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Banoffee Pie with a Sprinkle of Sea Salt
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
- 1 1/2 cups of heavy cream
- 1 teaspoon of vanilla extract
- 1 (14 ounce) can of sweetened condensed milk
- 1/2 teaspoon of sea salt
Instructions
- Preheat the oven to 375 degrees F.
- In a medium bowl, mix together 1 1/2 cups of graham cracker crumbs, 1/3 cup of white sugar, and 6 tablespoons of melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 7 minutes, then let it cool completely.
- Peel and slice the bananas, then arrange them in a single layer over the cooled crust.
- In a large mixing bowl, beat 1 1/2 cups of heavy cream and 1 teaspoon of vanilla extract until stiff peaks form.
- In a separate bowl, whisk 1 (14 ounce) can of sweetened condensed milk until smooth. Gently fold the whipped cream into the condensed milk until well combined.
- Pour the cream mixture over the bananas in the pie dish, spreading it out evenly. Chill in the refrigerator for at least 3 hours, or until set.
- Just before serving, sprinkle 1/2 teaspoon of sea salt over the top of the pie for a hint of saltiness.
- Slice and serve the Banoffee Pie, and enjoy!
Banoffee Pie, a luscious dessert originating from England, combines bananas, toffee, and a buttery biscuit crust. The addition of a sprinkle of sea salt on top adds a delightful contrast of flavors, elevating the sweetness with a hint of savory goodness. This delectable treat is said to have been created at The Hungry Monk restaurant in East Sussex, England, where chef Ian Dowding and owner Nigel Mackenzie first whipped up this indulgent masterpiece in 1971. Today, the best versions of Banoffee Pie can be found in traditional English pubs and bakeries, where the key lies in achieving the perfect balance of ripe bananas, rich toffee, and a buttery, crumbly crust.
40 min
8
380 calories
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