Banoffee Pie Recipe – Dassana’s Veg Recipes

Banoffee Pie is a kind of straightforward no-bake desserts that appears and tastes particular with out a lot effort. You solely want a buttery, crunchy biscuit base, a deep flavored layer of dulce de leche, candy bananas and smooth, gentle whipped cream. It’s a well-liked no bake dessert that’s easy to place collectively. You could make it in a springform pan or assemble it in small dessert cups.

What Makes Banoffee Pie Special

Banoffee Pie is a basic British dessert from England. The phrase Banoffee combines “banana” and “toffee,” that are the principle flavors of the pie. It was first created within the Seventies in a UK restaurant and have become fashionable as a result of it’s fast to make.

The toffee layer is historically made by cooking a can of sweetened condensed milk till it turns thick and caramel-like.

Many individuals additionally use the normal slow-cooked dulce de leche made with milk and sugar, because it has a really related style and texture and provides the identical deep caramel taste.

The taste of Banoffee Pie comes from the caramel-like dulce de leche, bananas and cream. The cooked condensed-milk layer provides a deep toffee sweetness and the bananas add a smooth fruit word.

The whipped cream brings every little thing collectively, however the dessert can really feel a bit wealthy for those who add a thick layer of cream. If you like a lighter style in your Banoffee pie, you’ll be able to hold the cream layer thinner so the caramel and banana flavors stand out extra.

As a pastry chef, I like sharing desserts that really feel straightforward and doable for residence cooks. Banoffee Pie is a kind of recipes as a result of it doesn’t want any particular expertise and anybody could make it.

On that word, for those who favor making straightforward no-bake desserts, you might also like my basic Cheesecake or Biscuit Cake.

This Banoffee Pie recipe is simple to assemble at residence. The layers make the method easy, and the bottom may be ready upfront. You can simply modify the sweetness and toppings.

Banoffee Layers

1. Biscuit Crust: This base crust layer is made by mixing finely floor or powdered biscuits with some butter. I hold the biscuit crust agency by including extra butter, in order that it cuts neatly. You can use digestive biscuits, graham crackers, Marie biscuits or entire wheat cookies.

2. Dulce de Leche: Dulce de leche provides the caramel taste that defines this dessert. You can use store-bought or home made. I’ve used home made Dulce de Leche produced from condensed milk, which can also be frequent in conventional variations. Keep it prepared earlier than you begin assembling the pie.

3. Banana: Choose bananas which might be candy and ripe however not too smooth or mushy. Slice them simply earlier than assembling in order that they keep recent and don’t brown.

4. Whipped Cream: The cream ought to be whipped to smooth or medium peaks for clear slices. A contact of espresso within the cream provides a refined taste variation.

5: Garnish: Chocolate shavings, grated chocolate or a light-weight dusting of cocoa powder full the dessert. Keep the pie lined and chilled till serving.

This recipe is tailored from the Nestlé Carnation web site. If you take pleasure in different English-style desserts, it’s also possible to test my Trifle, Bread & Butter Pudding and Apple Crumble.

Assembling Tip: For smaller servings, assemble the pie in cups or jars. You could make them forward and hold them chilled. They are straightforward to serve, look neat, and keep recent for a number of hours.

More Pie Recipes to Try

How to Make Banoffee Pie

Begin by maintaining the core components prepared – dulce de leche, digestive biscuits and whipping cream, which kind the inspiration of the Banoffee Pie recipe.

The recipe follows a easy layer-by-layer technique, so every half comes collectively shortly. Keep your pan, components and mixing bowls shut by, after which start with the biscuit base.

Prepare Biscuit Base

1. Grease an 8-inch pie pan, tart pan or springform pan (with a removable base) with a skinny layer of softened butter.

2. Melt 100 grams butter on low warmth till simply liquid. Do not warmth it an excessive amount of or let it boil, as sizzling butter could make the crust greasy.

3. Add 200 to 225 grams of digestive biscuits (12 to 14 digestive biscuits) to a meals processor or chopper.

4. Process them to a wonderful, even crumb with none giant items. A uniform crumb helps the bottom maintain collectively.

5. Pour the melted butter into the crushed biscuits.

6. Pulse or combine once more so that each crumb is coated.

7. Transfer this combination to the ready pan.

8. Spread it out and press firmly utilizing the again of a spoon or the bottom of a flat cup. Pay consideration to the sides so the crust is compact and slices neatly later.

9. Place the pan within the fridge for 15 to twenty minutes to set the biscuit base.

Tip: If your kitchen is heat, chill it just a little longer so the crust turns into agency.

Whip Cream

10. You can whip the cream utilizing a stand mixer with the whisk attachment or a hand mixer. A chilly bowl and chilly beaters make the cream whip quicker.

Add ½ cup whipping cream (chilly) to a relaxing bowl, adopted by 1 tablespoon superfine sugar or powdered sugar and ½ teaspoon of vanilla extract.

