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Caramelized Banoffee Pie
Created by: Howcan Team
Ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/3 cup of white sugar
- 6 tablespoons of butter, melted
- 3 large bananas, sliced
- 1/2 cup of brown sugar
- 1/4 cup of heavy cream
- 1/2 teaspoon of vanilla extract
- 1 (14 ounce) can of sweetened condensed milk
- 1 1/2 cups of heavy cream
- 2 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
- 1 chocolate bar, grated
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the graham cracker crumbs, white sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 7 minutes, then remove from the oven and let it cool completely.
- In a skillet over medium heat, sprinkle the brown sugar. Once it starts to melt, add the sliced bananas and cook for 1-2 minutes on each side until caramelized. Remove from heat and let it cool.
- In a small saucepan, heat the sweetened condensed milk over low heat, stirring constantly, until it thickens and turns into caramel, about 5-7 minutes. Remove from heat and stir in the heavy cream and vanilla extract. Let it cool for a few minutes.
- Pour the caramel sauce over the cooled graham cracker crust, then arrange the caramelized banana slices on top of the caramel layer.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the banana layer.
- Sprinkle the grated chocolate over the top of the pie.
- Refrigerate for at least 4 hours before serving. Enjoy!
Banoffee Pie, a beloved English dessert, has a rich history dating back to the 1970s. The creation of this indulgent treat is often credited to Nigel Mackenzie and Ian Dowding, who first served it at The Hungry Monk restaurant in East Sussex. This luscious pie features a buttery biscuit base, a layer of caramel, sliced bananas, and a generous topping of whipped cream. To elevate this classic, some chefs add a layer of caramelized bananas, infusing the dessert with an extra depth of flavor. The best version of this dish can be found in quaint English cafes and bakeries, where it's often served with a dollop of clotted cream. When making this dessert, it's crucial to caramelize the bananas to perfection, as this adds a delightful contrast of textures and intensifies the sweetness of the fruit. For a unique twist, some recipes call for the use of dulce de leche instead of traditional caramel, imparting a distinctively rich and creamy taste.
50 min
8
380 calories
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