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.
BANOFFEE PIE
This is delicious and my mom makes it for every occasion and it is the first thing to completely go, i hope you enjoy this as much as my family does xx
Provided by Madame_wilko
Categories Dessert
Time 40m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- To make the base, process the biscuits until like fine crumbs then tip into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.
- To make the filling: place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel. As soon as it thickens, remove from the heat. Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.
- To serve, remove the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with the cocoa.
- 11/2 hours chilling time.
Nutrition Facts : Calories 647.7, Fat 40, SaturatedFat 24.4, Cholesterol 119.9, Sodium 462.7, Carbohydrate 68.5, Fiber 1.3, Sugar 45.2, Protein 7.6
EASY BANOFFEE PIE
Banana, caramel, and whipped cream in a graham cracker crust. What's not to love?
Provided by Jacqueline Bedsaul Johnson
Categories Desserts Pies Custard and Cream Pies Banana Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 460.8 calories, Carbohydrate 60.3 g, Cholesterol 57.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 11.2 g, Sodium 244.6 mg, Sugar 46.7 g
BANOFFEE PIE PANCAKES
This Pancake Day try a new take on banoffee pie. Sticky dulce de leche and sweet bananas make an irresistible topping for fluffy pancakes
Provided by Esther Clark
Time 25m
Yield (2 large or 4 smaller portions)
Number Of Ingredients 11
Steps:
- Separate the eggs, putting the whites in one bowl and 2 of the yolks in another bowl (use the third yolk in another recipe). Mix the yolks with the sugar, flour, baking powder and milk to make a smooth paste.
- Beat the egg whites and a pinch of salt with an electric whisk (or by hand) until fluffy and holding their shape. Gently fold into the yolk mixture, being careful not to knock any of the air out.
- Heat the butter and oil in a non-stick frying pan over a medium heat. Dollop a quarter (or half if making two larger pancakes) of the mixture into the pan and cook on each side for 1-2 mins or until golden brown. Repeat with the remaining mixture to make a total of 4 (or 2) pancakes. Keep them covered.
- Gently warm the dulce de leche in a small saucepan until loosened. Serve the pancakes on two plates and top with the sliced banana, dulce de leche, crumbled biscuit and grated chocolate.
Nutrition Facts : Calories 379 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.67 milligram of sodium
BANOFFEE PIE
A wonderfully sweet but light dessert.
Provided by Seth Stockmeister
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Place a whisk and mixing bowl in the freezer to cool, 10 to 20 minutes.
- Place bananas in the bottom of the pie crust and drizzle 5 ounces caramel syrup over top. Reserve remaining caramel syrup for garnish.
- Remove whisk and mixing bowl from the freezer. Place whipping cream, confectioners' sugar, and vanilla in the chilled bowl. Mix rapidly with the whisk until peaks form leaving a stiff whipped cream; do not overmix.
- Spread whipped topping over the bananas and pie crust. Drizzle remaining caramel over top in a circular or zigzag motion for effect. Place in the refrigerator or freezer until whipped topping has firmed up, 15 to 30 minutes before serving.
Nutrition Facts : Calories 431 calories, Carbohydrate 43 g, Cholesterol 81.7 mg, Fat 28.7 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 15.1 g, Sodium 246.3 mg, Sugar 16.6 g
BANOFFEE PIE
Make and share this Banoffee Pie recipe from Food.com.
Provided by Little Sand Fairy
Categories Pie
Time 38m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Crush the gingernut biscuits so they resemble breadcrumbs.
- Melt 4oz of the butter and mix with the biscuits.
- Press mixture into a dish about 28cm diameter and about 6-7 centimeters deep.
- Chill.
- Place remaining butter and sugar in a non stick saucepan and melt.
- Add the condensed milk and gently bring to the boil stirring continuously so mixture does not burn.
- Boil for 5 minutes exactly to make a light caramel.
- or Place remaining butter, sugar and condensed milk in a large glass bowl and microwave 2-3 minutes, stirring occasionally.
- It should change colour to a light caramel.
- Don't over do it as it will make the toffee too hard.
- Allow to cool slightly and then pour over biscuit base.
- Chill.
- Slice the bananas over the caramel.
- Beat the cream until stiff and cover bananas.
- Top with grated chocolate Be warned this is very sweet.
Nutrition Facts : Calories 1191.5, Fat 78.6, SaturatedFat 47.8, Cholesterol 237.1, Sodium 652.9, Carbohydrate 118.2, Fiber 3.5, Sugar 81.7, Protein 10.8
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