Banoffee pie
Origin of the recipe
The name of this pie comes from two words: banana and toffee. The caramel in this recipe is made from boiled condensed milk, which is used to fill a delicate shortcrust pastry "basket." And the ripe bananas and whipped cream on top promise pure heavenly bliss!
What do you need for cooking?
Ingredients
Dough
-
Flour
-
Powdered sugar
-
Butter
-
Egg
-
Egg yolk
Filling
-
Cream 33%
-
Powdered sugar
-
Instant coffee
-
Boiled condensed milk
-
Banana
-
Ground coffee
Kitchen utensils
- Bowls
- Spoon
- Mixer
- Pastry bag
- Fork
- Ceramic mold
Step-by-step recipe
Step 1:
Pour flour into a bowl, add powdered sugar.
Step 2:
Add diced butter and mix with a fork.
Step 3:
Add the egg and egg yolk, knead the dough with your hands and refrigerate for 30 minutes.
Step 4:
Line the bottom and sides of a round pan with dough, prick the bottom with vetch and bake for 30-35 minutes at 180 degrees.
Step 5:
Pour heavy cream into a bowl, add powdered sugar and beat lightly with a mixer.
Step 6:
Add instant coffee and continue whisking.
Step 7:
Fill the pie crust, not to the top, with boiled condensed milk.
Step 8:
Place peeled bananas in large pieces on top.
Step 9:
Using a pastry bag, cover the pie with cream roses.
Step 10:
Sprinkle with ground coffee and serve.
Cooking tips
The butter should be at room temperature – this way it will mix with the flour more easily, and the shortcrust pastry will turn out soft.
Prick the bottom of the pie with a fork to prevent it from rising and to keep it flat. Alternatively, you can use some weight, such as washed and dried pebbles or dried beans.
You can buy boiled condensed milk at the store or make it yourself. The easiest way is to pour whole milk condensed milk with sugar into a microwave-safe glass bowl and cook at 750W for a total of 8 minutes, removing it every 2 minutes and stirring well.
For cream roses, use a star tip.
See also: Dessert recipes
