Thursday, September 8, 2011

Banoffee Pie


For Toffee
  • 1 can sweetened condensed milk

For Crust
  • 12 Digestive biscuits, crushed
  • 75g butter, melted

For Topping and Essembly
  • 6 firm, ripe bananas, sliced
  • 1 1/2 cups whipped cream
  • 2 tbsp icing sugar
  • 2 tbsp bittersweet shredded chocolate

To make the Toffee :

Place the can of milk in a large pan and cover it completely with water. Bring the water to a boil and reduce heat to a simmer. Cook the can , turning every so often, and adding more water to cover when needed, for 3 hours. After 3 hours, turn off the heat, let the can of milk cool in the water. When the can is cool enough to touch, remove it from the pan.

Note : You can boil the cans for 4 hours if you would like a darker toffee, but it will be quite a bit thicker when you spread it in the pie dish.

To make the crust

Put the digestive biscuits in the plastic bag. Crushed the digestive biscuits with the rolling pin. Mix the biscuits with the melted butter and press in the pie dish. Let the crust cool in the refrigerator for at least 15 minutes. Spread the toffee on the bottom of the crust. Top with the sliced bananas.

Beat the heavy cream and icing sugar with an electric beater until stiff peaks form. Pipe some cream on top of each sliced bananas or spread over the bananas layer. Top with the shredded chocolate. Chill until ready to serve.

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