Zutaten für Original Banoffi Banoffee Pie
- Flour
- 2-3 tablespoons icing sugar
- 100g unsalted butter, melted
- Egg
- Egg Yolk
- 2 x 400g cans sweetened condensed milk
- 3-4 ripe bananas, sliced
- 500ml heavy cream, cold
- Caster Sugar
- Instant Coffee
- Ground Coffee
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Zubereitung von Original Banoffi Banoffee Pie
- Preheat your oven to 350°F (175°C).
- Crush digestive biscuits into fine crumbs. You can use a food processor or a zip-top bag and a rolling pin.
- Combine the crushed biscuits with melted butter in a bowl. Mix well until evenly moistened.
- Press the biscuit mixture firmly into the base of a 9-inch pie dish. Use the back of a spoon to create an even layer.
- Bake the crust for 10-12 minutes, or until lightly golden. Remove from oven and let cool completely.
- While the crust cools, prepare the caramel. Carefully open the cans of sweetened condensed milk and place them upright in a large saucepan.
- Add enough water to cover the cans about halfway up the sides.
- Bring the water to a boil and simmer for 2-2.5 hours, ensuring the cans remain fully submerged. Do not let the water boil away completely.
- Remove the cans from the saucepan and let them cool completely. The condensed milk will have thickened into a luscious caramel.
- Once cool, carefully open the cans and spread the caramel evenly over the cooled biscuit crust.
- Arrange the sliced bananas neatly over the caramel layer.
- In a large chilled bowl, whip the heavy cream until soft peaks form. Gradually add the icing sugar and vanilla extract, continuing to whip until stiff peaks form.
- Gently spread the whipped cream over the banana layer.
- Refrigerate the pie for at least 2 hours to allow the flavors to meld and the cream to set.
- Serve chilled and enjoy your incredible homemade Banoffee Pie!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
88g
Fat
69g
Carbs
14g
