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  • Best-Ever Banoffee Pie 75984

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    MariaSanoudaki
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    This recipe provides instructions for making a banoffee pie with a chocolate biscuit base, toffee filling made on the hob, whipped cream, and bananas. The pie takes 1-2 hours to prepare and less than 10 minutes of cooking time. It serves 12 people and combines the classic flavors of banana and toffee in a rich dessert.

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    Best-ever Banoffee Pie 75984

    Original Title

    Best-ever Banoffee Pie 75984

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    This recipe provides instructions for making a banoffee pie with a chocolate biscuit base, toffee filling made on the hob, whipped cream, and bananas. The pie takes 1-2 hours to prepare and less than 10 minutes of cooking time. It serves 12 people and combines the classic flavors of banana and toffee in a rich dessert.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    25 views2 pages

    Best-Ever Banoffee Pie 75984

    Uploaded by

    MariaSanoudaki
    This recipe provides instructions for making a banoffee pie with a chocolate biscuit base, toffee filling made on the hob, whipped cream, and bananas. The pie takes 1-2 hours to prepare and less than 10 minutes of cooking time. It serves 12 people and combines the classic flavors of banana and toffee in a rich dessert.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    bbc.co.

    uk/food

    Best-ever banoffee pie


    Ingredients
    For the base and sides
    75g/2oz butter
    300g/10oz chocolate oaty biscuits

    For the filling


    115g/4oz butter
    115g/4oz soft dark brown sugar
    397g/14oz can sweetened condensed milk

    For the topping


    450ml/16fl oz double cream
    5 ripe but firm medium bananas
    1 tsp fresh lemon juice
    25g/1oz coarsely grated plain dark chocolate or chocolate curls

    Preparation method
    1. To make the base, melt the butter in a small pan. Break the biscuits
    into chunky pieces and put in a food processor. Blend into crumbs
    then add the melted butter and, with the motor running, blend until
    thoroughly mixed. Alternatively, put the biscuits in a strong polythene
    food bag and bash with a rolling pin. Tip into a bowl and stir in the
    melted butter.

    2. Tip the crumbs into the centre of a deep, 23cm/9in fluted


    loose-based tart tin or quiche dish and press firmly into the base and
    sides. (Make sure the biscuit base is evenly distributed, especially
    where the base meets the sides.) Chill in the fridge for 30 minutes, or
    until set.

    3. To make the filling, melt the butter in a medium non-stick saucepan


    and stir in the sugar. Cook over a low heat as the sugar dissolves,
    stirring constantly until the butter and sugar look smooth and no oil
    floats to the surface. Add the condensed milk and bring to a gentle
    simmer, stirring constantly. Cook for three minutes, stirring until the
    mixture turns a deep, creamy caramel brown.

    4. Pour the toffee gently onto the biscuit base and quickly smooth the
    surface. Leave to chill for one hour (and up to eight hours) before
    topping.

    5. Just before serving, lightly whip the cream in a bowl. It should stand
    in soft peaks, any thicker and it will look over-whipped when mixed
    with the bananas. Diagonally slice four of the bananas and scatter
    half of them over the toffee. Fold the rest lightly into the cream and
    spoon gently on top.

    6. Slice the remaining banana and put in a bowl. Pour the lemon juice

    1-2 hours
    preparation time

    less than 10 mins


    cooking time

    Serves 12

    By The Hairy Bikers


    From Hairy Bikers' Best of British
    With its fantastic combination
    of banana and toffee, banoffee
    pie is hard to beat. This one
    has a chocolate biscuit base
    and is made on the hob rather
    than boiling the condensed
    milk in the can for hours.

    Top recipe tip


    Make the banoffee pie
    in a deep tin if possible
    or you may find you
    end up with too much
    biscuit base. Make the
    chocolate curls by
    melting plain, dark
    chocolate and pouring
    onto a flat surface.
    Leave until set, then
    scrape carefully with a
    long, sharp knife, held
    at a slight angle until
    the chocolate curls up
    towards you.
    Alternatively, run a
    swivel peeler down the
    back of a bar of
    cooking chocolate.

    bbc.co.uk/food

    over and very gently toss together (this will stop the banana turning
    brown). Decorate the top with the lemony banana, poking into the
    cream randomly, and sprinkle the pie with grated chocolate or
    decorate with chocolate curls. Serve in fairly thin slices as it is very
    rich.

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