Banoffee Pie
Indulge in the rich and creamy layers of banoffee pie, a classic British dessert that combines the sweetness of bananas, the richness of toffee, and a light whipped cream topping. This no-bake treat is not only simple to prepare but also a showstopper at any gathering. With just a few ingredients, you can create a decadent dessert that is sure to satisfy your sweet tooth. Let’s dive into the recipe and discover how to make this delightful pie.
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 397g can of sweetened condensed milk (to make toffee)
- 2 ripe bananas, sliced
- 300ml heavy cream
- 2 tablespoons powdered sugar
- Chocolate shavings (for garnish)
- Optional: cocoa powder for dusting
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 30 minutes, and it requires chilling in the refrigerator for at least 4 hours before serving.
Nutritional Value
Each serving (1 slice) of banoffee pie contains approximately 350 calories, 22g of fat, 35g of carbohydrates, and 5g of protein. This is based on a standard slice size.
Step-by-Step Cooking Process
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with melted butter until well combined.
- Press the mixture firmly into the base of a pie dish to form the crust.
- In a saucepan, boil the condensed milk for about 1 hour to create toffee, stirring occasionally.
- Allow the toffee to cool slightly before spreading it over the biscuit base.
- Layer the sliced bananas evenly on top of the toffee.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Spoon the whipped cream over the bananas, smoothing it out.
- Chill the pie in the refrigerator for at least 4 hours.
- Before serving, garnish with chocolate shavings and dust with cocoa powder if desired.
Alternative Ingredients
You can substitute the digestive biscuits with graham crackers or even gluten-free biscuits for a gluten-free version. For a dairy-free option, use coconut cream instead of heavy cream and vegan butter for the crust.
Serving and Pairings
Banoffee pie pairs beautifully with a cup of coffee or tea, making it a perfect dessert for afternoon gatherings. It can also be served alongside fresh fruit for a refreshing contrast.
Storage and Reheating
Store any leftover banoffee pie in the refrigerator for up to 3 days. It is not recommended to freeze the pie as the texture of the cream may change when thawed. Serve chilled directly from the fridge.
Cooking Mistakes
- Not allowing the toffee to cool before adding bananas.
- Over-whipping the cream to the point of butter.
- Not pressing the biscuit base firmly enough.
- Using unripe bananas, which can affect flavor.
- Skipping the chilling time, which helps set the pie.
Helpful Tips
- Use ripe bananas for the best flavor.
- Make the toffee a day in advance for convenience.
- Garnish with fresh bananas just before serving to prevent browning.
- Experiment with toppings like caramel sauce or nuts for added texture.
FAQs
Can I make banoffee pie in advance?
Yes, banoffee pie can be made a day ahead. Just ensure it’s well covered in the refrigerator to maintain freshness.
What if I don’t have condensed milk?
You can make a quick caramel sauce using sugar and cream as a substitute, though the flavor will differ slightly.
Is banoffee pie suitable for vegetarians?
Yes, as long as you’re using vegetarian-friendly ingredients.
How do I prevent the bananas from browning?
You can toss the banana slices in a little lemon juice to help prevent browning.
Can I add other fruits to the pie?
Yes, you can mix in other fruits like strawberries or raspberries for added flavor and color.
Conclusion
Banoffee pie is a delightful dessert that combines the rich flavors of bananas and toffee with a light, airy cream topping. It’s easy to make and perfect for any occasion, whether it’s a family gathering or a special celebration. Try this recipe, and you’ll create a dessert that’s sure to impress everyone.
Banoffee Pie
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter melted
- 397 g can of sweetened condensed milk
- 2 ripe bananas sliced
- 300 ml heavy cream
- 2 tablespoons powdered sugar
- Chocolate shavings for garnish
- Optional: cocoa powder for dusting
Instructions
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with melted butter until combined.
- Press the mixture into the base of a pie dish to form the crust.
- Boil the condensed milk for about 1 hour to create toffee.
- Spread the toffee over the biscuit base after cooling slightly.
- Layer the sliced bananas evenly on top of the toffee.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Spoon the whipped cream over the bananas.
- Chill the pie in the refrigerator for at least 4 hours.
- Garnish with chocolate shavings before serving.
