Deconstructed Banoffi Pie

Deconstructed Banoffi Pie

Hilariously this transpired by complete error and has been popular ever since. I have had people emailing me for the recipe - so here you are πŸ™‚ There are SO many different versions of this classic British Pie, that was apparently first served in East Sussex in the early 1970s. This is one which doesn’t use a traditional shortcrust pastry base, but instead uses a good quality ginger nut cookie to add some flavour.

Ingredients

Base

  • 1 packet Ginger Nut Cookies
  • 65 g butter

Toffee

  • 100 g Butter
  • 100 g Light Muscovado sugar
  • 2 cans condensed milk

Topping

  • 300 ml thick cream
  • 1 Tbs caster sugar
  • 3 large bananas
  • 1 little lemon juice
  • grated chocolate

Instructions

  1. Crush the cookies by whizzing in a food processor.
  2. Meantime, melt the butter and then tip the crushed cookies into the butter and combine.
  3. This is your crumb - it can go on the top or bottom of your layers πŸ™‚
  4. Tip the butter and sugar into a heavy based saucepan. Heat gently until the butter has melted and the sugar has dissolved, then add the condensed milk. Stir continuously for around 6 minutes, until the mixture has thickened and turned a golden toffee colour. This is your caramel and it will set as it cools πŸ™‚
  5. Mash the bananas with a fork. Whisk the thick cream and caster sugar together until it reaches a soft peak. Fold in the mashed bananas. This is your third layer.
  6. Top with a sprinkle of grated chocolate.
  7. Serve well chilled - it will last around 2 days (if you have any left overs at all!!)

Recipe Notes

Tip: If you are trying to be healthy (with Banoffi pie!?) then you can use a thick Greek yoghurt instead of the cream on the top!

 

 

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