This is really a quick pie dessert; yummy, too!
Banoffee Pie
Crust:
1 packet of Crushed Graham Crackers*
1/2 c melted butter
2-3 tsps. cinnamon powder
1/3 c chopped walnuts
Filling:
1 can Nestle Caramel Top N Fill**
Prepared chocolate ganache (see previous post for the recipe)
5-6 pcs of bananas, sliced
Topping:
300 ml Thickened Cream***
2 t instant coffee, dissolved in 1 T water
1 T powdered or icing sugar
Procedure:
1. Prepare the crust:
- Combine all ingredients together until properly mixed.
- Pour mixture in a round pie pan. Using the back of the spoon, spread and pat the crumb mixture evenly.
- You can either: put the pie crust in the fridge as the melted butter will set or put in oven at 350F for 5 minutes. The second option will give you a different texture and less crumbly. I prefer the second option but it is not practical to pre-heat the oven for 10-15 mins and use it for only 5 mins. I normally do this if I'm also baking some other stuff.
2. Pour the caramel on top of the crust. Using a spoon or spatula, spread evenly. Then, drizzle some chocolate ganache on top. Arrange the sliced bananas on top.
3. In a mixing bowl, add dissolved coffee in thickened cream. Whip the cream on high speed using a hand mixer until soft peaks form and slightly double in volume. Careful not to over whip your cream otherwise, you'll have butter. Lastly, add icing sugar. This can be omitted if you don't want a slightly sweetened cream. Top your pie with cream.
4. Chill in the fridge for at least an hour or until set. Serve with chocolate ganache on top or grated chocolate.
Notes:
* If Graham crackers is not available, a biscuit with neutral flavour can be used (e.g. Nice biscuits by Arnotts)
** As replacement for Nestle Caramel, you can boil condensed milk for 2-3 hours. Ensure cans are covered with enough water. Alternatively, combine 1/4 c brown sugar, 2 T butter and a can of condensed milk in a saucepan and cook until thick.
*** For those in the Philippines, all purpose cream can be used.
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