Banoffee Pie

Still, it's banoffee pie, If there’s one cate I miss from living in London. It's a simple, unpretentious cate with sweet and delicate toffee, tropical bananas, and giant peaks of whipped cream. I could count on it to buck up up indeed the somber of London days, and it was sure to be on the menu at most cafés and cafés.

Now that I ’m back stateside with a deficit of British cafés ( but a bit more sun), I ’ve started making it for myself. In hindsight, banoffee pie is so easy I wonder why I noway made it ahead. The unfussy,( nearly) no- singe cate can feed a réclame crowd or cheer up a crowd of one.

What Is Banoffee Pie ?

still, also you ’ll know that banoffee pie is a popular British cate , If you ’re a addict of the Great British Singe Off. The pie is made with a scruple crust filled with rich caramel, fresh banana slices, and a mound of whipped cream.

“ banoffee ” comes from combining its two main flavors, banana and toffee. Banoffee pie was constructed in the 1970s at The Empty Monk Restaurant in the south of England and snappily came a classic cate set up across the United Kingdom.

What Is Dulce de Leche ?

Also known as caramelized milk, milk candy or milk jam in English, is a confection popular in Latin America prepared by slowly heating sugar and milk over a period of several hours. It’s excellent in banoffee pie because it’s thick and delicate enough for clean slices of pie, whereas regular caramel sauce is too watery.

Grocery stores frequently stock dulce de leche in the baking aisle near the candied condensed milk. Look for Nestle La Lechera or Eagle Brand dulce deleche.However, try a Latin request or online, If your original grocery store does n’t carry it.

How to help Bananas from Browning

There’s nothing relatively as disheartening as slicing into a manual banana cate to find that the formerly-fresh bananas have turned an unattractive brown. While they are still impeccably fine to eat, a couple of preventives will help brown banana slices in your banoffee pie.

Save effete bananas for banana chuck . For banoffee pie, use just-ripe, unheroic bananas with no green and perhaps a many brown spots. Browning is caused by oxidation, so limit the banana's exposure to air by slicing the bananas just before using them and icing they're fully covered by whipped cream.

RECIPE :

Oyster Po’ Boy

PREPE TIME :                       COOK TIME :                    CHILL TIME :                       TOTAL TIME :

    30 min                                    10 mins                                2 hrs                                  2 hrs 40 mins

    

SERVINGS :  8 Servings  

YIELD :  1 Pie  

INGREDIENTS :

For the crust and filling

• 1 1/2 cups (190g) graham cracker crumbs, or about 12 whole graham crackers
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 6 tablespoons (85g) unsalted butter, melted
• 1 (13.4-ounce/380g) can dulce de leche
• 2 to 3 medium bananas, yellow but not over-ripe

For the topping

• 1 1/2 cups (360ml) cold heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder, for topping

METHOD :

1- Preheat the oven to 375°F.

2- Make the graham cracker crumbs (optional) :

If you’re starting from whole graham crackers, use a food processor to grind them into fine crumbs. If you do not have a food processor, place the graham crackers in a 1-gallon zip-top bag and use a rolling pin to crush them into fine crumbs.

3- Make the crust :

In a medium mixing bowl, stir the graham cracker crumbs, cinnamon, and salt together with a rubber spatula. Add the melted butter and mix until the crumbs are evenly moistened and the mixture looks sandy. Break up any large clumps with the spatula.

Transfer the crumb mixture to a standard, 9-inch pie plate. Use your hand or the bottom of a measuring cup to press the crumbs firmly into an even layer along the bottom and up the sides of the pie plate to make a crust.

4- Bake the crust and add the dulce de leche :

Bake the crust in the preheated oven for 10 minutes, or until it begins to turn golden. Let the crust cool completely, at least 30 minutes.

Scrape the dulce de leche into the cooled pie crust and gently spread it into an even layer with an offset spatula or the back of a spoon.

5- Make the whipped cream :

In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. The cream should thicken and when you pull the whisk out of the bowl, the peak should stand up. Don’t overwhip the cream or it will curdle.

6- Assemble the pie :

Peel the bananas and slice them into 1/4-inch thick rounds. Top the dulce de leche with the banana slices in an even layer.

Spoon the whipped cream onto the pie and spread it to cover the bananas completely.

7- Chill :

Refrigerate the pie, uncovered, for at least 2 hours and up to overnight.

To serve, sprinkle the top of the pie with chocolate shavings or dust with cocoa powder.

Store leftover pie, covered, in the refrigerator for up to 3 days. To prevent the exposed bananas from browning, press a small piece of parchment paper or plastic wrap against the cut edges. 

NUTRITION FACTS : (PER SERVING)

     527                                          32g                             56g                                       7g

CALORIES                               FAT                         CARBS                             PROTEINS

Bon appetite !! 

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