Banoffee pie (no bake)

Banoffee pie (no bake)

The British dessert “Banoffee pie” got its name from the merger of two words: “banana” and “toffee”, in other words, soft caramel. Banoffee is a heavenly treat, not a dessert! Fragrant bananas on a pillow of boiled condensed milk, topped with an airy cloud of whipped cream. I offer a lighter, but no less delicious version of a no-bake dessert that will amaze everyone, but will not take up much of your time, just half an hour.

There is the longest process for making this ordinary British pie: the base is baked separately from shortcrust pastry, and instead of ready-made boiled condensed milk, regular condensed milk is boiled for 3 hours. Later, it is kept for 3 months, during which time sugar crystals form in it, and thanks to this, Banoffee Pie gets its own unique charm.

In this recipe I will use regular boiled condensed milk instead of caramel. And this pie will only take 30 minutes to prepare!

Prepare ingredients for making a no-bake dessert “Banoffee Pie”.

Grind the cookies into small crumbs with a rolling pin or blender.

Place the cookie crumbs in a bowl and add melted butter at room temperature. Mix.

Line a springform pan with parchment and place a base of crumbs and butter in it.

Form the bottom and sides of the mold, compacting the crumbs well. Place in the freezer for 15-20 minutes.

Beat the chilled cream, starting with low mixer speed, gradually increasing it to medium. Add vanilla sugar.

Grease the cookie base with boiled condensed milk.

Place bananas cut lengthwise on top.

Carefully remove the cookie base with condensed milk and bananas from the springform pan. To do this, first pass with a sharp knife between the walls of the base and the sides of the mold.

Cover bananas with whipped cream.

Decorate the no-bake cake with grated chocolate.

British Banoffee pie is ready!
Bon appetit!

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Banoffee pie (no bake)

The British dessert “Banoffee pie” got its name from the merger of two words: “banana” and “toffee”, in other words, soft caramel. Banoffee is a heavenly treat, not a dessert! Fragrant bananas on a pillow of boiled condensed milk, topped with an airy cloud of whipped cream. I offer a lighter, but no less delicious version of a no-bake dessert that will amaze everyone, but will not take up much of your time, just half an hour.

There is the longest process for making this ordinary British pie: the base is baked separately from shortcrust pastry, and instead of ready-made boiled condensed milk, regular condensed milk is boiled for 3 hours. Later, it is kept for 3 months, during which time sugar crystals form in it, and thanks to this, Banoffee Pie gets its own unique charm.

In this recipe I will use regular boiled condensed milk instead of caramel. And this pie will only take 30 minutes to prepare!

Prepare ingredients for making a no-bake dessert “Banoffee Pie”.

Grind the cookies into small crumbs with a rolling pin or blender.

Place the cookie crumbs in a bowl and add melted butter at room temperature. Mix.

Line a springform pan with parchment and place a base of crumbs and butter in it.

Form the bottom and sides of the mold, compacting the crumbs well. Place in the freezer for 15-20 minutes.

Beat the chilled cream, starting with low mixer speed, gradually increasing it to medium. Add vanilla sugar.

Grease the cookie base with boiled condensed milk.

Place bananas cut lengthwise on top.

Carefully remove the cookie base with condensed milk and bananas from the springform pan. To do this, first pass with a sharp knife between the walls of the base and the sides of the mold.

Cover bananas with whipped cream.

Decorate the no-bake cake with grated chocolate.

British Banoffee pie is ready!
Bon appetit!

0

74 thanks

1

All rights to materials located on the website www.RussianFood.com are protected in accordance with current legislation. For any use of website materials, a hyperlink to www.RussianFood.com is required.

The website administration is not responsible for the results of the implementation of the given culinary recipes, methods of their preparation, culinary and other tips, the performance of the resources to which hyperlinks are located, and for the content of marketing advertisements. The website administration may not share the views of the creators of articles posted on the website www.RussianFood.com

This website uses cookies to provide you with a better service. By remaining on the website, you agree to the website's policy regarding the processing of individual data. AGREE

Banoffee pie

Ingredients

Wheat flour – 250 g

Butter (cool) – 125 g

Chicken egg – 1 pc.

