02 July 2014

Banoffee Pie

Hello! New month and new recipe. This is a classic of the English desserts. I love this pie, specially in summer time, due this cake doesn't needs oven. You can get the toffee filling from a boiled condensed milk or using a jar of dulce de leche. But I will show you an other way which I rather than to cook the condensed milk. The process to to cook the can takes 2 hours, so there is an other way much faster and also delicious to make an smooth and tasty toffe. But if you can get a real dulce de leche jar just use it!

Banoffee Pie
Makes a 25 cm round pan
250 g digestives cookies crunched
100 g melted unsalted butter

400 g condensed milk
100 g light brown sugar
100 g unsalted butter
4 bananas
400 g heavy cream
8 g vanilla sugar
pecan nuts for topping

Crush the biscuits in a food processor or in a plastic bag, seal the bag and crush with a rolling pin. Add the melted butter and mix together. Place this mixture in a tin and press with the bag of a spoon all over the base and the sides. Place it in the fridge.

Melt de butter in a pan on a low heat and add the suger, mix it until sugar has dissolved. Add the condensed milk and and bring it to boild for about 2 minutes, stirring all the time to thikens and gets golden. Spread the caramel all over the cookie base, cool and then put it in the fridge for about 1 hour, until firm.

Slice de bananas and place them all over the toffee. Beat the cream with the vanilla sugar until it form peaks and speard it all over the bananas. Top with pecan nuts.

If you want to see the result after few hours in the fridge you can check my instagram and you will see the perfect cut you get after cooling.

Have a nice week

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