I’ve heard about Banoffee Pie for decades. But I didn’t know then what I know now. It’s so fabulous, Caramelly Toffee Banana goodness! And I didn’t know how easy it is to make. All those wasted years!

Banoffee Pie

Everything from the beautiful shortbread crust to the substantial caramelly Dulce de Leche layer, topped with slices of banana and then whipped cream (with just a touch of coffee), is fabulous. And altogether, each of these items plays together, mingling in harmony, each intensifying the other, until the final crescendo is attained.

About Banoffee Pie:

It’s the kind of dessert that causes you to slowly savor every bite, but go quickly for another, so the flavor stays with you for as long as possible. And it’s the kind of dessert that makes you just a little sad once your piece is gone.

In polite society, you really don’t want to take a second slice. Better to do that under the cover of darkness, padding barefoot into the kitchen so as not to wake anyone and sneak a piece. Hey, it can be justified! Banana desserts and desserts with whipped cream are best eaten sooner rather than later. I mean, really, wouldn’t you just be doing everyone a favor? (And by “you”, I mean “I” coz it’s always me!)

I was inspired to make this pie after coming across the obituary of  Nigel MacKenzie, one of the inventors of Banoffee Pie. I was touched by the story and the legacy he left behind. And of course, I made it with the shortbread crust. Rest in peace, Nigel.

Banoffee Pie

Making Banoffee Pie:

You might notice right away that this Banoffee Pie is a tart! And that shortbread crust is just a little cheat; it’s a pat in the pan crust. I love making tarts like this; they’re easy and look gorgeous, and are the kind of easy cheat that makes you look like a genius!

So if you don’t have one, get yourself a 9 or 10″ tart pan with a removable bottom, and I’ll keep rolling out (or should I say “patting” out) recipes for it. Recipes like this Fregolata Tart (my sister in law said it could have come from a bakery). It’s just another pat in the pan crust with jam and sliced almonds.

If you don’t have a tart pan, use a similarly sized spring form pan. If you don’t have a spring form, use a (preferably glass for easier removal) pie pan.

Banoffee Pie

The Dulce de Leche:

Let’s talk about the caramelly Dulce de Leche layer. It’s a “milk” caramel that you can buy in a can or jar, usually in the Mexican or Latin American aisle. You may find it for less at a Market.

Dulce de Leche is very easily made at home from condensed milk; it just takes time and practically no effort. You’ll save money if you pick up the condensed milk on sale or at one of the discount stores. It’s usually about a dollar a can around Christmas, so I buy a dozen or so!

While there are several ways Dulce de Leche can be made, I love using my Slow Cooker recipe for Homemade Dulce de Leche. Usually, I make several cans at a time, so I always have some on hand. For this particular recipe, you’ll want to make it ahead (you’ll need two cans) and toss it in the fridge so it’s a little firmer.

Homemade Slow Cooker Dulce de Leche

Make Ahead:

• The shortbread crust can be made ahead, and refrigerated or frozen, but once baked off, it will keep only for a day or two. It does require a short freeze before baking and needs to reach room temperature after.
• Everything else should be done on the day off. The whipped cream topping has a touch of cornstarch, which helps to stabilize it for a little while.

Leftover Banoffee Pie:

Store in the refrigerator, tightly covered, and with luck, it might last a day or two; with bananas and whipped cream, it is a fleeting thing! Do not freeze.

Other Banana Recipes You Might Like:

• The Best Banana Sheet Cake – when a co-worker passed the recipe on to me way back in the early 90s, I felt like I had won the lottery! Thank you Laura!
• Banana Bread – this might look and/or sound basic, but it’s anything but. It stands alone w/o any modern or fancy twists.
• Banana Foster Bread Pudding – what can I say? The best of two New Orleans classics rolled into one.

