Banoffee pie
Indulge in this luscious Banoffee Pie recipe featuring a delectable combination of creamy condensed milk, buttery crust, and layers of fresh bananas. Finished with a zesty hint of lemon, a generous dollop of whipped cream, and a sprinkle of rich dark chocolate, it's a dessert that promises to delight your taste buds. Perfect for any occasion, this pie is simple to make and irresistibly delicious!
- 28 May 2024
- Cook time 30 min
- Prep time 80 min
- 8 Servings
- 9 Ingredients
Banoffee pie is a classic British dessert that combines the rich, sweet flavors of bananas and toffee with a delicate pie crust and whipped cream. It's a crowd-pleaser and perfect for any occasion. Follow this step-by-step guide to create this delectable dessert.
Ingredients:
Instructions:
- Option 1: Homemade Dulce de Leche:
1. If using store-bought dulce de leche, skip this step. If making your own, submerge the can of condensed milk in a pot of water, ensuring the can is completely covered.
2. Bring the water to a boil, then reduce to a simmer. Let it cook for about 2-3 hours, ensuring the can remains fully submerged (adding more water if necessary).
3. Allow the can to cool completely before opening it. The condensed milk will have turned into a rich caramel.
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour and powdered sugar.
- Add the chilled cubes of butter. Use a pastry cutter or your hands to mix until the mixture resembles coarse breadcrumbs.
- Add the egg yolk and mix until the dough comes together. If necessary, add a tablespoon of cold water to help bind the dough.
- On a lightly floured surface, roll out the dough to fit a 9-inch (23 cm) pie dish. Press the dough into the dish and trim any excess.
- Prick the base of the crust with a fork and line it with parchment paper. Fill with baking beans or pie weights.
- Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes, or until golden brown.
- Let the crust cool completely.
- Slice the bananas and toss them with the juice of half a lemon to prevent browning.
- Once the crust is cool, spread the caramelized condensed milk (dulce de leche) evenly over the base.
- Arrange the sliced bananas evenly on top of the caramel layer.
- In a mixing bowl, whip the heavy cream until stiff peaks form.
- Spread the whipped cream over the bananas, creating a smooth layer.
- Sprinkle the grated dark chocolate over the top.
- Refrigerate the pie for at least an hour before serving to let it set.
- Slice and serve your delicious Banoffee Pie. Enjoy!
Tips:
- Ensure the butter is chilled before incorporating it into the flour for a flaky crust.
- To prevent the bananas from browning, lightly coat them with lemon juice before placing them in the pie.
- Whip the heavy cream until it forms soft peaks for a light and airy topping.
- Chill the pie for at least an hour before serving to allow the flavors to meld together.
- For an extra touch of decadence, grate some dark chocolate over the whipped cream before serving.
Your banoffee pie is now ready to be enjoyed! With its luscious caramel filling, fresh bananas, and light whipped cream topping, this dessert is sure to be a hit. Serve chilled or at room temperature and savor every bite of this delightful treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 2.30g | 6% |
| Sugar 36g | 35% |
| Fat | |
| Fat 27g | 32% |
| Saturated 15g | 49% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 60mg | 11% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.19mg | 14% |
| Vitamin B3 0.88mg | 6% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.50mg | 3% |
| Vitamin K 2.21ug | 2% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 1.01mg | 9% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 340mg | 10% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.83mg | 8% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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