Banoffee: The name sounds to be derived from the words banana and toffee… which are both ingredients in this pie. For the toffee part, I made my own dulce de leche by putting condensed milk in the oven with a water bath at a high heat.
What I used:
- 2 [14 ounce] cans of sweetened condensed milk
- 1 cup of graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- nonstick cooking spray
- 1 + ½ cups of heavy cream
- 1 tablespoon sugar
- 2 bananas, sliced
- chocolate shaving, for garnish
How I made my Banoffee pie:
- Preheat the oven to 400 degrees to make the delce de leche layer.
- Pour your sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. So for example what I did was I put the condensed milk in an 8 X 8 square baking pan. I put this square pan inside a 8 X 13 rectangle baking pan.
- Fill the larger pan with enough hot water to fill up halfway up the sides of the smaller dish.
- Place in your preheated oven for an hour and a half. Every 20-30 minutes, check to make sure the water level is still half full and refill as necessary.
- Carefully remove the baking dish from the hot water bath, and then whisk the condensed milk mixture until it is smooth to form your dulce de leche. Let it cool to room temperature.
- Next, reduce the oven temperature to 350 degrees.
- Combine the graham crackers crumbs and melted butter. Press the mixture into a tart pan.
- Bake the graham cracker crust for 5 minutes.
- Once the crust has cooled, spread the dulce de leche layer on top of the crust. Cover and refrigerate for a few hours.
- In a large bowl, beat the heavy cream, adding the sugar half way through. Beat until soft peaks form.
- Remove the pie from the refrigerator to add the rest of the layers: over the the dulce de leche layer, add the sliced bananas, followed by the whipped cream.
- To garnish, I topped the whipped cream with grated chocolate.
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P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.