BANOFFEE PIE
A wonderfully sweet but light dessert.
Provided by Seth Stockmeister
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Place a whisk and mixing bowl in the freezer to cool, 10 to 20 minutes.
- Place bananas in the bottom of the pie crust and drizzle 5 ounces caramel syrup over top. Reserve remaining caramel syrup for garnish.
- Remove whisk and mixing bowl from the freezer. Place whipping cream, confectioners' sugar, and vanilla in the chilled bowl. Mix rapidly with the whisk until peaks form leaving a stiff whipped cream; do not overmix.
- Spread whipped topping over the bananas and pie crust. Drizzle remaining caramel over top in a circular or zigzag motion for effect. Place in the refrigerator or freezer until whipped topping has firmed up, 15 to 30 minutes before serving.
Nutrition Facts : Calories 431 calories, Carbohydrate 43 g, Cholesterol 81.7 mg, Fat 28.7 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 15.1 g, Sodium 246.3 mg, Sugar 16.6 g
GROWN-UP BANOFFEE PIE
Lace this classic banana and toffee pie with a little dark rum. Top with whipped cream and chocolate
Provided by Sarah Cook
Categories Dessert
Time 1h50m
Number Of Ingredients 15
Steps:
- Roll out the pastry on a lightly floured surface until big enough to line a deep, round 20-22cm tart tin. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment, fill with baking beans, and bake for 15 mins until the sides are firm and turning golden. Remove the beans and parchment, and cook for another 15 mins until browned.
- Meanwhile, fry the bananas, butter and sugar in a wide frying pan until golden and caramelised. In a saucepan, bubble the caramel for 5 mins until slightly thickened.
- Melt 25g of the chocolate, brush over the base of the tart case and set aside to harden. Once the bananas are cool, and the chocolate has set, arrange the bananas over the base. Top with the caramel, then chill while you make the topping.
- Put the remaining chocolate, the cream, 2 tbsp caramel, the rum and sugar in a heatproof bowl over a pan of barely simmering water and melt until smooth and combined. Pour the mix over the bananas, then chill for at least 4 hrs.
- To serve, remove the tart from the tin. Whip 200ml of double cream with the icing sugar until it is just holding its shape. Pipe swirls of cream around the edge of the tart, then dust with cocoa. Slice, and serve with a little crème fraîche, if you like.
Nutrition Facts : Calories 830 calories, Fat 58 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 36 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
EASY BANOFFEE PIE
Banana, caramel, and whipped cream in a graham cracker crust. What's not to love?
Provided by Jacqueline Bedsaul Johnson
Categories Desserts Pies Custard and Cream Pies Banana Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Pour condensed milk into a pie pan and cover tightly with foil for the caramel. Place in a larger pan. Add hot water to the pan but keep it below the top of the pie pan; you don't want to get any water into the milk.
- Bake in the preheated oven until the caramel is thick and brown, about 1 hour.
- Remove from the oven and transfer caramel to a bowl. Beat with an electric mixer until smooth. Pour into the graham cracker crust, cover, and cool in the refrigerator for about 1 hour.
- Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until stiff peaks form. Mix in vanilla.
- Remove pie crust and caramel from the refrigerator. Cover caramel completely with banana slices. Spread whipped cream over top and sprinkle lightly with cocoa powder. Cover and chill until ready to serve.
Nutrition Facts : Calories 460.8 calories, Carbohydrate 60.3 g, Cholesterol 57.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 11.2 g, Sodium 244.6 mg, Sugar 46.7 g
NEXT LEVEL BANOFFEE PIE
Take this classic dessert to the next level with our marvellous makeover, featuring salted caramel, banana chips, crushed biscuits and peanut butter cream
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Whizz the biscuits to crumbs in a food processor or put in a strong plastic bag and bash with a rolling pin. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs into the tin and up the sides until the whole case is lined. Chill for at least 10 mins.
- Heat oven to 200C/180C fan/gas 8. Halve the bananas lengthways and tip into a shallow roasting tray or baking dish. Squeeze over the lime juice, scatter with the brown sugar and bake in the oven for 15-20 mins until caramelised. Leave to cool slightly, then thoroughly mash and spread evenly over the tart base.
- Tip the caramel into a saucepan, bring to a simmer and bubble for a few minutes to thicken. Add a pinch of flaky sea salt. Crush the banana chips using a rolling pin on a chopping board. Take the pan off the heat and stir in most of the banana chips, then spread the mixture over the banana layer and put back in the fridge for at least 4 hrs to set.
- To make the peanut butter cream, beat the peanut butter with the icing sugar and 140ml of the cream until smooth. Whisk the rest of the cream until it just holds its shape, then fold through the peanut butter cream to ripple. Top the tart with pillows of the whipped cream. Scatter with the rest of the crushed banana chips and serve.
Nutrition Facts : Calories 835 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 69 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
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