For this month's Sweet Punch, the team selected Banoffee Pie from Swapna's Cuisine. As it was new to me I did a search and found out some interesting posts. Banoffee pie is a British Pastry based on bananas, cream and toffee, which needs no baking ( But I baked the biscuit base for 10 minutes). The word comes from combining the two main ingredients-Banana and Toffee. Condensed milk is added to brown sugar and toffee is prepared according to many recipes. But there is also an easier method - Using Dulce de Leche. Dulce de liche is available in stores. But I don't get it here in Madurai. Preparing it at home is also easy. You need a tin of condensed milk and a deep pan full of water to create this wonderful toffee. Another ingredient is whipped cream. Again, I don't get it here in Madurai. So I tried whipping fresh cream and the result was amazing. I got a very light and fluffy whipped fresh cream. After gathering all the ingredients, the pie is very easy to put together. I used some chocolate chips to decorate the pie. My daughter loved it so much. The combination of bananas, choco chips, cream, toffee and the crunchy biscuit base was awesome....
Ingredients:
Digestive Biscuits-250gm
Butter-100gm
Condensed Milk-1tin/ 400gm
Banana-2
Fresh Cream-200ml
Chocolate chips -for decoration
Procedure:
Dulce De Liche:
1. Take a big deep pan and fill it to 3/4th with water.
2. Bring it to boil.
3. Place the unopened condensed milk tin inside the water and let the water boil for 3 hours.
4. The tin should be immersed in water for the whole time, otherwise it will burst. So be careful.
5. After 3 hours, remove the tin from the water and allow it to cool.
6. Open the can and dulce de liche is ready. Prepare it a day before making the pie to reduce work load.
Biscuit Base:
1. Grind the digestive biscuits to a fine powder. You can also place the biscuits inside a zip lock bag and thrash the biscuits with a rolling pin.
2. Add butter to the biscuits and knead it into a soft crumbly dough.
3. Line a 8" pie dish with the biscuit mixture. Press it with a spoon to make a compact base.
4. Preheat oven to 150C.
5. Bake the base for 5 -10minutes to get a crispy base.
6. Allow it to cool completely.
Assembling the Pie:
1. Peel skin and slice the bananas into thin rounds.
2. Open the can of dulce de liche.
3. Refrigerate fresh cream for 2 hour before whipping.
4. Using an electric beater, whip the cream until it forms soft peaks. Stop whipping when it reaches the stage. Do not over beat. If you want it sweeter add 2tsp icing sugar to the cream.
5. Apply a layer of dulce de liche on the biscuit base. Use the whole tin.
6. Arrange the banana slices on the toffee layer.
7. Top it with whipped cream.
8. Decorate with chocolate chips.
9. Refrigerate the pie at least for 1 hour. Place on a narrow bowl and remove the tin.
10. Cut and serve.
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| Biscuit and butter mixture |
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| Line a pie tin |
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| Dulce de liche |
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| Apply a layer of dulce de liche |
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| Arrange the banana slices |
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| Whip cream |
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| Top the pie with the cream |
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| Decorate with choc chips |
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| Remove the tin after refrigerating |
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| Slice it up and serve |
Labels: BAKES, BANANA, BISCUIT, BRITISH, BUTTER, CHOCOLATES, CREAM, PIE, SWEET PUNCH
