Recipe: Banoffee Pie
Surprise, something new is on Craft Passion!!!! This time, it is not a craft pattern neither nor tutorial… it is a real dessert that I made on the Father’s Day. This is the first ever recipe in Craft Passion and the first ever banoffee pie I’ve attempted. If you like to see more recipe in Craft Passion, please give me shout yay!!! Get the non-bake banoffee pie after this jump.
Banoffee pie is the first authentic English dessert I have ever tasted, I love it!!! I confessed that I have a serious sweet tooth, I gawk to the dessert aisle before deciding if I am going to dine in for the buffet cuisine. Unfortunately, since the last bite 17 years ago, when I was studying in England for my Master Degree in University of Warwick, I haven’t got a chance to eat banoffee pie anymore… I really miss it!!! I can’t find any place in my country that sells authentic banoffee pie, not even in the popular English tea house, so I have to make one myself.
After research through the net to recall the way my hall-mate made it, I was confident to try my luck for the first time. Hey, it is so easy and simple, I have made a success in my first attempt, not bad!!! And, this banoffee pie is for my husband’s father’s day celebration, he doesn’t like sweet thing… BUT, he likes this banoffee pie I made which I have adjusted the sweetness!!!
Make a pot of Earl Grey Tea and have a piece of banoffee pie on a lazy afternoon….. a perfect English tea!!!!
Recipe: Banoffee Pie (Banana Toffee Pie)
Prepare time: 30 minutes to 1 hour for the pie, 2-3 hours for the toffee.
Digestive biscuit (use McVities if possible) – 300 gram / 10.5 oz
Butter (melt)- 200 gram / 7 oz
Fillings & Toppings
Banana ~ 3-4 medium size
Sweetened Condense Milk – 1 can (~500g, can make 2 portion)
Cinnamon Powder / Coco Powder
Utensils & Tools:
9.5″ Tart Pan with removable bottom
Zipper bag (Large)
Kitchen Weighing Scale
- Place the unopened condense milk in a big pot, fill with water to cover the whole can. Boil for 2 -3 hours. Make sure the condense milk is fully immersed into the water all the time. Wait till it is cool before opening the can. While waiting for boiling and cool down, prepare the biscuit crumb pie base.
- Put digestive biscuits into a large zipper bag, release extra air & close the zip. Crush the biscuits with the rolling pin till fine.
- Pour crushed biscuits and melted butter into a big bowl, mix well with a fork.
- Spread the mixture on the tart pan, press on the base and side of the pan. Put into fridge to chill while waiting for the toffee to ready.
- Open the condense milk when it is ready and cool to touch. The toffee is thick and in brown color.
- Slice the bananas.
- Spread the toffee and bananas on the biscuits crumb pie base.
- Put back into the fridge until it is ready to be served. Spread the whip cream on top, sprinkle some chocolate gratings, dust over some cinnamon powder or coco powder. Served chilled.
Eat the filling with the biscuits crumb base together. The filling is sweet and the biscuit base is a little salty, feel the tranquility when they melt and mix in your mouth.
- You can prepare the toffee 1 day before hand to shorten the preparation time, so that you don’t have to wait for it to boil and cool down while making the pie.
- Since my husband doesn’t like sweet dessert, I adjusted the recipe to reduce the toffee and increase the biscuit crumbs. If you like it sweet, add more toffee to your banoffee pie.