Banoffee Pie

 

This is my sister's creation. She is into cakes and pies. And why not, she loves western desserts and pastry. When she was in grade school, it was a must that there should be a slice of cake in her lunch box everyday. Well, sometimes, only the cake would be gone, rest of the lunch would came back :P Since she is the youngest in the house, everyone would be worried and fuss around her. She was such a picky eater ... I think, she still is. I know she is going to chase me for mentioning it here. Well! I don't mind, after all what are younger sister for :))

Checkout more Pie recipes or recipes with Condensed Milk 

INGREDIENTS: 

Pie Base/Crust :

• Digestive biscuits - 20 to 30 ( depending on the size the pie)
• Melted Butter  
• Optional: Cinnamon powder 

Filling:

• 2 or 3 - Bananas 
• 1 tsp - lime/lemon/orange juice  
• 2 cups - whipped cream or cold heavy cream
• 2 tbsp. - granulated sugar
• 1 tsp vanilla extract
• 1/2 cup - grated chocolate/shredded coconut/chopped pecans for topping , optional
• Dulce De Leche or  ( preparation with Condensed Milk given below)  - 200 grams/7 oz Can

METHOD:

Preparing Dulce De Leche:

If you’re able to find store-bought dulce de leche, you don’t have to bother with making an homemade version because, a store-bought one is just as good. I realized that the easiest way to prepare Dulce De Leche is by using  pressure cooker. That is when ready Dulce De Leche is not available (like in India)

1. Take water in the pressure cooker
2. Keep the condensed milk tin upright in the cooker
3. Ensure it is completely immersed in the water with at least half inch of water above the tin.
4. Close the lid of the cooker and cook
5. After 1 whistle, lower the flame and cook for 10 mins (do not overcook, as this will make it thicker, and messy to spread on the pie)
6. Allow it to cool down (do not remove the can from cooker until it is completely cooled down,  generally, I leave it over night)
7. When you open the tin it should look something like this, light brown.

 Prepare Crust:

1. To make crumbs, pulse biscuits in a food processor until finely ground. You can pulse the sugar along with the biscuits in the food processor.
2. In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened.
3. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides to form an even layer.
4.  Cover with plastic wrap and place in the fridge to chill for one hour, until firm (or, optional - for a crispier crust, bake the crust at 350ºF for 5 minutes. Cool before filling).

Banoffee Pie:

1. Spread dulce de leche gently on top of the prepared crust and smooth the top.
2. Slice bananas thinly. 
3. Mix and coat banana slices with lime, lemon or orange juice to prevent them from oxidizing and turning black.
4. Lay banana slices over the dulce de leche in one even layer.

5. Using a mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating. 
6. Spread whipped cream over bananas.
7. Garnish with grated chocolate/shredded coconut/chopped pecans. 

8. Refrigerate for at least 3 hours before serving. 
9. Pie will keep for up to 3 days in the fridge.

NOTE: If available, use spring-form pan. Make it is easy to remove and cut the pie to serve.