Banoffee Pie
6 servings
30 minutes
Banoffee pie is an iconic dessert of American cuisine inspired by English roots. Its history began in 1971 when a British chef created the recipe by combining simple yet rich flavors: a biscuit base, caramel condensed milk, sweet bananas, and airy cream. The pie surprises with contrasting textures: the crispy crust harmonizes with the delicate caramel and velvety cream, while the bananas add freshness and natural sweetness. Topping it off is grated chocolate that adds a touch of sophistication. This dessert doesn't require complex techniques, but its rich flavor and appetizing appearance make it a favorite at festive tables and cozy family tea gatherings.
1
Break the cookies into small pieces, and crush them to a crumb state. You can use a blender to break them.
- Shortbread: 180 g
2
Melt the butter, mix it with water, and bring the mixture to a boil.
- Butter: 80 g
- Water: 45 ml
3
Pour the mixture of oil and water into the cookie crumbs.
- Butter: 80 g
- Water: 45 ml
- Shortbread: 180 g
4
Mix well by hand - the dough should be slightly sticky.
5
Place the dough in the mold and press it down to form a layer.
6
Bake the base at 175 degrees for 15 minutes, then let it cool completely without removing it from the mold.
7
Spread the boiled condensed milk over the base layer in a thick layer.
- Dulce de leche (boiled condensed milk): 270 g
8
Then lay out the sliced bananas in long strips.
- Bananas: 3 pieces
9
Mix cream (over 30%) with powdered sugar and instant coffee.
- Heavy (double) cream: 300 g
- Icing sugar: 2 teaspoons
- Instant coffee: 0.5 teaspoon
10
Whip the cream until creamy.
- Heavy (double) cream: 300 g
- Icing sugar: 2 teaspoons
- Instant coffee: 0.5 teaspoon
11
Spread whipped cream over the bananas and smooth it out.
- Heavy (double) cream: 300 g
- Icing sugar: 2 teaspoons
- Instant coffee: 0.5 teaspoon
12
Sprinkle the finished pie with grated chocolate to taste.
- Grated chocolate: to taste
13
Send the pie to the fridge for 2-3 hours to let it set and become more cohesive. It can be eaten right away; it will still be tasty.
