Banoffee Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 5 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 can condensed milk, sweetened, approx. 400 ml
- 1 packet biscuit (s) (Hobnobs) or other crispy biscuits, 250g
- 75 g butter
- 4 medium banana (s)
- 1 cup whipped cream, approx. 280ml
- Cocoa powder, optional
Print Recipe
Pin Recipe Instructions
- Boil the unopened condensed milk can in water for a good 2 hours. Make sure that the can is always fully covered with water, otherwise it could explode! Under no circumstances should the can be opened before or during cooking. Then let it cool down well.
- Crumble the biscuits (tip: use a freezer bag and rolling pin) and mix the crumbs well with the melted butter. Arrange the biscuit mixture on a large plate / flat bowl or similar and press it to a base (approx. 0.5 - 1 cm thick). The bottom needs to set in the refrigerator for about 1 hour.
- When the base is firm, spread on top of it, in one layer at a time: the toffee (this is the contents of the boiled condensed milk can), then the peeled and sliced bananas and on top the whipped and only slightly sweetened cream. Beautify with chocolate powder.
- Enjoy (tastes even better when the pie has stood for a few hours).
- Tips: Boil 2 or more cans of condensed milk at once. That saves the cooking time in the future. There is no need to warm up the toffee before using it.
- As far as I know, boiled condensed milk cans last about as long as the condensed milk.
- Sometimes the sugar crystallizes in the toffee - then it`s extra crispy.
- Melt butter: I use the microwave.
- Amount of butter: at least 50g butter should be used for this amount of biscuits, otherwise the base will not stick together, but it can also be more than 100g to taste.
- For parties or individual desserts: Instead of preparing the base, toffee, bananas and cream can also be spread directly on the undamaged biscuits. Of course, the butter is then not needed.
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