Banoffee Pie

Origin

Credit



Yield

Ingredients for the Crust

  • 1 cup digestive biscuit crumbs

    • 2 T granulated sugar

    • 5 T (70 grams) unsalted butter, melted and still warm

Ingredients for the Filling

  • 1 can condensed milk (13.5 ounces), converted to caramel a day in advance

    • 3-4 firm bananas

    • 375ml of double / heavy / whipping cream

    • 1½ tsp powdered espresso

    • 1 T caster / powdered sugar

Ingredients for the Bananas Foster Sauce (optional)

  • 3 T (42.5 grams) unsalted butter

    • 4½ ounces light brown sugar

    • 4 T dark rum

    • 4 T heavy cream

    • Pinch of salt

To Prepare the Caramel

    1. Immerse the can of condensed milk, unopened, in a deep pan of boiling water. Cover and boil for 3 hours, adding water as necessary to make sure that the can is always submerged. (WARNING: If the water level drops below the top of the can, the pressure difference can cause the can to explode.) Cool completely.

To Prepare the Crust

  1. Preheat oven to 325 degrees F (162 C)

    1. In a medium bowl, stir together the digestive biscuit crumbs and the granulated sugar. While stirring and mixing continuously, slowly drizzle the melted butter into the graham cracker and sugar mixture. Once you are done, all of the dry ingredients should be moistened and it should look like wet sand.

  2. Transfer the crumbs to a 9-inch pie plate or springform pan and evenly press the crumbs into the base.

  3. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes

  4. Transfer to a wire rack to cool to room temperature.

To Prepare the Whipped Cream

    1. In a large bowl, whisk the espresso powder into the heavy cream until dissolved.

    2. Using an electric mixer, whip the coffee-cream and powdered sugar on medium-high speed until barely stiff peaks form. Refrigerate.

To Prepare the Bananas Foster Sauce (optional)

  1. Over medium heat, melt the butter and stir in the brown sugar. Continue stirring until the sugar is melted and begins to caramelize.

  2. Turn the heat off, stand back and add the rum (the mixture will steam and pop). Place over low heat and stir until the hardened chunks all become smooth.

  3. Stir in the cream and the pinch of salt. Whisk until the mixture is completely smooth and bubbles slightly.

To Prepare the Bananas Foster Brûlée (optional, only do after pie is fully constructed)

  1. Sprinkle 3T of granulated sugar over one banana (sliced into thin rounds), coating them.

  2. Place the bananas on a metal tray and brûlée the tops of the bananas using a torch or under the broiler of the oven.

To Prepare the Pie (Banoffee Version)

    1. Once the crust is completely cooled, open the can of caramel, place it in a saucepan of water (don't pour it in, place the whole can in without letting water enter the can) and warm it. This makes it easy to spread. When it's warm enough to easily stir, spread it over the crust.

    2. Peel and halve the bananas, then lay them on the caramel.

    3. Spoon or pipe on the cream and, if you like, add a dusting of espresso powder to garnish the top.

To Prepare the Pie (Bananas Foster Version)

  1. Once the crust is completely cooled, peel and halve the bananas, then lay them on the crust.

  2. Pour the Bananas Foster Sauce over the bananas and allow the mixture to cool.

  3. Spread caramel over the banana, then spoon or pipe on the cream.

  4. Garnish with Bananas Foster Brûlée right before serving.