Banoffee Pie (banoffee = “banana” + “toffee”) is usually made with bananas, cream and toffee from condensed milk. I didn’t have condensed milk at hand so I whipped up even simpler dessert with butter cookies, caramel and whipping cream. Absolutely fabulous!
Banoffee Pie
Servings: 12
Ingredients
- CRUST:
- 1 1/2 cups plain butter biscuits 250 g, pettit beurre
- 1 1/2 Tbsp oil
- 3-6 Tbsp milk
- sweetener to taste
- FILLING:
- 1/2 cup + 2 Tablespoons (4 oz 125 g) sugar
- 2 cups (0.5 lb 250 g) whipping cream
- 4 large bananas
- 4 Tablespoons lemon juice
- TOPPING:
- 1 1/4 cups (10 oz 300 g) whipped cream
- grated chocolate or chocolate curls for decoration
Instructions
-
CRUST: Process biscuits in a food processor into fine crumbs. Add oil and enough milk for crumbs to come together, but not to be soggy, and process again. Transfer into a pie pan. Press crumbs firmly into the bottom of the pan.
-
FILLING: In a saucepan, melt sugar until lightly caramelized*. Add cream while standing away from the pot (the cream will make the caramel steam a lot). Cook, stirring, until caramel melts and mixture thickens. Remove from heat and let cool to room temperature.
-
TO ASSEMBLE: Split bananas lengthwise and dip them in lemon juice (this will prevent bananas from turning brown).
-
Pour half of the caramel filling into pie crust. Arrange banana slices over toffee. Top with remaining filling. Refrigerate until filling thickens, about 30 minutes.
-
Top with whipped cream and sprinkle with grated chocolate.
Recipe Notes
*Be careful! The sugar mixture, when boiling, is really VERY HOT. It will seriously burn if you spill it on yourself.
For some reason it will not. let me print this recipe. I don’t have any problem with other recipes. ????????
I just printed it out and it works fine. Please, check your printer one more time.
I sent you the copy of the recipe to your email address, just in case.