A
aijaraza
Guest
I'm seriously in need of a good recipe for Banofee Pie. Help!
Cooking Forum
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Mama Mangia
Super Moderator
I have several -
Banoffee Pie
1 1/2 cups graham cracker crumbs
10 tablespoons butter, softened
2 (14-ounce) cans sweetened condensed milk
3 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.
Lower the oven to 300 degrees F for the toffee filling.
To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.
Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.
This is the original recipe -
Banoffi Pie Recipe (to serve 8-10 people)
12 ounces uncooked shortcrust pastry
1.5 tins condensed milk (13.5 ounces each)
1.5 pounds firm bananas
375ml of double cream
Half a teaspoon powdered instant coffee
1 dessertspoon caster sugar
A little freshly ground coffee
Preparation
Preheat the oven to gas mark 5 (400F, ). Lightly grease a 10in x 1.5in flan tin. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool.
The secret of this delicious pudding lies in the condensed milk.
Immerse the cans unopened in a deep panof boiling water. Cover and boil for 5 hours making sure that the pan does not boil dry
* (see CAUTION) . Remove the tin from the water and allow to cool completely before opening. Inside you will find the soft toffee filling.
Method
Whip the cream with the instant coffee and sugar until thick and smooth. Now spread the toffee over the base of the flan. Peel and halve the bananas lenghtways and lay them on the toffee. Finally spoon or pipe on the cream and lightly sprinkle over the freshly ground coffee.
*CAUTION
It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans. 5 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings.
Hint - Banoffi is a marvellous "emergency" pudding once you have the toffee mixture in your store cupboard. We therefore suggest that you boil several cans at the same time as they keep unopened indefinitely.
Banoffee Pie
1 1/2 cups graham cracker crumbs
10 tablespoons butter, softened
2 (14-ounce) cans sweetened condensed milk
3 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.
Lower the oven to 300 degrees F for the toffee filling.
To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.
Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.
This is the original recipe -
Banoffi Pie Recipe (to serve 8-10 people)
12 ounces uncooked shortcrust pastry
1.5 tins condensed milk (13.5 ounces each)
1.5 pounds firm bananas
375ml of double cream
Half a teaspoon powdered instant coffee
1 dessertspoon caster sugar
A little freshly ground coffee
Preparation
Preheat the oven to gas mark 5 (400F, ). Lightly grease a 10in x 1.5in flan tin. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool.
The secret of this delicious pudding lies in the condensed milk.
Immerse the cans unopened in a deep panof boiling water. Cover and boil for 5 hours making sure that the pan does not boil dry
* (see CAUTION) . Remove the tin from the water and allow to cool completely before opening. Inside you will find the soft toffee filling.
Method
Whip the cream with the instant coffee and sugar until thick and smooth. Now spread the toffee over the base of the flan. Peel and halve the bananas lenghtways and lay them on the toffee. Finally spoon or pipe on the cream and lightly sprinkle over the freshly ground coffee.
*CAUTION
It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans. 5 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings.
Hint - Banoffi is a marvellous "emergency" pudding once you have the toffee mixture in your store cupboard. We therefore suggest that you boil several cans at the same time as they keep unopened indefinitely.
Mama Mangia
Super Moderator
Shortcut Pie Crust
1pie crust
1 1/8 cups flour
1/2 teaspoon salt
2 tablespoons sugar
8 tablespoons cold butter
3 tablespoons ice water
1. TOOLS: Measuring cups, Measuring spoons, Bowl, Pastry Blender and Plastic wrap.
2. Combine 1 1/8 cups flour, 1/2 teaspoon salt, and 2 tablespoons sugar in our processor bowl. Mix.
3. Add 8 tablespoons of ice cold butter to the flour mixture.
4. Using the pastry blender blend the mixture until the flour and butter looks like cornmeal.
5. Add 3 tablespoons of ice cold water to the mixture. Now mix the dough until it forms a ball. Add more water if the mixture is not forming a ball.
6. Form into a disk and wrap it in plastic wrap. Put the dough in the fridge and let it chill over night.
1pie crust
1 1/8 cups flour
1/2 teaspoon salt
2 tablespoons sugar
8 tablespoons cold butter
3 tablespoons ice water
1. TOOLS: Measuring cups, Measuring spoons, Bowl, Pastry Blender and Plastic wrap.
2. Combine 1 1/8 cups flour, 1/2 teaspoon salt, and 2 tablespoons sugar in our processor bowl. Mix.
3. Add 8 tablespoons of ice cold butter to the flour mixture.
4. Using the pastry blender blend the mixture until the flour and butter looks like cornmeal.
5. Add 3 tablespoons of ice cold water to the mixture. Now mix the dough until it forms a ball. Add more water if the mixture is not forming a ball.
6. Form into a disk and wrap it in plastic wrap. Put the dough in the fridge and let it chill over night.
A
aijaraza
Guest
Thanks for the recipe. Will let you know how it will go.
Mama Mangia
Super Moderator
Please do!!! Enjoy!