Banoffee Pie, the original recipe to make at home
Banoffee Pie: an exotic name for such a lovely cake or pie, I love to make when I want to eat or serve something scrumptious and unique. The Banoffee pie is, in fact, a true pleasure both for your mouth and your belly despite the fact it is clear super caloric.
The banoffee is a typical Anglo-Saxon dessert, which may be very 1970s but I promise you that it’ll always make a good impression on the dinner table and your dinner guests will be very appreciative. The pie was invented by Nigel Mackenzie, owner of The Hungry Monk Restaurant in East Sussex, in 1971. They apparently were trying to work on an American recipe but it was so unreliable, they just decided to change the ingredient by adding bananas to toffee and cream.
The main thing of this recipe is the toffee: you need to boil a can of condensed milk for 3 hours to get it right and, of course, if you don’t have enough time to do that, your Banoffi won’t be a real Banoffi. Let me get this straight: f you don’t have the time to prepare the toffee, substitute it with a readymade one or coffee flavored ice-cream which you can spread on top of the bananas and on top of the cake. The result will be very similar, but you’ll have a banoffee ice-cream cake.
I always use a pressure cooker to make the toffee but if you don’t have one, simply boil the condensed milk for 3 hours in a pan full of water.
Do not expect this pie to be light: this is super heavy but, to be honest, extremely rewarding so that even a small slice is an intense pleasure. Of course, if any (if any!) of the pie happens to be left over. store it in the fridge otherwise, the cream will become acidic.
Ingredients for one banoffee in a 23cm pan
- 225g Digestive type biscuits
- 450g condensed milk for the toffee
- 2 bananas
- 450ml unsweetened cream
- 100g butter
- 1 tbsp sugar
- 1 tsp instant coffee
- Dark chocolate
- In a pressure cooker boil the condensed milk for 20 minutes after the whistle leaving it in the can (you first need to remove the label), then remove it from the heat and leave to thicken.
- Grease a pie tin with butter and cover it with the finely crumbled biscuits soaked in butter melted in a bain-marie. You need to fill it up quite high around the edges to create the crust effect!. Press down to help them stick, smooth off and place in the fridge to chill for 15 minutes.
- Spread the surface of the cake with the butterscotch cream and cover with thinly sliced bananas.
- Whip the cream along with the sugar and the teaspoon of instant coffee until it is soft and compact. Spread the cream over the top of the cake covering it all, then use a fork to create wavy lines and leave in the fridge for at least an hour.
- Remove from the fridge, drizzle melted dark chocolate over the pie and cut into slices.
Preparation time: 2 hours (or 4 hours if you don’t use the pressure cooker)