Banoffi Pie
A community recipe by Mum-a-LumsNot tested or verified by Nigella.com
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To make the toffee boil the unopened tin of condensed milk in water for two and a half hours (this can be done well in advance). Leave to cool Melt the butter Whizz the biscuits in a processor until they are fine crumbs and mix with the melted butter Press the biscuit mixture into the base of an 18cm (7") loose-bottomed cake tin (mine is also quite deep-sided). Chill in the fridge Spread the toffee over the biscuit base and then layer on the slices of banana Whip the cream until soft peak stage and dollop over the top of the bananas. I like the cream to look bumpy and 'dolloped' so I just gently ease it out towards the edges of the cake tin Dust with cocoa powder and chill in the fridge To serve: Remove from fridge a few minutes before serving and to unmold, place the cake tin on a tin of baked beans (or something similar) and gently pull down the sides of the cake tin until your banoffi pie is revealed in all it's glory!
To make the toffee boil the unopened tin of sweetened condensed milk in water for two and a half hours (this can be done well in advance). Leave to cool Melt the butter Whizz the biscuits in a processor until they are fine crumbs and mix with the melted butter Press the biscuit mixture into the base of an 18cm (7") loose-bottomed cake tin (mine is also quite deep-sided). Chill in the fridge Spread the toffee over the biscuit base and then layer on the slices of banana Whip the cream until soft peak stage and dollop over the top of the bananas. I like the cream to look bumpy and 'dolloped' so I just gently ease it out towards the edges of the cake tin Dust with unsweetened cocoa and chill in the fridge To serve: Remove from fridge a few minutes before serving and to unmold, place the cake tin on a tin of baked beans (or something similar) and gently pull down the sides of the cake tin until your banoffi pie is revealed in all it's glory!
Introduction
Deliciously simple to make but so hard to resist!
Deliciously simple to make but so hard to resist!
Ingredients
Serves: 8-10
Metric
Cups
- 1 tin condensed milk
- 80 grams unsalted butter
- 175 grams digestive biscuits
- 2 bananas (ripe)
- 300 millilitres double cream
- 1 cocoa powder (to decorate)
- 1 tin sweetened condensed milk
- 3 ounces unsalted butter
- 6 ounces graham crackers
- 2 bananas (ripe)
- 10½ fluid ounces heavy cream
- 1 unsweetened cocoa (to decorate)
Method
Banoffi Pie is a community recipe submitted by Mum-a-Lums and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Using a deep loose-bottomed cake tin to make this pie makes it really easy to slice & serve.
Using a deep loose-bottomed cake tin to make this pie makes it really easy to slice & serve.
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