Thursday, November 5, 2009

Banoffee Pie

I think I have finally figured out the appropriate proportion of this recipe. I used Paula Deen's recipe as a basis. I think this recipe is much better when you make your own crust, dulce de leche, and whipped cream. You can buy premade, but it's just not as good.

Banoffee Pie

1 1/2 cups graham cracker crumbs
7-8  tablespoons butter, softened
1 (14-ounce) cans sweetened condensed milk
3 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.

Lower the oven to 300 degrees F for the toffee filling.

To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.

I actually prefer the boiling method. Cover can with water in a large pot. Cook on medium heat for 3 hours. Make sure that the can is ALWAYS covered with water. It can explode if it becomes uncovered.
Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas

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