Banoffee Pie

a little bit of crazy katherine bodmer blogIt was my beautiful and super talented friend’s birthday last week. Zulfa also decided on a tea party for her 30th and when I offered to make something she asked me to make a Banoffee pie. Before this conversation with her I had never heard of a Banoffee pie, so I asked her for a recipe. She sent me one from the Nestle Carnation website. Making a banoffee pies was quite hard for me mostly because I am not a fan of sugar cookery, but all in this was a fun recipe to try even though my pie did not come out quite as planned. I will try it again, but I may do a few cheats I discovered after making it.

This is what you need to make it;

For the base:

  • 100g butter, melted
  • 250g digestive biscuits, crushed

For the caramel:

For the top:

  • 4 small bananas
  • 300ml carton whipping cream, lightly whipped
  • grated chocolate

You will also need…

20cm loose-bottomed cake tin, greased or a pie dish. I used a pie dish because it seems less stressful than trying to remove it from the cake tin bottom when it’s time to put it on a plate. 

How to make it;

1. Put the biscuit crumbs in your bowl, then tip in the melted butter and mix it all together. Spoon this into the base and press against the bottom and sides – this is the base of the Banoffee pie recipe. Chill it for ten minutes.

2. Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.

3. Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with the grated chocolate. I served it in the pie dish I made it in.

katherine bodmer blog, banofffee pie
This is what my one looked like… the one at the top of this post is an image borrowed from Google images. A life goal will be to make a Banoffee pie as good as the previous picture

This is what I will do differently when I make it again;

When making the caramel I’ll use a non-stick pan. When I made my caramel I used a put that I think got to hot so the mixture went a bit weird in the pot.

If I want to reduce the stress of making the “toffee/ caramel part next time I should buy a tin of Nestle caramel treat and use that instead as the filling. I saw this in another recipe for Banoffee in a a recipe book in Readers Warehouse recently.

I did learn that when something looks a bit weird as this did I should carry on and see how it turns out right at the end. I though I would have to throw this one away but it actually came out okay – and tasted quite yummy.

If you try this please let me know what you would do differently, or post a picture in the comments below.

Happy baking.

xKx

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