S's banoffee pie (very easy). This easy banoffee pie combines a crunchy graham cracker crust, sweet dulce de leche, thick slices of fresh banana, and a mountain of billowy whipped Banoffee pie is so simple that you'll feel like you're doing something wrong. You're not- it really is this easy. If pie crust isn't your thing, banoffee pie is!
Scatter the banana slices over the dulce de leche.
Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
Treat loved ones to a banoffee pie for dessert featuring a classic biscuit base, oozy caramel, bananas, cream and chocolate.
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This easy banoffee pie combines a crunchy graham cracker crust, sweet dulce de leche, thick slices of fresh banana, and a mountain of billowy whipped Banoffee pie is so simple that you'll feel like you're doing something wrong. You're not- it really is this easy. If pie crust isn't your thing, banoffee pie is!
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Ingredients S's banoffee pie (very easy):
- You need base top.
- You need for ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas.
- Prepare 100 g - salted butter, melted.
- Prepare for (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped.
- Require - ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust.
- Require for base top.
- Need of ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas.
- Need 100 g for salted butter, melted.
- Give - (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped.
- Give for ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust.
- Give dulce de leche.
- Prepare 1/2 tin of condensed milk (~325 ml).
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. A sweet and crumbly biscuit (or graham cracker) base, a thick layer of caramel, rows of freshly sliced bananas, a generous blanket of Read on to grab the recipe for my easy, no-bake recipe for classic banoffee pie. It's just the thing to make a sweet-toothed someone very happy.
S's banoffee pie (very easy) process:
- Best to make the crust & dulce de leche one day before serving Put the biscuit crumbs in a bowl, then put in the melted butter and mix it all together – make sure that all the crumbs are a bit moist. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie..
- Bake the crust for ~10 mins. at 170C. Weigh the crust with something heavier while baking, so that the crust will become a bit crunchy. Leave the weight on and leave the crust to chill (or leave it out overnight)..
- Prepare the dulce de leche (see recipe) / reheat dulce de leche from the freezer use entire can of (14-ounce) can of condensed milk, label removed (you can prepare several cans at a time - just store unopened cans in the fridge / opened cans in the freezer) Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can. If the can is not fully submerged, it can overheat, tear, and even explode..
- To save energy, use a thermo pot (真空煲). Put the water on at high heat and let it cook for 30 mins, then transfer the pot to the thermo pot and let it cook for 3 more hours. COOL THE CAN FOR AT LEAST 4 HOURS BEFORE OPENING. Note: NEVER try to open a hot can of dulce de leche: Wait until the can has cooled to room temperature before opening it – it can cause pressurized hot caramel to spray dangerously.
- Once the crust is cooled, spread the caramel over the base. Cool and chill for about 1 hour (or put it in the fridge overnight), or until firm. I use about ½ can for one tray of banoffee pie..
- Slice the bananas and put them on top of the dulce de leche. Whip the cream and spread it on top of the bananas. Finish with dusting cocoa powder (and cinnamon) on top. You can scoop the cocoa powder with a mesh tea-infuser – works wonders..
- Reheating dulce de leche from the freezer Scoop the milk out and put in a small spoonful of milk, and melt it in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency..
Make the banoffee pie in a deep tin if possible; if you use a shallow tin you will need a little less biscuit base. Make the chocolate curls by melting plain chocolate and pouring it onto a flat surface. Leave until set, then scrape carefully using a long, sharp knife, held at a slight angle, until the chocolate curls up. The inventor of the banoffee pie uses a pastry crust instead of the crushed biscuit base. Pulse until the mixture resembles very wet sand.
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