Time 6h30m Yield 1 pie Number Of Ingredients 5 Steps:
Place the UNopened can of condensed milk (don’t open the can!) in a saucepan and cover with water. Bring the water to the boil then reduce slightly and let the can boil covered for 2 1/2 or 3 hours (if you’re patient enough to wait for 3 hours it is better). IMPORTANT- Don’t ever let the saucepan boil dry. Keep checking up on it and adding water if necessary. Remove the can and wait a few minutes before opening it very carefully in the sink. The condensed milk will look like creamy brown caramel. Stir the caramel in the can with a fork to remove any lumps, then pour into your pie crust and let it cool, then refrigerate till cold. Slice bananas thinly and lay them on top of the toffee filling. Whip the cream and spread it over the bananas. I usually just cover the bananas, but if you like more cream, spread it as thickly as you want. Dust the cocoa or powdered drinking chocolate on top for effect, using a sieve. Serve in thin slices with coffee. Enjoy!
Time 25m Yield Serves 8-10 Number Of Ingredients 7 Steps:
Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight. Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge. Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.
Time 6h50m Yield 8 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400˚F (200˚C). Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish. Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary. Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it’s dulce de leche!) until smooth. Reduce the oven temperature to 350˚F (180˚C). In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand. Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely. Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature. Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set. In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form. Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings. Enjoy!
Time 30m Yield One 9-inch pie Number Of Ingredients 11 Steps:
Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days. Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream. Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight. To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.
Time 10h25m Yield 8 Number Of Ingredients 7 Steps:
Immerse the can of sweetened condensed milk in a pot of boiling water. Simmer, ensuring the can is fully covered with water, until caramelized, 2 to 3 hours. Remove the can from the boiling water using tongs and let cool, 8 hours to overnight. Mix digestive biscuits with 1/2 cup plus 2 1/2 tablespoons melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Refrigerate crust until firm. Beat heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Mix caramelized condensed milk and bananas together in a bowl. Pour over the crust. Sprinkle instant coffee over banana mixture. Spread whipped cream on top.
Time 2h10m Yield 8 Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Pour condensed milk into a pie pan and cover tightly with foil for the caramel. Place in a larger pan. Add hot water to the pan but keep it below the top of the pie pan; you don’t want to get any water into the milk. Bake in the preheated oven until the caramel is thick and brown, about 1 hour. Remove from the oven and transfer caramel to a bowl. Beat with an electric mixer until smooth. Pour into the graham cracker crust, cover, and cool in the refrigerator for about 1 hour. Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until stiff peaks form. Mix in vanilla. Remove pie crust and caramel from the refrigerator. Cover caramel completely with banana slices. Spread whipped cream over top and sprinkle lightly with cocoa powder. Cover and chill until ready to serve.
More about “simple banoffee pie recipes”
Time 20m Yield 1 pie Number Of Ingredients 12 Steps:
Blitz biscuits to fine breadcrumbs. Add mixed spice and melted butter and blend. Press the mixture into a lined loose bottomed cake tin, then chill well. Place butter and sugars into a non stick pan, melt until it turns to a liquid. Add the condensed milk and bring gently to the boil, stirring continuously. Boil steadily for EXACTLY 1 minute, stirring frequently to make a golden caramel. Add the treacle and mix thoroughly. Spread the caramel over the biscuit base and place in the fridge for about 1 ½ hours until firm. Arrange the bananas over the caramel. Cover with whipped cream. Dust with cocoa powder or chocolate curls to decorate.
