The show stopping, super delicious, utterly easy banoffee pie. This is one of those desserts that take so little effort to put together but that makes a powerful impact on who ever tastes it. I made it live at @cloudhoods and @nestledessertsarabia demo and whoever attended will agree that it was super easy and quick to make, and so soooo delicious. Recipe below.
Dulce de Lèche Banoffee Pie
Prep time:
Cook time:
Serves:
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- Ingredients
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BY YASMINE IDRISS
The show stopping, super delicious, utterly easy banoffee pie. This is one of those desserts that take so little effort to put together but that makes a powerful impact on who ever tastes it. I made it live at @cloudhoods and @nestledessertsarabia demo and whoever attended will agree that it was super easy and quick to make, and so soooo delicious. Recipe below
Ingredients
To make a 6” banoffe pie:
- 250 grs digestive biscuits, processed in a food processor or finely crushed with a rolling pin in a ziplock bag
- 150 grs unsalted butter, melted
- 500 ml whipping cream
- 1 tsp vanilla extract
- 2 Ripe bananas
Method
To make the dulce the lèche
- 1)
Boil the unopened a 395grs can of sweetened condensed milk for either 2.5 to 3 hours in a pot or 30min in a pressure cooked making sure that it is submerged in water at all times.
- 2)
Make sure to cool the can before opening carefully.
- 1)
Mix the digestive biscuits with the butter.
- 2)
Place in the bottom of your pie tin or truffle bowl.
- 3)
Smoothen with the back of a cup to get an equal thickness all around the plate.
- 4)
Refrigerate to set.
- 5)
Meanwhile prepare the cream. In a very cold bowl, whisk the cream and the vanilla until you get medium to stiff peaks.
- 6)
Pour the dulce de lèche on top of the biscuit base.
- 7)
Top it up with sliced bananas and then the whipped cream.
- 8)
Swirl it in a rustic way and sprinkle with some shaved chocolate if desired.