Chocolate Banoffee Pie Recipes
CHOCOLATE COCONUT BANOFFEE PIE
A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee
Provided by Sarah Cook
Categories Dessert
Time 1h30m
Number Of Ingredients 13
Steps:
- To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don't have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.
- To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn't form.
- Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set - 1 hr at least, or up to 24 hrs.
- When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.
- To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.
Nutrition Facts : Calories 793 calories, Fat 53 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 47 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE BANOFFEE PIE
Delicious, divine and very moreish banoffee pie!
Provided by tildebee
Time 20m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Add melted margarine to crushed biscuits and blend well. Press mixture into the base and partway up sides of an 20cm loose bottomed cake tin.
- Break chocolate into piece's, save 2/3 piece's to decorate. Melt chocolate in a micowave on high for 1.5 mins, stirring halfway. Mix in the carnation caramel. Spread filling over pie base and chill in fridge for 1hour, until firm.
- Slice the bananas, fold into whipped cream and spoon over filling. Decorate with melted chocolate or you can dust with coco powder.
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- Place the chocolate in a small pan along with 1/2 cup heavy whipping cream. Stir constantly over low heat until the chocolate melts and becomes a smooth, thick sauce (ganache). Remove from heat.
- Slice the bananas and toss with a little lemon juice, then arrange slices on the bottom of the pie crust.
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