Bananas Foster Bread Pudding

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

Cream:

• Cream is always cheaper at discount groceries like Aldi & Lidl. Their everyday price beats out the buyer’s club and the best grocery store holiday sales price.
• Cream keeps for weeks, so if the standard grocery is the only option, get in the habit of picking up at a low price before holidays; it’s almost always on sale then.

Bananas:

• Often go on sale. Generally, there will be a name brand and a generic one; there’s little difference. Check discount stores, too.
• To slow darkening, keep them in a cooler area, 65 degrees F., wrap ends in cellophane tape, plastic wrap, or a strip of foil pressed tightly to conform to shape. Separating might help.
• To freeze, toss whole in freezer or mash, measure quantities needed for a recipe, and freeze. If you have only one or two, mash and note how many are in the bag, and add to it.
• Most banana breads, muffins, and cakes call for three bananas. Kids love bananas on a stick dipped in chocolate and frozen.

Butter: 

If you have a deep freeze (and you should), there’s no reason to buy butter at full price. It goes on sale often and keeps well.

• While on sale before any holiday, rock-bottom pricing is before the Winter Holidays, and often matched by sales before Easter. Count out the weeks between holidays and buy appropriately.
• Discount stores have great pricing on butter year-round (and sale prices before holidays).

Hello all, and welcome. If you’ve never had Banoffee Pie, remedy that ASAP! This is one of those recipes where the sum is more than the parts. If you’re not a coffee drinker, no worries, I’m not either. There’s only a smidge, just enough to enhance.

Mollie

Banoffee Pie

Banoffee Pie

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• Author: adapted from nigel mackenzie
• Total Time: 1 hour + chill time
• Yield: 8 servings 1x
• Category: Desserts Pies
• Cuisine: British

Ingredients

Scale 1x2x3x

Shortbread Tart Shell for a 9″ or 10″ tart pan

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioner’s sugar
• 1/4 teaspoon salt
• 1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) cut into small pieces
• 1 large egg

For the Banoffee Pie:

• 1 prebaked and cooled Shortbread Tart Shell (see above)
• 2 cans Dulce de Leche, preferably refrigerated overnight
• 3 to 5 bananas, sliced about 3/8” thick
• 2 cups whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon cornstarch
• 1 teaspoon instant coffee, plus a pinch or two to sprinkle over the top if desired

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Instructions

Shortbread Tart Shell:

Pulse the flour, sugar, and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.)

Stir egg in a small bowl and add to the flour mixture. Pulse several times in about 10-second intervals until the dough is just beginning to clump.

Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Press dough into tart pan, working quickly, evenly across the bottom and thicker on the sides. You want to press hard enough that the pieces cling to one another, but not so hard that they lose their crumbly texture. Dock all over with a fork.

Freeze the crust for at least 30 minutes, preferably longer, before baking.

Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust.

To fully bake, place the tart pan on a baking sheet and bake the crust for 20 to 25 minutes. Remove from oven. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Place back in oven and continue to bake for about 10 minutes longer, until golden brown and firm to the touch in the center of the pan. Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.

To make ahead:

• For most applications, a fully baked tart shell can be wrapped after cooling and kept for a day or two before using.
• The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. Thaw overnight in the fridge before using.
• If dough is to be frozen, it can be patted into the tart pan and frozen, tightly wrapped for up to two months. The flavor is best if baked from frozen rather than thawed first.

Note: this is just slightly skimpy for a 10″ pan, but with careful patting, it works just fine.

 

For the Banoffee Pie:

Carefully spoon the Dulce de Leche over the pastry and smooth the top. Add the peeled and sliced bananas.

Mix together the powdered sugar, cornstarch, and instant coffee. Whip the cream until soupy, add the sugar mixture, and continue to beat until stiff peaks form.

Dollop the whipped cream over the bananas and smooth or finish as you’d like. Sprinkle with a few pinches of coffee.

Refrigerate until ready to serve.

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I’m posting Banoffee Pie at Angie’s Fiesta Friday!