Best 2 Banoffee Pie Recipe By Tasty Recipes
Indulge in the delectable Banoffee Pie, a symphony of flavors that tantalizes the taste buds. This classic English dessert features a crisp and buttery graham cracker crust, a layer of gooey caramel, and a velvety smooth banana filling, topped with freshly whipped cream and grated chocolate. Its origins can be traced back to the 1970s, and it has since become a beloved treat worldwide.
Dive into the article to discover a collection of carefully curated Banoffee Pie recipes, each offering a unique twist on this timeless dessert. From the classic recipe that stays true to tradition to variations that incorporate delightful additions like salted caramel, chocolate ganache, and even peanut butter, there's a recipe for every palate.
Unleash your inner baker and embark on a culinary journey with our Banoffee Pie recipes. Whether you're a seasoned pastry chef or a home cook seeking a delectable dessert, these recipes will guide you through the process effortlessly. Each recipe includes step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your Banoffee Pie turns out perfect.
Prepare to impress your family and friends with this irresistible dessert. The Banoffee Pie is perfect for any occasion, whether it's a casual gathering, a special celebration, or simply a sweet treat to satisfy your cravings. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together.
BANOFFEE PIE RECIPE BY TASTY
Here's what you need: sweetened condensed milk, graham crackers, unsalted butter, nonstick cooking spray, heavy cream, sugar, bananas, chocolate shaving
Provided by Chris Salicrup
Categories Desserts
Time 6h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚F (200˚C).
- Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
- Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.
- Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it's dulce de leche!) until smooth.
- Reduce the oven temperature to 350˚F (180˚C).
- In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand.
- Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
- Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
- Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
- In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.
- Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
- Enjoy!
Nutrition Facts : Calories 608 calories, Carbohydrate 78 grams, Fat 31 grams, Fiber 1 gram, Protein 10 grams, Sugar 67 grams
EASY BANOFFEE PIE
Treat loved ones to a banoffee pie for dessert featuring a classic biscuit base, oozy caramel, bananas, cream and chocolate. Who could resist?
Provided by Liberty Mendez
Categories Dessert, Treat
Time 25m
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
- Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
- Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.
Nutrition Facts : Calories 518 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
Tips:
- To easily remove the removable bottom of the springform pan, wrap the bottom with plastic wrap before assembling the pie.
- Chill the pie for at least 4 hours, or overnight, before serving to allow the flavors to meld.
- If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the excess pastry around the edges.
- If you like your pie extra saucy, you can double the amount of dulce de leche.
- To make a vegan version of this pie, use vegan butter, vegan cream, and a store-bought or homemade vegan dulce de leche.
Conclusion:
This banoffee pie is the perfect dessert for any occasion. It's easy to make, absolutely delicious, and sure to be a hit with everyone who tries it. The combination of the sweet, creamy filling, the crunchy cookie crust, and the sliced bananas is irresistible. So next time you're looking for a special dessert, give this banoffee pie a try. You won't be disappointed!
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