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Banoffee Pie



Banoffee Pie
Banoffee is an irresistible English dessert with bananas and toffee.This dessert is a combination of bananas,boiled condensed milk and cream.I made graham cracker pie crust and if you have store brought dulce de leche this dessert can be put together an elegant looking dessert  in minutes. You can also make toffee from boiled condensed milk. Try this quick and easy dessert,you will surely love it.

Ingredients 
To make the pie crust
Graham Cracker powdered- 1 1/2 cup
Butter- 1 stick
( For the regular pie crust check recipe here)

For the filling
Bananas-3
Dulce de leache-1 tin
Heavy cream- 1 1/2 cup
Confectionery sugar- 1/3 cup
Vanilla essence- 1 tsp
Chocolate shavings




In a food processor pulse powdered  graham crackers  and melted butter. Pulse a few times till it becomes a course mixture that resembles wet sand. In this way you can moisten the biscuit powder and it will easily stick to the pie dish.
Put this mixture on a greased pie dish ( 8 inch pan) and using your hand or the back of a spoon pat and spread the mixture evenly on the base of the pan and towards the sides of the pan. Bake this at 350 degree F for 8-10 minutes, till the edges change color to golden brown. Take out from he oven and allow this to cool down completely.
To make the whipped cream. Chill the bowl and the whisk in fridge for some time. Now into this cold bowl pour 1 1/2 cup of heavy whipping cream. Beat this in a low speed for one minute or till it thicken, add sugar and vanilla essence and continue beating. Increase the speed to high and beat till the cream turns into soft stiff peaks. Cover and keep in fridge till it is time to assemble the pie.
To assemble the pie, spread the dulce de leache in an even layer and then place sliced bananas. Spread the whipped cream ( I used piping bag) and then decorate with chocolate shaving. Chill in the refrigerator for two to three hours. Slice and serve.



Note: You can also make toffee at home by boiling condensed milk. Place sealed condensed milk tin in a five quart pan and cover with water.Make sure that the tin is completely submerged under water. Boil this in medium heat for 2- 21/2 hours. Add more water during the heating process and always keep the tin submerged under water. After 2 1/2 hours remove the tin from the boiling water and allow to cool down completely ( the content will be really hot and is not safe to open at this stage). When complete cool open the tin with a can opener. Use this in place of dulce de leche.

 Try this
Hope you will all enjoy!

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Comments

  1. Home Cooked foodDecember 3, 2014 at 2:02 PM

    you win, I have my eyes on this for so long, couldn't make it , but now I will, yours looks too good to eat.

    ReplyDelete
  2. Sangeetha NambiDecember 3, 2014 at 5:18 PM

    OMG ! Its sooooo inviting !

    ReplyDelete
  3. SonaDecember 3, 2014 at 5:58 PM

    Nicely made banoffee pie.. very tempting..

    ReplyDelete
  4. JulieDecember 3, 2014 at 6:40 PM

    mouthwatering pie,wish I could grab that slice :)

    ReplyDelete
  5. Sanoli GhoshDecember 3, 2014 at 11:18 PM

    Looks really amazing!

    ReplyDelete
  6. Anu YaloDecember 3, 2014 at 11:33 PM

    Looks great!!

    ReplyDelete
  7. Rafeeda ARDecember 3, 2014 at 11:47 PM

    This one is a really sinful dessert! I know... I have made it only once but don't know if I would love to make it again, just thinking about the calories! Hehe...

    ReplyDelete
  8. Kaveri VenkateshDecember 3, 2014 at 11:59 PM

    Looks so yum....very inviting

    ReplyDelete
  9. ShabbuDecember 4, 2014 at 3:18 AM

    Yummy and tempting banoffee pie..

    ReplyDelete
  10. RemyaDecember 4, 2014 at 6:09 AM

    looks yum yum

    ReplyDelete
  11. SwathiDecember 4, 2014 at 7:36 AM

    Banoffee pie looks delicious.

    ReplyDelete
  12. SujiscookinglabDecember 10, 2014 at 1:22 AM

    Looks awesome...good click

    ReplyDelete
  13. Famidha AshrafJanuary 20, 2015 at 10:53 PM

    Hi Suja, landed on your blog while searching for achar recipes on google! How did I miss this blog??? you have amazing collection of recipes and that shows what amazing chef you must be! I am loving it and guess what... I have not yet stopped browsing through your recipes.. let me get back to work! Love this and I am going to be around... Good work!

    ReplyDelete

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