Sunday, January 22, 2012

What's your recipe for banoffe pie?

I did the one off the back of the carnation condensed milk tin and it was scrummy, just wondering how you guys do it.

What's your recipe for banoffe pie?
I have two recipes that I usually follow



Banoffee pie

55g/2oz sugar

? banana, sliced

150ml/? pint double cream

2 tbsp maple syrup, plus extra for drizzling

1 Belgian waffle, cut into a round with a pastry cutter



Method

1. Gently melt the sugar in a small saucepan over a low heat until caramelised.

2. Add the sliced banana to the caramel and shake the pan to coat evenly. Leave to cool.

3. Whip up the double cream with the maple syrup until thick.

4. Assemble the pie by placing a round of waffle into a chef's ring on a serving plate.

5. Add a layer of caramelised bananas into the ring.

6. Spoon over the whipped cream and remove the chef's ring.

7. Decorate the plate with caramelised bananas and a drizzling of maple syrup.

8. Serve immediately.



or Banoffee pie with pecans and caramel sauce

400g/14fl oz can sweetened condensed milk

150g/5 oz digestive biscuits, crushed

230g/8oz pecans, halved

75g/3oz butter, melted

3 large bananas, chopped

250ml/10?oz double cream, whipped until soft peaks form when the whisk is removed

cocoa powder, for dusting

For the caramel sauce

125g/4oz unsalted butter

125g/4oz soft light brown sugar

125ml/4fl oz coconut milk



Method

1. Place the unopened can of condensed milk into a large pan of water and bring to the boil. Cook for four hours, topping up with water as required - be careful not to let it boil dry.

2. Remove the can from the water and allow to cool.

3. Meanwhile, place the crushed biscuits and 115g/4oz of the pecans into a bowl. Add the butter and mix well.

4. Transfer the mixture to a 25cm/10in cake tin. Press in to pack the mixture evenly into the base.

5. Once it is completely cold, open the can of milk and place the contents into a clean bowl. Add the chopped bananas and mix well, then spread the mixture over the biscuit base.

6. Transfer to the refrigerator to cool for 30 minutes.

7. Remove from the fridge and spread the whipped cream evenly over the top of the banoffee layer.

8. Place the remaining pecans over the top in a circular arrangement and dust with cocoa powder.

9. For the caramel sauce, place the butter, sugar and coconut milk into a heavy-based pan over a medium heat. Bring to the boil and cook for 3-4 minutes, until it forms a thick, light golden-brown sauce.

10. To serve, cut out slices of the banoffee pie, place onto plates and pour over the caramel sauce
Reply:TAKE ME OUT TO DINNER I WILL TELL YOU xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx...
Reply:Haven't got a clue how to make it - can somebody post a recipe?!
Reply:Well, I live at a high altitude, so it's kind of an overnight project. I get 2 cans of Eagle brand sweetened condensed milk, and stand the cans in a pot of boiling water overnight (takes at least 7 hours here, but 2 or 3 closer to sea level)

*next morning*

slice some bananas into a graham cracker crust, open the cooled cans, and pour the caramel over the bananas. Garnish with whipped cream and chocolate shavings...
Reply:Mine is a no cooking one.



Just do the biscuit thing with 1 small packet of digestives and 1/2 block of butter.



Once you pressed them into the mould spread the content of a condensed milk tin that you've boiled/steamed for at least 2 hours.



Then beat a 300g tub of cream cheese with a small pot of double cream and spread on top of caramel.



Slice 2 or 3 bananas and arrange on top of cream.



Hey presto! Banoffee pie and not an oven in sight, lol.
Reply:Ingredients



1 14oz. bag caramels (unwrapped)

? can condensed milk

1 stick of butter

1 package chocolate graham crackers (digestives)

4 bananas



Melt butter; add to pulverized cracker crumbs; press into pie plate; slice bananas and arrange on top of crumb crust; refrigerate.



Unwrap caramels and place in medium saucepan with condensed milk. Heat until all caramels are melted and mix well. Cool on side of stove for at least 30 minutes. Pour over bananas evenly. Sprinkle chopped nuts on top. Refrigerate at least 2 hours berfore serving.
Reply:yes.. i use condensed milk too.. but heres the way i make it ingredients



can of condensed milk

1/4 packet of mc vities digestive biscuits crushed 2 oz of clarified butter ,1/4 pint of double cream ,3 fresh bananas

and 1oz of milk chocolate grated.



method: bil unopened tin of milk in a large pan for about i an1/2 hours leave to cool



mix crushed digestive biscuits with half a crushed banana and the clarified butter spread evenly to line a cake tin and chill until set pour over condesed milk and leave again to set ,whip cream to medium peaks pour over chilled mix top with chopped bananas and sprinkle with grated chocolate chill and enjoy....
Reply:2 cups canned sweetened condensed milk (21 oz)

1 (9-inch) round of refrigerated pie dough (from 15-oz package)

3 large bananas

1 1/2 cups chilled heavy cream

1 tablespoon packed light brown sugar



Put oven rack in middle position and preheat oven to 425°F.

Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.



While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.



Spread toffee evenly in crust, and chill, uncovered, 15 minutes.



Cut bananas into 1/4-inch-thick slices and pile over toffee.



Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.
Reply:I didn't know the answer to this myself so I searched it for you. the link is to the original recipe hope it helps.
Reply:Why not try a ginger nut pie base for a change?
Reply:£1.45,

then you add it to a till at sainsburys,

take it home

then just place in fridge untill cool.


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