Wednesday, July 16, 2008
Easy Banoffee Pie
I've never actually heard of Banoffee Pies until a few years ago, when my friend mentioned how much he is in love with this dessert. That was when I decided to google it and found out that it's a traditional British dessert, and the name came from the combo of "Banana" + "Toffee", hence "Banoffee".
From what I've read, the traditional way of making the caramel for Banoffee pies require long hours of boiling a can of condensed milk, but with the help of google, I've found recipes that make caramel the fast way! Since I'm not a big fan of overly sweet desserts, there were a few trial and errors in order to adapt it to my taste buds. Those of you who are a fan of super sweet desserts, do go crazy with the caramel :)
Banoffee Pie Adapted from Australian Good Taste - August 2005 , Page 80
(Makes 2 x 19 cm foil tart tin)
250g Chocolate Ripple biscuits
120 butter, melted
300 ml cream, whipped
260 g sweetened condensed milk
47 g brown sugar
33 g butter
Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture between 2 foil tart tin (I used homebrand's). Use the back of a metal spoon to firmly press the biscuit mixture over the base of each tin. Place in the fridge until required.
To make caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 8-10 minutes or until caramel thickens (do not boil).
Pour the hot caramel evenly among biscuit bases. Cover with plastic wrap and place in the fridge for 1 hour to chill. Peel and thinly slice bananas, and arrange over the caramel filling. Top pies with whipped cream and decorate with chocolate shavings or cocoa powder, serve immediately.