Banoffee Pie

08 Dec Banoffee Pie

I was reading a book the other day and they mention the banoffee pie, So I grab my phone and google it to know what it is all about. I found a bunch of different recipes, so I felt inspire and made my version of it. The good thing is that you don´t need an oven for this dessert. I´ll hope you like it and try it. 

Ingredients:

250 grams vanilla biscuits (I use the milk arrowroots)

1/4 cup of chopped pecans

1/2 cup of melted butter

1 can of condensed milk

3 bananas

1/4 cup of butter

1/2 cup of sugar

300 ml cream

3 tablespoon icing sugar

Prep:

1. Peel the condensed can and put in a pan with water to cover. Cook it in medium heat for 2 hours. Only check that the water is always covering the can, otherwise pour more hot water over and continue cooking. When it finishes let it rest for 20 minutes then you can open it and use it. When I cook this I always do an extra can so we can have more dulce the leche to enjoy with some biscuits. You can store it in a can for up to 10 days before opening. 
2. In a food processor or blender blend the pecans and biscuits until they are like coarse sand. Pour them in a bowl and add the melted butter. Press the mixture into a pie pan and let it rest in the fridge while you prepare the rest. At least for an hour. 
3. Cut the bananas into slices and set aside. In a pan over medium heat, melt the butter and add the sugar. When it starts to caramelize add the banana slices. Cook for a minute and set aside to cool down. 
4. Pour the cream in a bowl and beat with an electric mixer adding one tablespoon of icing sugar at a time. Beat until you have the consistency of whipped cream. Pour it in and icing bag or just pour it over the pie with a spoon. 
5. To assembly, the pie just spread the dulce the leche over the pie crust. Accommodate the bananas over it to assure every space is cover with bananas and pipe the whipping cream over. Now you are ready to have a bite. I´ll hope you enjoy it and give it a try. 

admin

Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.