I remember hearing about Banoffee Pie decades ago – but what I didn’t know then was just how EASY this is to make. And it’s soooo Caramelly Toffee Banana goodness. A shortbread crust, a good thick layer of Dulce de Leche, bananas and whipping cream touched with coffee. All those wasted years…
Banoffee Pie
I wanted to be a good blogger and get this out before Pi day so you could make it, too. But it’s so good, you’ll want to make it over and over, Pi Day or not & you’ll want to pin this one! Mathematicians may just sneer a bit on the food blogger tradition of stealing Pi Day (3/14) and making pies, but any excuse to make a pie, in my book, is a good one!!
When I read an article that one of the inventors of Banoffee Pie, Neil McKenzie of the Hungry Monk had passed away not too long ago, I decided that making Banoffee Pie would be a fitting tribute. And so I made it just like he did.
Shortbread Crust and all. Don’t worry, though, it’s an easy press in the pan shortbread. No fuss, no bother and all of the deliciousness.
Banoffee Pie
You probably noticed that Banoffee Pie is really a tart. Hey, I didn’t name it, but I do love love love making tarts – and here’s why: they look so fancy and are so much easier than rolling out pie dough. Tarts are a kind of easy cheat that makes you look like a genius! Get yourself a 9 or 10″ tart pan with a removable bottom and I’ll keep “rolling out” or more likely “patting out” recipes to use it – like this easy Fregolata Tart with Jam!
Neil also used Dulce de Leche, which is a “milk” caramel. You can buy it in a jar or can in some groceries – check the Mexican/Latin American aisle. Or you can very easily make it from condensed milk like I do; it just takes time and practically no effort at all.
Here’s my recipe for Dulce de Leche in the crockpot. I make several cans at once (usually condensed milk is on sale around the Christmas and Easter holidays so I pick up a bunch.) I tossed mine in the fridge the night before so the caramel would be as firm as possible for this recipe.
Banoffee Pie
As far as the whipped cream topping, I tried a little trick this time that I read about stabilizing the whipped cream. Use a heaping teaspoon of cornstarch mixed with the powdered sugar. I can’t say whether it worked or not. The Banoffee Pie wasn’t around long enough to test that theory!
After wanting to make Banoffee Pie for decades, I have to say it lived up to the hype. And my mind, of course, went to all kinds of ways to change it up, although this might be sacriledge…I mean a drizzle of chocolate or caramel sauce? Garnish with Heath Bars or Chocolate Curls? Or maybe a layer of chocolate on the bottom. Next time?! 🙂
Banoffee Pie
Banoffee Pie
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
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 it loses its crumbly texture. Dock all over with a fork.
Freeze the crust for at least 30 minutes, preferably longer, before baking.
To fully or partially bake the crust: 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. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.
Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer to fully bake it until it is firm and golden brown. Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.
Do ahead: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, the flavor will be fresher bake it directly from the freezer.
Note: this is just slightly skimpy for a 10″ pan but with careful patting works just fine.
Slightly Adapted from the Smitten Kitten
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
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 bananas and smooth or finish as you’d like. Sprinkle with a few pinches of coffee.
Refrigerate until ready to serve.
Recipe adapted from “In Heaven with the Hungry Monk”
_____________________________________________
I’ll be bringing this recipe to Angie’s Fiesta Friday!
Pingback: March Favorites 2017 | Sarah's Little Kitchen
Pingback: Banoffee Pie | cookinglocalnh