11. Start whipping on low velocity, then enhance to medium till smooth peaks kind and the cream appears gentle and secure.

Tip: If you desire a espresso taste, dissolve ½ to 1 teaspoon immediate espresso in a number of drops of heat water and blend it into the cream earlier than whipping.

12. Keep the whipped cream within the fridge till you assemble the pie so it stays agency.

Assemble & Make Banoffee Pie

13. I’ve used home made dulce de leche right here, however it’s also possible to use a readymade can/tin purchased on-line or from shops.

Open the can of dulce de leche. If it feels too thick, heat it barely by inserting the closed can in heat water for a couple of minutes. The caramel ought to unfold simply however shouldn’t change into runny.

Take the chilled biscuit crust out of the fridge.

14. If you’re utilizing a springform pan, loosen the edges gently. You can take away the bottom plate if you wish to serve the pie on a platter, however maintaining it’s fully wonderful and sometimes safer when shifting or slicing the pie.

15. Transfer the dulce de leche on the biscuit base.

Tip: Dipping the spoon briefly in heat water helps the caramel glide easily.

16. Spread the dulce de leche evenly over the biscuit base utilizing an offset spatula or the again of a spoon.

17. Peel and slice the bananas into skinny, even rounds. Arrange them neatly on high of the caramel layer. Add extra slices for those who like a thicker fruit layer.

Tip: If slicing forward, toss the bananas evenly with a number of drops of lemon juice to sluggish browning whilst you assemble the pie.

18. Spoon the chilled whipped cream over the banana layer.

19. Spread it gently into a fair layer with out urgent down, so the bananas keep in place and the cream retains its smooth, ethereal texture.

20. Top the assembled and ready Banoffee Pie with freshly grated chocolate, shavings of chocolate or a light-weight dusting of cocoa powder.

Cover the pie with a dome lid or a big bowl and refrigerate it for 1 to 2 hours earlier than serving.

21. You can serve Banoffee Pie immediately too, however chilling helps the layers set properly.

Serving Suggestions

Serve Banoffee Pie chilled so the layers maintain their form. Slice it utilizing a heat sharp knife for cleaner cuts.

You can add further banana slices or extra chocolate shavings when serving if you would like the plate to look festive.

Banoffee pie can also be straightforward to serve in small glasses or jars, particularly for events or whenever you need particular person parts.

Storage Suggestions

Keep the Banoffee Pie within the fridge till serving. It stays good for a couple of day as a result of the bananas can soften or brown after lengthy hours.

If you need to put together forward, you may make the biscuit base a day earlier and assemble the cream and banana layers on the day you serve.

Leftovers ought to keep within the fridge and be eaten inside 24 hours for the very best texture.

Ingredient Notes

• Biscuits: Crush the biscuits finely so the bottom holds collectively. Mix very effectively with the melted butter and press this biscuit combination firmly into the pan. A decent base provides you cleaner slices and prevents crumbs from breaking up.
• Type of Biscuits: You can use digestive biscuits, Marie biscuits, graham crackers or any plain wheat cookies for the bottom of the Banoffee Pie. Digestives give the basic taste, Marie biscuits make it lighter and graham crackers add a toasty word. Just grind the biscuits finely so the crust units effectively.
• Dulce de Leche: If your dulce de leche is simply too thick, heat it barely by inserting the closed can in a bowl of heat water for a couple of minutes so it softens and spreads easily over the biscuit base. Don’t warmth it an excessive amount of, or it is going to change into runny and make slicing messy.
• Cream: Keep the whipping cream very chilly earlier than you begin. It whips shortly and holds its form higher. Whip the cream to smooth or medium peaks, relying on how gentle you need the topping to be. If including espresso, dissolve the espresso first so it blends effectively and provides a fair taste.
• Bananas: Slice the bananas solely when you find yourself able to assemble the pie. This retains them from turning brown and helps the layers look neat. If you need, you’ll be able to evenly brush them with a number of drops of lemon juice, however normally recent slicing is sufficient.

Assembly & Serving Tips

• Serving: This Banoffee Pie works superbly in particular person cups or jars. It retains the layers secure, appears fairly, and is simple to distribute throughout events or household gatherings.
• Chilling: After whipping the cream, hold it refrigerated till assembling. Once the pie is assembled, chill it once more. Even 1 hour of chilling helps the layers agency up and makes the pie simpler to chop.
• Pan Handling: When utilizing a springform pan, unlock the edges gently and carry slowly. If eradicating the underside plate worries you, hold it below the crust. It doesn’t have an effect on serving and provides you peace of thoughts.
• Chocolate: Grate the chocolate instantly on high of the whipped cream layer. Fresh grated chocolate softens a bit on the chilly cream and tastes higher than pre-grated chocolate.
• Make Ahead: You can put together the biscuit base a day earlier. Keep it lined within the fridge. Assemble the remainder of the layers on the day of serving for the very best taste and texture.

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