Banoffee Pie
This is the ultimate hybrid: a combination of banana and toffee in one incredible pie.
This is the ultimate hybrid: a combination of banana and toffee in once incredible pie.
Ingredients
5 small ripe bananas (about 1 1/2 pounds total)
Directions
PREP TIME
HRS
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
Make-Ahead:
Line the bottom of a 9-inch springform pan with parchment paper.
Chop the graham crackers in a food processor until they are finely ground. Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed. Press the crumb mixture over the bottom and 1 1/2 inches up the sides of the springform pan. Refrigerate.
Combine the brown sugar and 3 tablespoons water in a medium-size heavy saucepan. Stir over medium heat until the sugar dissolves. Raise the heat and boil without stirring, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, until the syrup is a deep amber color, about 5 minutes.
Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.
Remove the toffee sauce from the heat, and spread 1 cup of the sauce over the prepared crust. Refrigerate for about 1 hour or until the toffee is semi-firm. Keep the remaining toffee sauce at room temperature.
Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.
Slice 3 of the bananas into very thin discs. Fold the sliced bananas into the softly whipped cream, and spoon the filling into the prepared pie crust. Slice the remaining 2 bananas, and arrange the slices decoratively over the pie.
Rewarm the remaining toffee sauce gently over low heat. Drizzle some of the sauce decoratively over the pie. (If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into it.)
Line the bottom of a 22-23-cm springform pan with baking paper.
Chop the biscuits in a food processor until they are finely ground. Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed. Press the crumb mixture over the bottom and 3 1/2 cm up the sides of the springform pan. Refrigerate.
Combine the brown sugar and 3 tablespoons water in a medium-size heavy saucepan. Stir over medium heat until the sugar dissolves. Raise the heat and boil without stirring, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, until the syrup is a deep amber colour, about 5 minutes.
Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.
Remove the toffee sauce from the heat, and spread 1 cup of the sauce over the prepared crust. Refrigerate for about 1 hour or until the toffee is semi-firm. Keep the remaining toffee sauce at room temperature.
Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.
Slice 3 of the bananas into very thin discs. Fold the sliced bananas into the softly whipped cream, and spoon the filling into the prepared pie crust. Slice the remaining 2 bananas, and arrange the slices decoratively over the pie.
Rewarm the remaining toffee sauce gently over low heat. Drizzle some of the sauce decoratively over the pie. (If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into it.)
Cut the pie into wedges, and transfer them to plates. Drizzle each pie wedge with more sauce, and serve.
