Banoffee Pie Recipe
February 18, 2014
Okay, this is sweet (even though my version of this classic dessert isn’t as sweet as most). But it’s so good and can be made so quickly, especially if you have the caramel made in advance. I always make a few cans at a time—they keep forever in the fridge.
If you have unexpected visitors, this is the dessert with which you would spoil them. It will make them love you even more and you, in turn, will love this recipe even more.
- Make the caramel: Put the unopened can of condensed milk in a saucepan filled with plenty of water, cover, and boil for 3 hours. Add more water as necessary to make sure the can remains under water constantly. It can explode otherwise—really! Let the can cool completely. The milk in the can has now changed into a thick caramel.
- Make the crust: Combine the flour, salt, and butter in a food processor and process into a coarse meal (or rub the butter in swiftly with cold hands). Trickle in ice water until the dough just sticks together. Don’t knead too long.
- Wrap the dough in plastic wrap and let it rest for about 30 minutes in the fridge. Preheat the oven to 350°F. Grease a 9-inch pie pan with butter.
- Roll out the dough on a floured surface and line the pan with the dough. Trim off any excess. With a fork, prick holes all over the bottom of the crust. Bake until golden brown, about 30 minutes.
- Let the crust cool completely. You can do all this a day in advance.
- Fill the pie: Spread the entire can of caramel in the pie crust. Peel the bananas, slice them, and arrange them over the caramel.
- In a medium bowl, beat the mascarpone with the cream and powdered sugar until stiff. Cover the pie with a generous layer of cream.
- Grate some chocolate over it, if you like, but you don’t have to. It’s good as it is—trust me.
Serves about 8 ~ from Home Made Winter