Irish Style Banoffee Pie Recipes

IRISH STYLE BANOFFEE PIE

Steps:

• 1. First, make the base by melting the butter and pouring it onto the crumbled digestive biscuit.
• 2. Stir well.
• 3. Press into a 8-inch loose bottom spring back base tin.
• 4. Leave to chill in the fridge until you make the caramel filling.
• 5. To make the caramel sauce, melt over medium heat in a pot with butter, syrup, sugar, and the contents of the evaporated milk.
• 6. Stirring continuously, use a wooden spoon to clean the sides of the saucepan. When the butter has melted and the mixture is bubbling slowly but steadily, start timing 10 to 12 minutes as caramel can burn easily.
• 7. Stir into the corners and all around the bottom steadily. When the mixture has coloured slightly and started to thickened remove from heat. Leave to cool a little.
• 8. In a small bowl, slice the bananas.
• 9. Pour over the top a little lemonade or lemon-lime soda so the bananas keep their yellowish colour.
• 10. To make the cream, in a small pot combine gelatin and cold water let stand until it thickens.
• 11. Place over a low heat stirring constantly just until the gelatin dissolves. Remove from the heat and let cool (do not allow to set).
• 12. Whip the fresh heavy cream with the sifted icing sugar with a hand-held electric mixer until thick.
• 13. Now, slowing beating, add the cooled gelatin to your whipping cream.
• 14. Add to your digestive base the caramel sauce.
• 15. Then the sliced bananas spreading them out evenly.
• 16. Add to that the whipped cream. Try to make a swirl effect just for decoration with your cream.
• 17. Just sprinkle some chocolate sprinkles over the top of the banoffee pie.

IRISH BANOFFEE PIE - CARAMEL AND BANANA PIE

Steps:

• 1. Pre-heat oven to 400 degrees. Make crust. Combine cracker crumbs with sugar. Add melted butter. And cocoa if making a chocolate crust.
• 2. Combine well. Press into a 9-inch springform pan bottom going up halfway up sides of the pan. Bake for 10 minutes. Remove from oven and cool.
• 3. Make caramel - melt butter in a saucepan. Add brown sugar. Cook on high heat. Bring to a boil stirring constantly. Make sure sugar dissolves.
• 4. Add the condensed milk and combine well. Bring to a boil. Set timer for 1 minute and 30 seconds. Boil on high heat stirring constantly. The mixture should get thickened. If not thickened, cook a little longer.
• 5. Pour half of the caramel on to the bottom of the crust you made.
• 6. Slice 3 bananas and toss with a little lemon juice. Place slices in caramel.
• 7. Pour the rest of the caramel on top.
• 8. Now slice 3 more bananas and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets.
• 9. Make cream topping - Beat the cream cheese until whipped. Add in the whipping cream with confectioners' sugar and coffee.
• 10. Beat until soft peaks.
• 11. Fold in 1 sliced banana.
• 12. Top pie with cream.
• 13. Shave the chocolate bar on top. Add walnuts on top if desired. Decorate how you wish.
• 14. Ready to serve. Keep refrigerated.

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.

IRISH BANOFFEE PIE ( CARAMEL AND BANANA

Steps:

• 1 Heat oven to 400 degree's. make crust. Combine cracker crumbs with sugar. Add melted butter. Combine well,and press in to a 9 inch spring form pan bottom,and going up half way up sides of pan. Bake for 10 minutes. Remove from oven and cool.
• 2 make caramel- Melt butter in saucepan . Add brown sugar. Cook on high heat. Bring to a boil stirring constantly.Make sure sugar dissolves.
• 3 Add the condensed milk,and combine well. Bring to a boil. Set timer for 1 minute and 30 seconds. Boil on high heat stirring constantly.Mixture should get thickened.If not thickened. Cook a little longer.
• 4 pour half of the caramel on to bottom of crust you made. Slice 3 banana's and toss with a little lemon juice. Place slices in caramel. Pour the rest of the caramel on top. Now slice 3 more banana's and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets.
• 5 make cream topping - Beat the whipping cream with confection sugar and coffee. Beat until soft peaks. Fold in 1 sliced banana. Top pie with cream. Shave chocolate bar on top. Add walnut's on top if desired. Decorate how you wish. Keep refrigerated.

BANOFFEE (BANANA TOFFEE) PIE

Steps:

• Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
• Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
• Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
• Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

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.