Saturday, 1 March 2014

Banoffee Pie

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By Nicole:





Probably the easiest pie to make ever!! Here are three reasons why its SO easy:

1) Its No-Bake. So YAY to those who do not own an oven. When I was making the pie, it felt as if I was simply assembling it.

2) There is less cleaning to do. Maybe except for the sticky toffee you'll have to clean

3) It tastes awesome regardless of what you do!

If you're into chocolate, toffee and bananas, this is truly the pie for you. I absolutely love that flavour! I first ate in back when I was in Bangkok as a kid and I have always wanted to try making one from scratch. Who knew? It turned out to be so easy!! Its so easy I can remember the recipe off the top of my head right now.


Ingredients:
Crust
200g Digestive Biscuits
75g Melted Butter (I don't think it matters if its salted or not)

Filling
~ 100ml Chocolate syrup or melted chocolate
150g brown sugar
150g salted butter
1 can of condensed milk (389g)
3 Bananas

Top Layer
150ml Whipping Cream
1 Tsp Vanilla Extract
Chocolate Grating

Directions:
Prepare the crust by crushing and rolling the digestive biscuits in a ziplock bag using a roll pin into fine crumbs. Mix in the butter in a large bowl. On a 9inch pie pan, press down the mixture on the bottom and sides to create the crust. Place pan into the freezer

Melt the chocolate blocks in a hot water bath. Put under heat if the chocolate fails to melt. Don't melt anything if you're using syrup directly bought from the supermarket (LOL). Once you've gotten your syrup/melted chocolate, pour it onto the crust to create the 2nd layer of the pie. Place pan into the freezer

The 3rd layer is the toffee. Melt butter and brown sugar together under medium heat. Remember to continuously stir if not it will burn. When the mixture starts bubbling vigourously, add the condensed milk. Stir and ensure it is properly mix well. Put on low heat for about 10mins or until it starts bubbling, stirring continuously. Pour toffee into the pan and place it back into the fridge.

Cut bananas into slices and lay them out in any arrangement you want, on top of the toffee. I arranged them in circles, starting from outside. Put it into the freezer.

Whip the cream until soft peaks start to form. Fold in the vanilla. Pour whipping cream onto the centre of the pie and use a spatula to spread the whipping cream out. Create a rough, casual look! Try not to cover all the bananas. My whipping cream layer was about 5-6 inches only.

Grate a bar of chocolate using a knife (or buy from the supermarket) and sprinkle over the whipping cream!

Done.

Happy Baking!! Remember to always store it properly because the bananas can turn black. Place in the chiller or freezer.

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