S's banoffee pie (very easy)
S's banoffee pie (very easy)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, s's banoffee pie (very easy). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

This easy banoffee pie combines a crunchy graham cracker crust, sweet dulce de leche, thick slices of fresh banana, and a mountain of billowy whipped Banoffee pie is so simple that you'll feel like you're doing something wrong. You're not- it really is this easy. If pie crust isn't your thing, banoffee pie is!

S's banoffee pie (very easy) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. S's banoffee pie (very easy) is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have s's banoffee pie (very easy) using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make S's banoffee pie (very easy):
  1. Prepare base top
  2. Prepare ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
  3. Prepare 100 g salted butter, melted
  4. Take (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
  5. Get ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
  6. Make ready base top
  7. Make ready ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
  8. Get 100 g salted butter, melted
  9. Make ready (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
  10. Make ready ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
  11. Take dulce de leche
  12. Get 1/2 tin condensed milk (~325 ml)

Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Here's my take on Banoffee Pie which seems to have escaped the notice of North Americans but it is From quick and easy weekday dinners to Slow cooked Sundays, indulgent desserts and new Banoffee Pie. The show also is a window into some of the most common dishes in current British. Make the banoffee pie in a deep tin if possible; if you use a shallow tin you will need a little less biscuit base.

Steps to make S's banoffee pie (very easy):
  1. Best to make the crust & dulce de leche one day before serving - - Put the biscuit crumbs in a bowl, then put in the melted butter and mix it all together – make sure that all the crumbs are a bit moist. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie.
  2. Bake the crust for ~10 mins. at 170C. Weigh the crust with something heavier while baking, so that the crust will become a bit crunchy. Leave the weight on and leave the crust to chill (or leave it out overnight).
  3. Prepare the dulce de leche (see recipe) / reheat dulce de leche from the freezer - - use entire can of (14-ounce) can of condensed milk, label removed (you can prepare several cans at a time - just store unopened cans in the fridge / opened cans in the freezer) - - Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can. - - If the can is not fully submerged, it can overheat, tear, and even explode.
  4. To save energy, use a thermo pot (真空煲). Put the water on at high heat and let it cook for 30 mins, then transfer the pot to the thermo pot and let it cook for 3 more hours. COOL THE CAN FOR AT LEAST 4 HOURS BEFORE OPENING. - - Note: - NEVER try to open a hot can of dulce de leche: Wait until the can has cooled to room temperature before opening it – it can cause pressurized hot caramel to spray dangerously
  5. Once the crust is cooled, spread the caramel over the base. Cool and chill for about 1 hour (or put it in the fridge overnight), or until firm. - - I use about ½ can for one tray of banoffee pie.
  6. Slice the bananas and put them on top of the dulce de leche. - - Whip the cream and spread it on top of the bananas. - - Finish with dusting cocoa powder (and cinnamon) on top. You can scoop the cocoa powder with a mesh tea-infuser – works wonders.
  7. Reheating dulce de leche from the freezer - - Scoop the milk out and put in a small spoonful of milk, and melt it in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency.

Make the chocolate curls by melting plain chocolate and pouring it onto a flat surface. Leave until set, then scrape carefully using a long, sharp knife, held at a slight angle, until the chocolate curls up. This heavenly version of banoffee pie is ridiculously easy to make. Although the preparation time is very long, most of that time involves the condensed milk caramelising in the pan without your supervision. A sweet and crumbly biscuit (or graham cracker) base, a thick layer of caramel, rows of freshly sliced bananas, a generous blanket of Read on to grab the recipe for my easy, no-bake recipe for classic banoffee pie.

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