Banoffee Pie Recipe Epicuriouscom

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.

BANOFFEE PIE

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.

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:

• 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.

BANOFFEE PIE

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

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.

BANOFFEE PIE

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.

THE BEST BANOFFEE PIE YOU'LL EVER MAKE!

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.

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.