Monday, 29 August 2011

• Banoffee Pie

  

  A dear friend of mine has recently become addicted with all foods with banana. Banana pudding, banana bread, banana flavored ice cream, etc. I was pretty excited to tell her about Banoffee Pie since this unique pie combines banana and toffee--you can never go wrong with toffee!

  She had a successful go at this Paula Deen recipe for Banoffee Pie--I wish I could say the same. I didn't caramelize my toffee properly to my pie was extra gooey and hard to slice and eat. My favorite thing about this recipe is that it is egg-less which makes it a great option for when you're hosting strict vegetarians or people with egg allergies.

  Here is the recipe:

  • 1 1/2 cups graham cracker crumbs
  • 10 tablespoons butter, softened
  • 2 (14-ounce) cans sweetened condensed milk
  • 3 large bananas
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract

   Directions:

  Preheat oven to 350 degrees F.

  Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.

  Lower the oven to 300 degrees F for the toffee filling.

  To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.

  Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

  How do you feel about banana flavored desserts?

  Image Source

  • 9:33 AM
  • 680 Views
  • 12 eProps
  • 5 Comments