Banoffee Pie
If you’re looking for a dessert that is both easy to make and irresistibly delicious, look no further than banoffee pie. This classic British dessert combines layers of creamy toffee, ripe bananas, and fluffy whipped cream, all nestled in a crumbly biscuit base. It’s a treat that appeals to both kids and adults alike, making it a perfect addition to any gathering or celebration. Let’s dive into the delicious details of making your own banoffee pie at home!
Ingredients
– 200g digestive biscuits
– 100g unsalted butter, melted
– 397g can of sweetened condensed milk
– 2 ripe bananas
– 300ml double cream
– 2 tablespoons of cocoa powder (for decoration)
– Chocolate shavings (for decoration)
Servings and Cooking Time
This recipe serves 8 people. Preparation time is about 30 minutes, and chilling time is at least 2 hours.
Nutritional Value
Per serving (1 slice): approximately 350 calories, 22g fat, 30g carbohydrates, and 3g protein.
Step-by-Step Cooking Process
1. Crush the digestive biscuits in a food processor until fine crumbs form.
2. Mix the crumbs with melted butter until combined.
3. Press the biscuit mixture into a tart pan to form a base.
4. Refrigerate the base for about 30 minutes to set.
5. In a saucepan, simmer the sweetened condensed milk for about 2 hours, stirring occasionally, until it thickens and turns a caramel color.
6. Allow the toffee to cool slightly before spreading it over the biscuit base.
7. Slice the bananas and layer them over the toffee.
8. Whip the double cream until soft peaks form, then spread it over the bananas.
9. Dust with cocoa powder and sprinkle chocolate shavings on top.
10. Chill for at least 2 hours before serving to allow the flavors to meld.
Alternative Ingredients
If you prefer a healthier option, you can use crushed oats instead of digestive biscuits for the base, and substitute coconut cream for the double cream for a dairy-free alternative.
Serving and Pairings
Banoffee pie pairs wonderfully with a hot cup of coffee or a scoop of vanilla ice cream. It’s also delightful served with fresh berries on the side to balance the sweetness.
Storage and Reheating
Store leftover banoffee pie in the refrigerator, covered tightly with plastic wrap. It can be kept for up to 3 days. Avoid freezing, as the texture may change upon thawing.
Cooking Mistakes
- Not chilling the base long enough can lead to a soggy bottom.
- Overcooking the condensed milk can result in a burnt taste.
- Using unripe bananas will affect the sweetness of the pie.
- Forgetting to whip the cream properly can lead to a flat topping.
- Skipping the chilling step can make the pie difficult to slice.
Helpful Tips
- Use ripe bananas for the best flavor.
- Pre-chill your mixing bowl when whipping cream for better results.
- Experiment with adding a hint of vanilla to the cream for extra flavor.
- Make the toffee a day ahead for convenience.
FAQs
Can I make banoffee pie in advance?
Yes, you can prepare the pie a day in advance. Just keep it refrigerated until serving to maintain freshness.
What can I use instead of condensed milk?
You can make a homemade toffee sauce using brown sugar and butter if you’re looking for a substitute for condensed milk.
Is banoffee pie gluten-free?
It can be made gluten-free by using gluten-free biscuits for the base.
How long can I store banoffee pie?
Banoffee pie can be stored in the refrigerator for up to 3 days.
Can I freeze banoffee pie?
It’s not recommended to freeze banoffee pie as the texture of the ingredients can change upon thawing.
Conclusion
Banoffee pie is a delicious and indulgent dessert that is sure to impress your guests. With its rich layers of flavor and creamy texture, it’s a perfect treat for any occasion. Whether enjoyed after dinner or at a gathering, this pie will leave everyone wanting more!
Banoffee Pie
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter melted
- 397 g can of sweetened condensed milk
- 2 ripe bananas
- 300 ml double cream
- 2 tablespoons cocoa powder for decoration
- Chocolate shavings for decoration
Instructions
- Crush the digestive biscuits in a food processor until fine crumbs form.
- Mix the crumbs with melted butter until combined.
- Press the biscuit mixture into a tart pan to form a base.
- Refrigerate the base for about 30 minutes to set.
- In a saucepan, simmer the sweetened condensed milk for about 2 hours, stirring occasionally, until it thickens and turns a caramel color.
- Allow the toffee to cool slightly before spreading it over the biscuit base.
- Slice the bananas and layer them over the toffee.
- Whip the double cream until soft peaks form, then spread it over the bananas.
- Dust with cocoa powder and sprinkle chocolate shavings on top.
- Chill for at least 2 hours before serving to allow the flavors to meld.
