I still remember the first time I had a slice of banoffee pie. It was back in my traveling days, I was in Dharamsala, India and everybody were talking about this pie. I was 20 years old, and trust me if everybody were talking about something I just had to try it, come to think about it that’s exactly how I got to India.I’m embarrassed to say that it’s been 16 years since that day, on the hillside of a mountain that I tried this pie until I actually made it myself. But the sweet memory lasted long and strong, and last week I finally made my first banoffee pie. Let me tell you I remembered it right, it is one of the best pies, it has sweet caramel, flaky crust, tons of bananas and whipped cream, you can’t really go wrong there.This is much easier to make than I ever imagined. When you make it, make sure you pour the caramel into the prepared crust immediately otherwise it will be very hard to work with. I just love eating and making pies, they’re always so pretty and delicious. Banoffee pie is really one of the easiest pies I ever made, and I even added a shortcut for those times you are in a real rush and still feel like making something sweet and quick. Go try it out!
- For the crust:
- 8.8 oz/250 gr petit beurre cookies
- 5.3 oz/150 gr unsalted butter, melted and cooled
- For the toffee filling:
- 2 bananas, sliced
- 4 oz/114 gr unsalted butter
- ½ cup packed dark brown sugar
- 1 (14-ounce) can condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- If you don't have enough time to make the filling you can use Dulce De Leche Caramel Cajeta
- For the topping:
- 2 cups cold heavy cream
- 2 tbs sugar
- Cocoa powder for garnish
- Make the crust
- Place the cookies in a food processor fitted with the blade attachment. Pulse to fine crumbs. Pour the crumbs into a bowl add the melted butter and mix well. Transfer the crumbs to a 9-inch pie pan with a removable bottom.Press the crust firmly and evenly onto the bottom and up the sides of the pan. Refrigerate for 1 hour.
- Place the 1 sliced banana on top of the crust then make the filling or use the prepared Dulce De Leche Caramel to fill the crust.
- Make the caramel filling
- In a medium saucepan melt the butter over medium-high heat. Add the brown sugar, sweetened condensed milk, vanilla, and salt and bring to a boil. Boil, stirring continuously, until the mixture is dark, about 10 minutes.
- Pour the caramel into the prepared crust topped with bananas and smooth into an even layer. Refrigerate again for 1 hour.
- When ready to serve, whip the heavy cream and sugar with an electric mixer, until stiff picks form. Slice a banana and place on top of caramel than dollop on the whipped cream and garnish with cocoa powder.
DID YOU MAKE THESE BANOFFEE PIE?
Don’t forget to take a snap and tag #netacooks on Instagram, so I can see them.