Banoffie Pie
Chuck Hughes’ Banoffee pie is a fun and highly addictive dessert featuring layers of chocolate, banana and toffee.
Easy, Moderate, Complex
Prep Time: 15 minutes
Cook Time: 45 minutes
Inactive Prep Time: 12 hours
Yield: 4 servings
Ingredients
- 20 Oreo cookies
- 1/4 cup butter, melted (60 ml)
- 1 can of condensed milk (300 ml)
- 2 ripe bananas, sliced
- Juice of 1 lemon
- 2 cups 35 % cream (500 ml)
- 1/4 cup icing sugar (60 ml)
- 2 tablespoons strong coffee (30 ml)
Method
- Pre-heat the oven to 350 ˚F (180 ˚C).
- In a food processor, add the cookies and process until it becomes a crumb like mixture. Add butter and process again. Set aside.
- Meanwhile, take the condensed milk can and place it in an oven-proof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 ½ hours. Remove, let cool, open and set aside.
- In a bowl, mix the bananas with lemon juice. Set aside.
- Whip the cream with icing sugar and coffee in another bowl until soft peaks form.
- For Serving: using a round 4 inche mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the condensed milk (now toffee) and repeat the layers. Remove the mold and garnish with a dollop of cream.