Banoffee Pie
Banoffee pie is an irresistible dessert that combines the sweetness of bananas, the richness of toffee, and the lightness of whipped cream—all nestled in a buttery biscuit crust. This delightful treat is perfect for gatherings or a cozy night in. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through creating a show-stopping dessert that will impress your guests and satisfy your sweet tooth!
Ingredients
– 200g digestive biscuits
– 100g unsalted butter, melted
– 397g can of sweetened condensed milk
– 2 ripe bananas
– 300ml heavy cream
– 2 tbsp powdered sugar
– Grated chocolate or cocoa powder for topping
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 30 minutes, and chilling time is 4 hours.
Nutritional Value
Each serving of banoffee pie (1 slice) contains approximately 450 calories, 28g of fat, 45g of carbohydrates, and 4g of protein. This is based on a standard slice size.
Step-by-Step Cooking Process
1. Crush the digestive biscuits in a food processor until fine crumbs form.
2. Mix the crushed biscuits with melted butter until combined.
3. Press the biscuit mixture into the base of a 9-inch pie dish to form the crust.
4. Bake the crust in a preheated oven at 180°C (350°F) for 10 minutes, then let it cool.
5. In a saucepan, boil the condensed milk for 2-3 hours, stirring constantly, to create toffee.
6. Once cooled, pour the toffee over the biscuit crust evenly.
7. Slice the ripe bananas and layer them over the toffee.
8. Whip the heavy cream with powdered sugar until soft peaks form.
9. Spread the whipped cream over the bananas to create a fluffy topping.
10. Garnish with grated chocolate or cocoa powder before serving.
Alternative Ingredients
You can substitute digestive biscuits with graham crackers for the crust, and coconut cream can replace heavy cream for a dairy-free version. Adjust the sweetness according to your taste.
Serving and Pairings
Banoffee pie pairs wonderfully with a cup of coffee or tea. It’s also delicious when served alongside fresh berries or a scoop of vanilla ice cream for added indulgence.
Storage and Reheating
Store any leftover banoffee pie in the refrigerator, covered, for up to 3 days. It is not recommended to freeze the pie due to the cream. If serving leftovers, enjoy them cold straight from the fridge.
Cooking Mistakes
- Don’t rush the toffee-making process; it’s essential to stir constantly to avoid burning.
- Ensure the biscuit crust is completely cooled before adding the toffee to prevent sogginess.
- Use ripe bananas for better flavor and texture.
- Whip the cream until just firm; over-whipping can lead to butter.
- Be careful not to overbake the crust; it should be golden, not dark brown.
Helpful Tips
- Use a tart pan with a removable bottom for easy serving.
- Chill the pie for at least 4 hours for the best flavor.
- Experiment with toppings like caramel drizzle or nuts for added texture.
- Scale the recipe up or down based on your serving needs, adjusting the ingredients accordingly.
FAQs
Can I make banoffee pie ahead of time?
Yes, you can prepare the pie a day in advance. Just keep it refrigerated until ready to serve.
Is banoffee pie gluten-free?
Banoffee pie is not gluten-free unless you use gluten-free biscuits for the crust.
Can I use fresh cream instead of whipped cream?
While fresh cream can be used, whipped cream adds a lightness and stability that is ideal for this dessert.
How long does banoffee pie last?
Banoffee pie can last in the refrigerator for up to 3 days, but it’s best enjoyed fresh.
What can I use instead of bananas?
You can substitute bananas with other fruits like strawberries or peaches, but it may change the flavor profile.
Conclusion
Banoffee pie is a delightful dessert that brings together rich flavors and textures in every bite. This easy-to-follow recipe ensures anyone can create this classic treat at home. With its combination of bananas, toffee, and whipped cream, it’s bound to be a hit at any gathering. Enjoy!
Banoffee Pie
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter melted
- 397 g can of sweetened condensed milk
- 2 ripe bananas
- 300 ml heavy cream
- 2 tbsp powdered sugar
- Grated chocolate or cocoa powder for topping
Instructions
- Crush the digestive biscuits in a food processor until fine crumbs form.
- Mix the crushed biscuits with melted butter until combined.
- Press the biscuit mixture into the base of a 9-inch pie dish to form the crust.
- Bake the crust in a preheated oven at 180°C (350°F) for 10 minutes, then let it cool.
- In a saucepan, boil the condensed milk for 2-3 hours, stirring constantly, to create toffee.
- Once cooled, pour the toffee over the biscuit crust evenly.
- Slice the ripe bananas and layer them over the toffee.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Spread the whipped cream over the bananas to create a fluffy topping.
- Garnish with grated chocolate or cocoa powder before serving.