The Ultimate Banoffee Pie Recipe
18 Jan 2012 Leave a Comment
in Recipes Tags: Banannas, Banoffee Pie, Deserts, Dulche De Leche
Banoffee pie has long been a favourite desert around the world, particularly in America and the United Kingdom, but what is the secret of the ultimate banoffee pie?
Quite simply, the secret, such as there is one, is choosing the best possible ingredients for your pie. For me, one of the key ingredients is that lovely sticky, sweet toffee that you find in the pie. You can use tinned toffee, or make your own Dulce de Leche, or if you are making it on a large scale, you may want to consider approaching a Dulce de Leche supplier.
Banoffee pie takes about two hours to cook, and this recipe will serve 8 to 12 people.
To make the ultimate banoffee pie you will need:
- 9oz of Digestive Biscuits
- 3oz of Melted Butter
- Tin of condensed milk (397g)
- 4 banannas
- 284ml of lightly whipped double cream
- Coco powder for dusting
The Method
- Start by greasing a 20cm (8inch) loose-bottomed cake tin and line the base with greaseproof paper.
- Crush the biscuits to a fine crumb (you can blitz them in a food processer if you want to) and then place into a bowl.
- Melt the butter over a low heat, ensuring that it doesn’t burn, and gradually add the melted butter to the crushed biscuit crumbs.
- Press the mixture into the base of the tin and up the sides of the tin by about 4cm (1 inch) to give you a biscuit crumb “bowl”.
- Place the base in the fridge to chill while you make the filling.
- Place the unopened tin of condensed milk into a pan of boiling water and boil for an hour and a half. (There is no need to pierce the tin, it won’t explode while cooking). Ensure that the pan doesn’t boil dry during this process.
- Allow the tin to cool slightly so that it is easier to handle, but do not let it go completely cold. Carefully open the tin and spread the filling over your previously prepared biscuit base.
- Place the base and filling back into the fridge for about an hour, or until the caramel is firm.
- To serve, remove the pie from the tin and place on a serving plate. Slice the bananas into rounds and then fold hold of them into the lightly whipped double cream.
- Spoon the cream and banana mix over the pie base and then decorate with the remaining banana pieces and sprinkle with coco powder.
This desert is really simple to make, and goes down well with all ages. We hope you enjoy this ultimate banoffee pie, and if there are any other recipes you would like to see on the site, please contact us and we will see what we can do.
