No Bake Banoffee Pie Recipes

THE ULTIMATE NO-BAKE BANOFFEE PIE RECIPE

Steps:

• Heat the butter in a small saucepan over low heat until melted.
• Put the biscuits into a large roomy resealable/Ziploc bag. Crush the biscuits with a rolling pin to create a fine sand-like texture. Tip the crumbs into a mixing bowl, pour over the melted butter and stir well to make sure all the crumbs are coated.
• Grease an 8 inch / 20 cm loose-bottomed tart with a little butter. Using the back of a tablespoon, press the crumb onto and up the sides of the tin to create and even, level tart case.
• Pop the tin into a refrigerator to go hard while you make the filling.
• Cut the butter into small cubes, pop into a saucepan, add the sugar and over a low heat cook through until the sugar has melted, stirring constantly.
• Raise the heat, add the condensed milk and bring to a boil. Cook at a rolling boil for 5 minutes, ensuring the mixture does not burn.
• Remove the pan from the heat and tip into a medium-sized bowl. Place the bowl over a large mixing bowl 1/2 filled with ice cubes to help cool the sauce down (if you pour the sauce onto the biscuit base without cooling, it will melt the crust and create a mess).
• Stir the sauce from time to time as it cools.
• While the sauce is cooling, whip the double cream to light peaks. Once whipped, cover and put to one side.
• Once the sauce is cooled, pour into the chilled biscuit base. Tap the tin lightly onto the worktop to release any air bubbles and to level the sauce. Put into the refrigerator and chill for at least a couple of hours.
• When ready to serve, slice the bananas and pile onto the caramel and cover with the whipped cream. Grate over a little chocolate for decoration (optional). Keep chilled until serving.

NO-BAKE BANOFFEE PIE

Steps:

• Add graham crackers to the bowl of a food processor and pulse until completely crushed. While blending, add in the 1/2 tsp. salt and melted butter until the mixture is coarse and sandy. Pour into a 9-inch pie pan and press evenly on the bottom and slightly up the sides. Refrigerate for 30 minutes before filling.
• Add the pitted dates to a bowl and pour boiling water overtop. Soak for 10 minutes or until plump and sticky. Drain the dates and place in a high-speed blender with tahini and salt. Process while gradually pouring in the coconut milk.
• When the crust has set, use the back of a wet spoon to gently spread the date mixture over the base of the crust. Place half of the sliced bananas on top of the date mixture and press down lightly to hold.
• Using an electric mixer, beat the heavy cream and vanilla on medium speed until stiff peaks form. Spread the whipped cream over the pie, leaving a 1-inch border around the edge. Place the remaining banana slices on top in a circular pattern. Use a microplane to grate chocolate overtop.
• Serve immediately.

NO-BAKE VEGAN BANOFFEE PIE

Steps:

• Mix the tofu, soy milk, and syrup into a food processor (or blender).
• Pour into a pan and heat (set at low) for about 12 minutes while stirring at various intervals. Mixture will start to caramelize; keep stirring until it gains a thicker consistency.
• Layer crushed grahams onto a cake or pie tin and set bananas on top. Pour mixture while still hot, smooth out, and cool in fridge for about one hour.
• Once chilled, spread whipping cream on top and sprinkle (liberally) with cacao powder. Chill for another 30 minutes before serving.