Recipe: Delicious and Decadent Banoffee Pie
We’ll be bringing a monthly recipe feature from a wonderful blog called Crumbs and Tales by a talented foodie named Nasma Haider! Please read more about Nasma in her bio at the bottom of her recipe. This month, she shares with you her Banoffee Pie recipe!
There are those desserts that simply satisfy a mild hankering for something sweet, other desserts that aim to placate the unadulterated palates of hungry diners after a savoury meal…then there are those desserts capable of delighting even the most discriminating of guests, capable of spell-binding those amongst us who crave as much beauty in our desserts as we do flavour; desserts whose mere presence will bring cachet to any dinner party.
- 4 ounces chocolate
- 1 cup (250 grams) butter
- 1 cup (250 grams) brown sugar
- 2 cans (300 grams each) sweetened condensed milk
- 2 cups graham cracker crumbs
- 1/2 cup (125 ml) butter, melted
- 2 cups (250 ml) 35% M.F. whipping cream
- 2 tablespoons icing (powdered) sugar
4 medium-sized bananas
Prepare the chocolate tuiles: Melt the chocolate over a double boileror in the microwave at 10 seconds increments (mixing in between to prevent burning) for 30 seconds or until the chocolate is melted. Allow the chocolate to cool slightly to thicken up. Pour the melted chocolate into a small pastry bag fitted with a small round tip. Tape a large piece of parchment paper to your counter top. Pipe the chocolate in large overlapping swirls. Allow the tuiles to cool while you prepare the pie.
Prepare the toffee: In a medium saucepan, melt the butter and add the brown sugar until the sugar dissolves, stirring constantly. The mixture will start to foam up and bubble. Add the cans of condensed milk and bring to a boil. Turn down the heat to simmer and continue stirring for 5 minutes until the mixture begins to thicken. Allow the mixture to cool slightly. It will thicken as it stands.
Prepare the crust: Preheat your oven to 350°F (177°C). In a large bowl, combine the graham cracker crumbs with the melted butter. Press the mixture into a 10″ tart pan with a removable bottom. Place the tart pan on a baking sheet and bake for 10-12 minutes until the crust is golden and fragrant. Do not allow the edges to darken too much. Set the tart shell aside and allow to cool completely.
Prepare the whipped topping: Place the whipping cream in a mixer fitted with a whisk attachment. Whip the cream for a few minutes before adding the icing sugar. Continue to whip until stiff peaks form. Place the whipped cream in a pastry bag fitted with a flower tip. Place the pastry bag in the refrigerator until you are ready to decorate the pie.
Assembling the pie: Pour half of the cooled toffee on to the bottom of the cooled pie shell. Slice the bananas and arrange them artfully around the pie starting from the edges of the crust and working your way in until the surface is covered with one layer of bananas. Repeat the process with a second layer of bananas. Top with the remaining toffee. Transfer the pie to the fridge and allow to cool for 30 minutes to allow the toffee to set up. Remove the pie from the fridge along with the chilled pastry bag filled with whipped cream. Pipe rosettes or swirls around the top of the pie. Remove the tuiles gently from the parchment (they should slide right off) and garnish the top of the pie. Keep the pie refrigerated until serving. Refrigerate leftovers promptly.
Nasma Haider is the owner of ‘Frost Confection & Cupcake Couture’ (www.FrostConfections.com | www.facebook.com/frostcupcake), a confectionary company which specializes in custom candy tables and dessert bars. After completing a law degree, she went on to continue to channel her love of food by creating gorgeous desserts and gourmet confections for family, friends, and clients.
Inspired by her love of entertaining and penchant for creating beautiful food, she later started a food blog (www.CrumbsandTales.com) to introduce gourmet and everyday recipes to fellow foodies, for which she writes, cooks, styles, and photographs the recipes which she has developed and amassed over the years.