Making of Banoffie Pie!
So to start off this blog I made Banoffie Pie! Orignially the filling for this pie was made by boiling unopened cans of sweetened condensed milk until it was sticky toffee inside.
This recipe changed that a bit by complicating the process but making it quicker and easier with less temperament.
The top picture is what it should look like, the bottom what it does look like. My chocolate wasn’t co-operating and was very lumpy other then that no major problems. I changed the base from a walnut crumble to a graham cracker crumble do to personal taste and other then that followed the recipe.
Graham cracker base
1 1/4 c graham cracker crumbs
1/4 c melted butter/margarine
Mix together till sticky, press into pie tin (9 in)
(this made way to much like always but I just save it for a second pie, it lasts for a bit if you put it in another pie pan right away)
1 can sweetened condensed milk
2 tbls unsalted butter
1 tbls golden corn syrup
4 banana’s sliced (I also found this a bit much but use your discretion mine were big banana’s this may be perfect with smaller ones)
1 1/2 c whipping cream, whipped (just standard, whip it with sugar till firm peaks form)
50g chocolate, melted (I used milk original called for dark)
Place milk, butter and syrup in small pan/pot. Stir over medium heat. When starting to boil continue stirring 5 minutes or until slightly thicker and light caramel colour.
Take half of the banana’s and place them evenly over base.
Poor caramel over the bananas, smooth and then chill 30 minutes.
Make whipped cream, pour onto caramel.
Arrange remaining bananas over whipped cream.
Drizzle melted chocolate over top. Chill till chocolate is set and serve.
I didn’t slice my bananas until I needed them to prevent browning. I also didn’t make my whip cream until it was fully chilled, neither did I melt my chocolate until I had to.
Haven’t actually tried it yet as haven’t had dinner yet. So I will post when I do, or maybe edit this post. Unsure as of yet.
Hope you enjoy!
*recipe came from The Essential Dessert Cookbook, with modifications by me.