Thursday, December 26, 2013

Banoffee Pie

Earlier this month I joined a great group of gals who call themselves the Sweet Fantasy Club. Banoffee Pie was part of their December challenge. I did not get the time to make the pie before the deadline on the 22nd, however, I had already purchased the ingredients so I decided to try it today.

If you have never tried this dessert than you are truly missing out. It is simple enough to make in less than an hour. If you had soft toffee candy as a child this recipe will take you back to those days.

I used the recipe on the Nestle Carnation UK site and you can find it here. The group recommended recipe called for cooking the condensed milk in the can. I am vary of cooking contents inside a can. The Carnation recipe made the toffee on the stove top. It was quick and easy.

The crushed digestive biscuit and toffee base can be stored in the refrigerator for a week. Once you add the bananas you have to eat it within a few hours. If you do not wish to finish the pie right away, I suggest cutting out a piece of pie and then adding the bananas and whipping cream to it.


You will need
For the pie base
6 oz. Digestive biscuits
2 oz. butter

For the caramel
1 14 oz. can Borden sweetened condensed milk
3 1/4 oz. soft brown sugar
3 1/4 oz. butter

For the topping
4 bananas, sliced
1 tbsp. cinnamon powder
whipped cream

Put the digestive biscuits in a Ziploc bag. Seal the bag and run a rolling pin over it. Make sure all the biscuits are crushed to a coarse powder. Transfer to a pie plate, mix in the butter and the cover the bottom of the dish. Put it in a refrigerator while you get the caramel ready.

To make the caramel heat the brown sugar and butter in a pan until the sugar dissolves. Add the condensed milk. Now turn up the heat stirring continuously to prevent burning. Let the mixture come to a boil and keep it boiling for about a minute. Switch off the heat and transfer to the pie as its base. Cool for at last an hour to set. The pie with the base can be stored for about a week in the refrigerator.

To serve top the pie with sliced bananas and whipped cream. Sprinkle the top with cinnamon powder.

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