Chicken yolk – 1 pc.

Inside and cream:

Boiled condensed milk – 1 can

Cream (fat content 33%) – 400 ml

Sweet powder – 1 tbsp.

Instant coffee (powder) – 1 tsp.

Ground coffee (natural) - to taste

• 270 kcal
• 1 hour
• 1 hour
• 2 hours

Photo of the finished dish

Step-by-step recipe with photos

It is believed that Banoffee pie is nothing more than a South American coffee-caramel pie modified by an English chef. Since Banoffee was introduced to the public, several variations of this recipe have arisen. The base for the pie is made from shortcrust pastry or shortbread crumbs, and coffee or chocolate is added to the filling, but toffee and banana are the main and constant heroes.

Toffee is a soft toffee, in fact it is boiled condensed milk, and it can be prepared independently at home by boiling condensed milk or buying ready-made boiled condensed milk of good quality.

I suggest making a version of Banoffee pie “from scratch”: the crust is made from homemade shortcrust pastry, because it’s not as difficult as it seems. We will not add odors to the dough that may be in store-bought cookies. After all, the main thing in this pie is the inside, and nothing should distract from it!

Let's prepare the products. The butter should be very cool, cut it into cubes and keep it in the refrigerator until the right moment.

If the condensed milk was stored in the refrigerator, then it must be taken out in advance so that it warms up and becomes soft - this will make it more convenient to apply it to the shortbread. You can speed up the process by placing a can of boiled condensed milk in hot water for some time.

Store the cream in the refrigerator until whipping.

It is better to use instant coffee powder, so it will dissolve better in the cream when whipped.

There is not enough sugar in the dough and cream (whipped cream), but bananas and boiled condensed milk will provide enough sweetness.

Let's start making Banoffee Pie with shortcrust pastry: mix flour with sugar and add cool butter.

Using your fingers, rub the butter into the flour until it becomes crumbly without large pieces of butter.

Then add one whole egg and one yolk and quickly knead the dough.

Just combine the dry and watery ingredients, then gather the dough into a ball, wrap it in film and refrigerate for 30 minutes.

Without long kneading, the dough will be crumbly after baking.

Let's prepare the form. I cut a circle out of parchment and lined the bottom with it; I did not grease the sides of the pan.

Using your hands, spread the dough over the bottom of the pan and form the sides. To smooth the surface, you can use a glass with a flat bottom.

When the cake is formed, prick it with a fork over the entire surface so that the dough does not swell during baking. Now put the form with the dough in the refrigerator for another 30-40 minutes. Don’t overdo it with this step, otherwise the dough may slip in the oven and we won’t get sides!

While the cake is hardening in the refrigerator, turn on the oven to preheat to 180 degrees.

We will bake the shortbread in two steps: first using the “blind baking” method. To do this, cover the crust with baking paper and pour in beans, peas, or place a mold of the same size on top of the parchment. This is necessary to obtain an even crust.

We bake the cake with the weight for 15 minutes, and then remove the weight and the top parchment and bake until the dough is ready and lightly browned (another 10-15 minutes).

Before filling the crust with the inside, let it cool completely in the mold.

Next, put the boiled condensed milk on the shortbread and carefully spread it over the entire surface; this can be done comfortably while the shortbread is in the mold. The cake can now be removed from the pan and transferred to a serving plate.

In a deep bowl, combine cream, powder and instant coffee powder. Beat everything with a mixer until stable peaks form.

Peel the bananas and cut them in half lengthwise. Place the bananas on top of the condensed milk very tightly. To avoid gaps, you can break the bananas and fill the empty spaces with pieces.

Place the cream in a pastry bag and decorate the Banoffee Pie with any design: roses, squiggles, etc.

And the final touch: through a strainer, sprinkle the cream with ground natural coffee. The dessert is ready, you can serve it immediately or put it in the refrigerator until serving.

Narrow crust and a lot of inside. What could be better!?