banoffee pie…aka banana toffee pie…

5 Feb

banoffee pie the urbanpocketknife

Couple of years ago I hosted a pie party contest (not a pie eating contest, although that would also be entertaining) and my friends totally delivered and we got 19 very different pies.  However, only one was savoury so the end of the night was filled with sugar coma friends that I had to shovel out the door.  This year I made it pretty clear that we had to have a good number of savoury pies to help offset our greedy dessert bellies.

Although I love being in my kitchen, I do like the simplicity of not slaving in the kitchen the day of any gathering.  Banoffee is apparently a classic English pie that delivers some pretty strong flavours of banana and dulce de leche and could not be any less fussy as it is a 100% no bake recipe.  Prepare to clog your arteries and have diabetes, there is a lot of butter and sugar in this pie!

Here’s the recipe!

What you need!
150 grams digestive biscuits or graham cracker crumbs
230 grams pecans roughly chopped (plus a few for decorating)
75 grams butter melted

125 grams butter
100 grams golden sugar
300g tin of dulce de leche
1 tsp salt or to taste
5ish bananas (whatever you need to fill your pie pan)
1 cup whipping cream
4 tsp cold water
1 tsp unflavoured gelatin
1 tbsp sugar

What to do!

1.  Preheat the oven to….oh wait…you ain’t got to do any baking for this recipe!  If you’re using the digestive biscuits, whizz it into crumbs in a food processor or put them in a big ziplock bag and take your anger out on it.  Chop the pecans roughly, mix these two with the melted butter.  Press the crust mixture into your pie pan and put it in your fridge.

2.  Next up is the filling, on medium-low heat melt the butter and sugar together in a medium sized pot.  Add the dulce de leche and salt, stir until silky smooth.  Don’t let it come to a boil but make sure it’s a little steamy.  Set aside.

3. Slice up those bananas!

4.  Assembly time:  place one layer of bananas, than smoosh the toffee on top and press into crevices so there are no air bubbles, keep doing this until you’re done and end up with a final layer of toffee.  Put in the fridge to chill (at least a few hours)

5.  Make the whip:  in a small dish mix the gelatin and cold water and allow it to sit and bloom (fancy way of saying thicken).  Whip the cream with the sugar using an electric mixture until just slightly thick.  While whipping some more, pour a small steady stream of the gelatin mixture and keep going until you get stiff peaks.

6.  Put the stabilized whip cream in a piping bag and make a pretty design on your well chilled pie or the hell with it and just smear it on with a spoon.  Decorate with whole pecans or caramelized banana slices would also be grande.

banoffee pie the urbanpocketknife

Tips and Tricks

1.  Canned dulce de leche can sometimes be a little fake tasting, you can make your own from condensed milk if you have enough time

2.  I was fairly concerned that this sugar coma inducing pie was way too sweet so I added a little bit more salt to the dulce de leche to offset the sweetness and used bananas that were not quite ripe.  Also used only a tablespoon of sugar in the whip for the same reason

3.  The filling is quite sticky and can leave you with a hot mess, try using a silicone spatula for the assembly, seems not to stick as much.

4.  Adding gelatin to the whipping cream helps stabilize it in warmer temperatures, totally unnecessary if you’re serving it right away.  Whipping cream is best done in a spotless stainless steel bowl and everything should be cold!

5.  Whipping cream should also be saved for the last minute when you are 100% sure the pie is chilled, whipped cream on warm pie = whipped cream soup

6.  It is next to impossible to cut perfect slices so don’t stress, just dig in to the goo

Enjoy!  (I claim no responsibility to the level of unhealthy-ness to this dessert)

banoffee pie the urbanpocketknife


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