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Banoffee Pie - An English Dessert

I was browsing through my bookmarked cooking blogs, when I saw this particular dessert known as Banoffee Pie in Swapna's Cuisine. Frankly, I haven't heard about it earlier, but it looked quite interesting....Moreover, it required very little ingredients and there was no baking involved!!! I googled to know more about the dessert. According to Wikipedia, "Banoffee Pie is an English pastry-based dessert made from bananas, cream, toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter."


The images of this dessert on many blogs/sites were quite tempting and a treat to the eyes, which is why I decided to make it. The below method is what I followed when making the Banoffee Pie.

Ingredients:
Recipe Adapted from: Swapna's Cuisine

Condensed Milk - 1 can (400 gms)
Bananas - 3, large
Whipped cream - 200ml
Digestive/Marie biscuits - 200gms
Butter - 100 gms
Cocoa powder - to decorate
Icing Sugar - 1 tbsp



Method:

  • To Prepare Dulce de Leche: Take the label off the condensed milk tin and place it in the pressure cooker. Cover completely with water (make sure the water is at least 2 inches above the tin). Close the pressure cooker without the weight. Once it begins to steam, reduce the flame to medium-low and let it steam away for an hour. Turn off the flame and let the pressure cooker cool before opening the lid. Then drain away the water and let the tin cool completely for about 3-5 hours before opening it. (For more other tried and tested methods of making dulce de leche, visit Aquadaze blog)
  • Melt the butter and crush the biscuits using a blender or a plastic bag and rolling pin. 
  • Mix the melted butter and powdered biscuits. Transfer the mixture to a pan and press into an even layer. Place in the oven and allow to cook for 10 minutes. Once the mixture is lightly roasted, remove and cool. Once cool, line a pie dish with this mixture and keep it in the fridge for some time.
  • Opened the cooled can of condensed milk, which will have turned to toffee. Spread this over the biscuit layer. Place in the fridge for an hour.
  • Once chilled, thinly slice the banana and arrange them over the toffee layer. (I used just 1 banana, whereas the original recipe calls for 3).
  • Whip the cream with the icing sugar until thick and stiff. Spread this over the bananas.
  • Finally, to decorate, dust the cocoa powder on top using a sieve.
  • Chill for some more time and serve.



 

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