BANOFFEE PIE
With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the chef Ian Dowding and Nigel MacKenzie, the owner of the Hungry Monk, a now-closed restaurant in Sussex, England. The original recipe called for a traditional pie crust, homemade dulce de leche and coffee-flavored whipped cream, but we've simplified it for the home cook by using a graham cracker crust, store-bought dulce de leche and plain whipped cream. If you like, you could add a teaspoon of instant coffee granules to the whipped cream.
Provided by Margaux Laskey
Categories pies and tarts, dessert
Time 30m
Yield One 9-inch pie
Number Of Ingredients 11
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.
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
BANOFFEE PIE (COMPLETELY FROM SCRATCH)
This Banoffee Pie is a sinfully delicious treat. It is a graham cracker crust pie filled with three layers: bottom layer of velvety toffee, middle layer of sliced bananas and topped with whipped cream sprinkled with cocoa powder or luscious chocolate shavings. This is different from most Banoffee Pie recipes because it is completely from scratch. It doesn't use canned sweetened condensed milk to make the toffee filling (also referred to as dulce de leche). Making the toffee filling is very time-consuming but well worth the effort. If you are looking for a delectable completely homemade treat, this is certainly the recipe for you.
Provided by MarthaStewartWanabe
Categories Pie
Time 9h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dulce de Leche Filling:.
- Place all dulce de leche ingredients in a large saucepan over medium heat.
- Stirring constantly, bring to a slow boil.
- Reduce heat to low and simmer for 3 1/2 - 4 hours, stirring and scraping the sides of the pan frequently until reduced by half. It should leave a thick coating on your spoon.
- Remove from heat and cool to room temperature. As it cools, it will firm up and resemble a pudding pie filling.
- Pie Crust:.
- Preheat oven to 350°F.
- In a medium bowl, stir together graham cracker crumbs, sugar and butter.
- Press evenly into the bottom and sides of a 9-inch pie plate.
- Bake for 10-12 minutes or until lightly browned and firm.
- Place on a wire rack and cool until room temperature.
- Pie Filling & Topping:.
- Once the dulce de leche has cooled, pour into pie crust.
- Arrange banana slices over filling.
- In a large mixing bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form. Pour over banana slices.
- To garnish, dust lightly with cocoa powder OR with chocolate shavings.
- Chill for 2 hours, serve and enjoy!
Nutrition Facts : Calories 781.4, Fat 53.2, SaturatedFat 32.3, Cholesterol 172.1, Sodium 339.1, Carbohydrate 74.2, Fiber 2.2, Sugar 58.5, Protein 7
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