Its been a long long time since I revisited this supposed “Race” that I had embarked on, which seems to have turned into a super slow Marathon.
But thanks to the Quarantine life, I have decided to finally finish the “100 Recipes” countdown. A lot has happened in the interim, and I have tried many many new things, thanks to my baking venture “All Things Yummy“, but I have just not been proactive enough to share these experiences.
I am re-starting this series with a much-loved Dessert, and whats even better, this is a “No-bake Dessert”. Banoffee Pie is one of the best sellers at my bakery and in this post, I will be giving out a detailed recipe and also the link to a step-by-step instruction video, and ofcourse, some really important tips to make that perfect Banoffee Pie!!
Recipe 62: Banoffee Pie
What you need:
1 Milkmaid tin/ sweetend condensed milk (this will be used to make the toffee sauce)
20-25 Digestive biscuits
1 cup melted butter
1 small tetra pack of Amul/ heavy cream (chilled, straight from the fridge)
2 tbsp icing sugar
1/2 tsp vanilla extract
juice of 1/2 lemon
dark chocolate for grating ( I use callebaut dark 811)
How to make the best Banoffee Pie:
1. Make the toffee sauce:
Prepare the toffee sauce a day ahead.
– Fill a deep pan with water (enough to fully immerse the milkmaid tin completely)
– Heat this on low flame for exactly 3 hours (make sure the water level is maintained by periodically adding water)
-once the flame is off, leave the tin inside the pan until it reaches room temperature .
– once cooled, pull out the tin and open it to reveal a perfectly caramelised toffee sauce (dulce de leche). You can store this in a cool Dark place if using the same/ next day. If storing for longer, place it in the fridge and take it out 1-2 hours before using.
2. Preheat the oven to 180 C and pull out an 8 inch spring form pan and line it with parchment paper on the bottom and sides. You can also choose to make your pie in a square shaped glass bowl for the no-bake version.
3. Crush the digestive biscuits with the help of a rolling pin/ grinder. Spread this evenly on the base of the spring form pan/ bowl.
4. Add the melted butter and mix well to form a solid base for the pie and place the base in a fridge to firm up. If you want to make the baked version (as shown in the video), place the springform pan in the preheated oven for about 15 mins.
5. Meanwhile, place the chilled cream in a bowl (frozen for few hours in the freezer) and mix with the help of a stand/ hand mixer for 2-3 mins, add the sugar and vanilla extract and continue to whip until medium peaks form (refer to IGTV video)
6. Slice the bananas, add lemon juice and mix evenly to make sure they don’t blacken.
Assemble the Pie:
7. Pull out the pan from the fridge (no-bake version) / Pull out the pan from the oven and let it cool down. (baked version)
8. Spread the toffee sauce evenly on the biscuit crust with the help of a spatula (if you have icing bags, this will help make this process a bit neater)
9. Place the banana slices on top of the toffee sauce in concentric circles.
10. Spread the whipped cream mix evenly on top of the bananas
11. Finish it off with grated chocolate and place it in the refrigerator for 4-5 hours or overnight to make sure it sets before you dig in.
You can watch the step by step video on the below IGTV link:
- You freeze the bowl that you will be using for a few hours in advance
- Your cream is chilled and straight out of the fridge
- Do this in a cold room, preferably an air conditioned one (if its summer time)
- Add the sugar and vanilla only 2-3 minutes into the whipping process
- Stop right when you see MEDIUM peaks, this should happen at about 8-10 mins.
- Although you could do this by hand, I would highly recommend using atleast a hand mixer. Do this on high speed!