If you are just discovering Banoffee Pie, you
are in for a treat. This is a caramelized version of Banana Cream Pie
where instead of
pastry cream, it has a delicious layer of creamy smooth toffee (Dulce de Leche).
I have yet to find a person who doesn't enjoy this combination of buttery
crisp shortbread crust, toffee, slices of sweet bananas, all covered with
loads of whipped cream.
.
The word "Banoffee" (or
Banoffi) is a portmanteau (blend) of the two words 'banana' and 'toffee'.
It is a UK classic, invented in 1972 at the Hungry Monk
Restaurant in West Sussex. A Banoffee Pie starts with a pastry crust, in
this case a shortbread crust which does, in fact, taste like a shortbread
cookie. It is so easy to make. All you need is to give the ingredients a
quick whirl in
your food processor until you see a dough
beginning to form. Then press the dough into your tart
pan, prick the bottom of the pastry, and place the pan in the freezer for
about 15 minutes. Bake the crust until golden brown and let it cool completely. If you like you can make the crust a day or
two before filling. To add a little chocolate flavor to this pie, melt 2
ounces (60 grams) of semi sweet chocolate and brush the melted chocolate
on the bottom and sides of the cooled tart shell. Let the chocolate set
before filling.
Next
step is the layer of toffee. The original
Banoffee Pie recipe called for cooking a can of sweetened condensed milk
until thick and golden colored. Another option would be to simply buy a can or jar of Dulce de Leche.
Or, my personal preference, is to make Dulce de Leche
from scratch. While it does take about an hour of your undivided attention,
as it needs a lot of stirring, once made it can be stored in the
refrigerator for at least a month. To make Dulce de Leche you start with whole milk,
either cow's or goat's. (Goat's milk gives the Dulce de Leche a slightly
different flavor, with a distinct after taste. I have found goat's milk at
my local grocery store.) Besides milk,
you need sugar, light corn syrup
(or glucose), baking soda and salt. Put the ingredients in a large saucepan
or Dutch oven and place on the stove and cook until thick and golden
colored. Let cool before using.
So, once
you have made and cooled the shortbread crust, and the Dulce de Leche, all
you need to do is slice about 3 bananas and whip the cream. Then spread
about one cup (240 ml) of the Dulce de Leche over the cooled crust, cover
with the slices of bananas, and pile the cream on top. Now, if you make
sure to cover all the cut bananas with some of the cream, the Banoffee Pie
can be made and refrigerated several hours before serving.
But if you do not cover the cut bananas completely with cream you will
need to serve the Banoffee Pie right away, as the cut bananas will start
to brown. You can dust the top of the pie with cocoa powder, shaved
chocolate, or like the Hungry Monk, you can sprinkle with freshly ground
coffee. The perfect comfort food.
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press
the pastry onto the bottom and up the sides of the pan. (Can use the back
of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with
the tines of a fork. (This will prevent the pastry crust from puffing up
while it bakes.) Cover and place
the pastry crust in the freezer for 15 minutes to chill. (This will
help prevent the
crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220
degrees C) and place rack in center of oven.
Place the tart pan on a
larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. Remove
from oven and place on a wire rack to cool. Can be covered and stored for a few
days.
Dulce de Leche:
Put the milk, sugar, corn syrup, baking soda and
salt in a large, heavy-duty 8 quart (8 liter) saucepan or Dutch oven. Place
over medium to medium-high heat and bring just to a boil.
Watch carefully, and
as soon as the milk begins to foam up, stir with a heatproof spatula or wooden
spoon, and reduce heat until the milk is just at a low rolling boil. (If the milk foams
up too much, remove the saucepan from the heat until the foam starts to subside.
Then return to heat.) Continue to cook
the milk, stirring the bottom and sides of the saucepan frequently, until the
mixture becomes very thick and sticky and caramel colored (this will take about 40 - 60
minutes) (will reduce to about 1 1/4 cups (300 ml). It is important to frequently stir the milk so it does not
burn. Adjust the heat as necessary, you want the milk to be at a low rolling
boil. Remove from heat and strain, if necessary. Stir in the vanilla extract.
Let cool before covering and storing. Can be stored in the refrigerator for at least a month.
Whipped Cream:
Put your mixing bowl and whisk in the freezer for about 15 minutes. Then
beat the whipping cream
and powdered sugar just until stiff peaks form.
To Assemble:
Spread about 1 cup (240 ml) of Dulce de Leche (can use store bought) evenly over
cooled crust. Top with sliced bananas. Spread the whipped cream over the
bananas. Can dust with cocoa powder, shaved chocolate or freshly ground coffee.
Can be covered and stored in the refrigerator for several hours.
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