Banoffee Pie
User Reviews
5
Banoffee Pie
Description
The base of the Banoffee Pie is made by processing pecan sandies cookies into fine crumbs, then mixing them with melted butter to form a sturdy crust pressed into a fluted tart pan. The key component is a homemade dulce de leche caramel prepared by slowly pressure-cooking condensed milk to develop a thick, golden caramel over about 35 minutes, then cooled before use.
Sliced bananas are arranged in a single layer over the crust, ensuring coverage with some slices adjusted to fit edges. The cooled caramel is poured evenly atop the banana layer, creating a rich, sweet filling. The pie is finished with whipped cream and a sprinkle of cocoa powder to add a touch of bitterness balancing the sweetness.
The resulting dessert offers a combination of crunchy crust, soft banana, and creamy caramel topping with the lightness of cream. This Banoffee Pie utilizes homemade caramel, enhancing depth of flavor over canned versions and showcasing a blend of textures and tastes.
The recipe also references instructions for making dulce de leche without an Instant Pot, allowing flexibility for different kitchens.
Ingredients
- 1 package Pecan Sandies cookies 11.3 oz package
- 1 can condensed milk full fat
- 4 banana
- 5 oz butter salted
- 8 oz cream
- 2 tbsp brown sugar
- ½ tsp cocoa powder
Instructions
- Prepare the caramel by placing the condensed milk into an Instant Pot. I like to cook 4 cans at a time, but only 1 is needed. Follow the Instructions with the Dulce de Leche recipe.
- The Dulce de Leche will take 35 minutes to cook. Allow the cans to cool for 20 minutes before using. In the meantime start to prepare the cookie crumb base.
- Break the cookies into the bow of a food processor and pulse them until they resemble fine breadcrumbs. Melt 4 oz of butter in the microwave and add to the cookie crumbs. Pulse the mixture and stop when blended.
- Spread the cookie crumbs into a 9 inch loose bottom fluted pan. Use a spoon to spread the cookie crumbs up the side of the pan and along the bottom until the surface is smooth.
- Slice 2 of the bananas and make a single layer on the base of the cookie crumb base. Cut some of the banana slices in half for the edges.
- Fill up the entire base with banana slices. Pour the cooled caramel (Dulce de Leche) over the bananas. Use a knife to spread the caramel evenly over the bananas.
- Whip the cream until stiff peaks appear. Transfer the cream in a piping bag.
- Peel and quarter the bananas.
- Place the remaining 1oz of butter into a skillet or pan to melt and become hot. Brush each of the banana's flat side with butter and spread on some brown sugar using a spoon. Push the sugar into the banana to help it stick.
- Place the banana sugar side down into the semi-hot butter and sauté for about 3-4 minutes until golden brown.
- While one side of the bananas is sautéing , brush butter over the top of each banana quarter.
- Cover the buttered side with the remaining brown sugar using a spoon and pressing the sugar into the banana.
- Turn the banana pieces over to allow the other side to sauté.
- When both sides of the bananas are golden brown, meaning they have been caramelized, arrange them onto the pie.
- Pipe the whipped cream onto the pie. Dust with cocoa powder and place in the refrigerator for at least 2 hours to let everything set.
Notes
- The dulce de leche caramel requires careful timing and cooling for the best consistency and flavor.
- This recipe demonstrates making caramel in an Instant Pot but includes options for stovetop preparation without one.
- Processing the cookie crumbs finely and mixing well with butter ensures a firm, even pie crust.
- Slice bananas evenly for full coverage and place slices suitably to avoid gaps along edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 449kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 190mg | 8% |
| Potassium | 430mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 1029IU | 21% |
| Vitamin C | 7mg | 8% |
| Calcium | 169mg | 17% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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