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Banoffee Pie
AuthorMeg's KitchenIf there is a dessert I love which isn’t made with chocolate it’s ‘Banoffee Pie’…. It’s such a cool dessert that can be made as a pie or a layered dessert or deconstructed and served, it’s lovely in any form. The star of this dessert is of course the Dulce De Leche. It’s so simple to make with absolutely basic ingredients. You wouldn’t want to miss making it!
250 g Digestive Biscuits (Crushed into a powder form)
100 g Melted Butter
200 g Dulce De Leche (using 1 small tin of condensed milk – recipe in noted)
2 pieces Bananas sliced into discs
½ tsp Lime Juice
150 g Whipping Cream (whipped to stiff peaks)
Cocoa Powder or Chocolate shavings – To Garnish
1 cup Tart Tin 6"
1
- Combine the crushed biscuits and melted butter well in a bowl.
- Press the mixture into a loose bottomed tart tin, starting from the bottom to the sides. Set in the tart base in the freezer for 15-20 minutes or till set completely.
- Whip the cream to stiff peaks and rest in the refrigerator till ready to use.
- Remove the biscuit base and spread the caramel over the base. Even out using a spatula.
- Next layer the sliced bananas over the caramel (dulce de leche) layer.
- Next goes in the whipped cream. Use a nozzle attached to a piping bag filled with cream to pipe the cream or simply use a spatula to spread and spoon to create a rustic design.
- Garnish with chocolate shavings or cocoa powder or any other garnish of your choice.
- Set in the refrigerator for at least 2 hours before serving.
- Remove 40-50 minutes before you want to serve.
Dulce De Leche Recipe
2
- Remove any paper packaging on the condensed milk tin.
- Make sure the tin is intact and not damaged from anywhere.
- Place the tin side ways (lying down) on the bottom of the cooker.
- Fill enough water to submerge the tin completely and level the water 1 inch above the tin.
- Now pressure cook on medium high flame till 1 whistle.
- Now simmer the flame for 30 minutes.
- Switch off flame and let the pressure release naturally.
- Open the cooker and carefully remove the tin.
- Cool completely before using.
NOTES
3
- To understand the process of assembling, whipping cream and layering, please watch the live session video replay.
- Dulce de Leche can be made in advance and kept.
- Dulce de Leche stays well after opening in the refrigerator for 2-3 weeks and unopened tin, outside at room temperature for 4-6 weeks also.
- Dulce de Leche can be used for many other recipes such an ice cream, chocolates, pancakes, cakes, filling, frostings etc.
- You can use any glass or ceramic dish to make if you don’t have a loose bottomed tin.
- You can serve individual portions as well by following the same layering in individual glasses or bowls.
- Use can reduce the butter by half in case unmoulding not required.
- You can experiment with mango or strawberry instead of bananas.
- Use any cream available.
- You can add a little bit coffee paste to the cream if you like.
- You can make dulce de leche in an open pan - watch video for details.
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Ingredients
250 g Digestive Biscuits (Crushed into a powder form)
100 g Melted Butter
200 g Dulce De Leche (using 1 small tin of condensed milk – recipe in noted)
2 pieces Bananas sliced into discs
½ tsp Lime Juice
150 g Whipping Cream (whipped to stiff peaks)
Cocoa Powder or Chocolate shavings – To Garnish
1 cup Tart Tin 6"
Directions
1
- Combine the crushed biscuits and melted butter well in a bowl.
- Press the mixture into a loose bottomed tart tin, starting from the bottom to the sides. Set in the tart base in the freezer for 15-20 minutes or till set completely.
- Whip the cream to stiff peaks and rest in the refrigerator till ready to use.
- Remove the biscuit base and spread the caramel over the base. Even out using a spatula.
- Next layer the sliced bananas over the caramel (dulce de leche) layer.
- Next goes in the whipped cream. Use a nozzle attached to a piping bag filled with cream to pipe the cream or simply use a spatula to spread and spoon to create a rustic design.
- Garnish with chocolate shavings or cocoa powder or any other garnish of your choice.
- Set in the refrigerator for at least 2 hours before serving.
- Remove 40-50 minutes before you want to serve.
Dulce De Leche Recipe
2
- Remove any paper packaging on the condensed milk tin.
- Make sure the tin is intact and not damaged from anywhere.
- Place the tin side ways (lying down) on the bottom of the cooker.
- Fill enough water to submerge the tin completely and level the water 1 inch above the tin.
- Now pressure cook on medium high flame till 1 whistle.
- Now simmer the flame for 30 minutes.
- Switch off flame and let the pressure release naturally.
- Open the cooker and carefully remove the tin.
- Cool completely before using.
NOTES
3
- To understand the process of assembling, whipping cream and layering, please watch the live session video replay.
- Dulce de Leche can be made in advance and kept.
- Dulce de Leche stays well after opening in the refrigerator for 2-3 weeks and unopened tin, outside at room temperature for 4-6 weeks also.
- Dulce de Leche can be used for many other recipes such an ice cream, chocolates, pancakes, cakes, filling, frostings etc.
- You can use any glass or ceramic dish to make if you don’t have a loose bottomed tin.
- You can serve individual portions as well by following the same layering in individual glasses or bowls.
- Use can reduce the butter by half in case unmoulding not required.
- You can experiment with mango or strawberry instead of bananas.
- Use any cream available.
- You can add a little bit coffee paste to the cream if you like.
- You can make dulce de leche in an open pan - watch video for details.
