How to make a banoffee cream pie!
A mixture of my 2 favorite banana desserts! A british banoffee (banana /toffee) pie and an american banana cream pie! Make the custard a day ahead to save time and dont peel the bananas too early!
Put the digestive biscuits in a food processor and pulvarize!
Yeah! That's a lot of butter! But you know what they say ...butta butta butta makes the world go round! Ok nobody says that except for me, but it's true!
Melt 100 grams of the butter
Add it to the crushed biscuits while the processor is running on low
Crumby buttery love is what u want
Press it along the sides and base of a deep 9 inch pie dish
Bake in a preheated 170 Celcius oven (325 F)
Bake for 15 minutes while you make the toffee part
Put a sauce pan on medium heat
Add the butter! More butta ! 100 grams!
Once the butter melts, add 100 grams of dark brown sugar
Mix it for a good 5 minutes untill it looks creamy and smooth
Add the sweetened condensed milk
Mix it in and cook it on high whilst stirring continuously for 2 minutes. High heat!!
Get out your crust, which should have browned a bit on the edges
Make sure the toffee is smooth and creamy
Add the toffee to the prepared crust and chill in the refrigerator for about 1-2 hours or untill the toffee is no longer warm
Choose 3 ripe bananas, no dark spots and no green spots either. Nice and yellow all the way through.
Slice them into about 1/2 inch slices
Arrange on top of the toffee. Dont peel open the bananas till an hour before serving so that they don't brown too much by serving time.
I'm sorry but in the midst of my excitement , I forgot to take pictures of the custard/ pastry cream :( . You can make this a day ahead to save time!
Heat the milk on medium heat untill it scalds and begins to steam. As that happens, whisk the yolks with the sugar & cornstarch. Add half of the hot milk to the egg mixture while continuosly whisking
Put the egg mixture back to the pot and stir continuously over medium heat untill the custard thickens. Keep stirring for a minute. Strain the mixture into a bowl and add to it the butter and vanilla.
Stir untill the butter and vanilla are incorporated. Cover the surface of the custard with plastic wrap. Place the bowl in an ice bath for 30 minutes
. An ice bath is to put the bowl in a bigger bowl filled with water & ice. Chill the custard in the refrigerator for a few hours. This custard isn't too sweet, which offsets the sweet toffee very well
Make sure the custard is smooth and creamy
Add it on top of the bananas, sorry for the poorly snapped picture
Smooth out the custard on top of the bananas, cover the bananas entirely to prevent them from browning
Add the cold heavy whipping cream to a big bowl, add the powdered sugar
Untill its thick and creamy
Pipe into the pie dish. Doesn't have to look pretty because any inperfections will be covered by a caramel drizzle
Drizzle with caramel syrup, I made my own and perhaps that'll be a different guide for a different day, but you can buy some caramel syrup. It's optional. You can also dust with cocoa powder instead.
If you like this guide, like it and follow my instagram account @saleh_alderazi for more yummy pictures! :)
- The crust:
- 250.0g Digestive biscuits or graham crackers
- 100.0g Unsalted butter, melted (1 stick)
- The toffee
- 100.0g Unsalted butter
- 100.0g Dark brown sugar
- 1.0 Can sweetened condensed milk (397 grams)
- The custard (pastry cream):
- 2.0c Whole milk
- 6.0 Egg yolks
- 5.0Tbsp Sugar
- 4.0Tbsp Cornstarch
- 2.0Tbsp Unsalted butter
- 1.0tsp Vanilla extract
- The whipped cream:
- 1.0c Heavy whipping cream
- 1.0Tbsp Confectioners sugar (icing/powdered sugar)
- You will also need 3 ripe bananas
- Caramel syrup (optional)