 -3 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.

i just did spiky effect on top

garnish it with chocolate if desired... serve cool

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