Banoffee Pie
Mini Banoffee pie is a classic western dessert made from crumbled crackers with butter or a pastry as a base followed by bananas and a generous layer of Dulce dE leche or toffee sauce made from boiled condensed milk. It is undeniably an easy dish to assemble and no bake dessert that caters to every age group.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 250 g Digestive biscuit
- 2 tbsp Butter (Salted) melted
- 175 g Butter (Salted)
- 375 g Condensed Milk
- 75 g Caster Sugar
- 120 ml Heavy whipping cream
- 1/4 cup Caster Sugar
- Dark chocolate curls for garnish
- 2 Ripe Bananas sliced
Instructions
- 1
To begin Banoffee Pie recipe, Using a food processor pulse the biscuits roughly. Now add melted butter not too hot and mix it properly until it resembles wet sand.
- 2
Add the biscuit crumbs equally on the pie molds and press firmly to form the shape of a pie.Place the pie molds in freezer for half an hour.
- 3
Now to make the caramel sauce, use a pressure cooker, add 1/2 cup water and place the whole after removing the paper wrapper.
- 4
Pressure cook it on a medium heat , with a whistle for about 40 minutes. Release the pressure naturally and do not open until it is completely been released. Allow it to cool down and then open it.
- 5
Now to make the whipping cream, into the bowl add cream and sugar and whip in the medium speed till it is fluffy and stands up straight.
- 6
Remove the pies from the refrigerator and place chopped bananas on it. Drizzle a generous layer of caramel sauce from the can.
- 7
Top it with whipped cream and garnish with chocolate curls. Place in the refrigerator until served.
- 8
Serve the Banoffee Pie during your tea time with hot cup of coffee or just as Dessert after your dinner.