Tuesday, August 16, 2011

Banoffee Pie

I don't think I've ever made an easier dessert that tasted this good. This dish is effortless and perfect for summer because it's served chilled. I've never made it before but thought it would go down a treat for the dinner party I had the other night...and boy did it ever! Even people who weren't keen on dessert went for seconds and some for thirds...before I knew it the entire pie was finished...crumbs and all!

It is a very decadent dessert but it's also balanced. The dulce de leche, whipped cream and graham cracker crust make it taste rich but the fresh banana, cooling temperature and coffee in the whipped cream gives the dessert a certain harmony. It really is a wonderful recipe and something you can make in advance and requires zero fussing about because it's served as is!

400 grams graham crackers, blitzed in a food processor
3/4 cup butter
1 can sweetened condense milk (buy about 5 so you can make it all at once and store the rest!)
3 bananas, cut on a bias about 1/2" thick
1/4 cup chocolate chips or shaved chocolate
1 pint whipping cream
1/4 cup strong coffee (room temperature or chilled)

Keep the condense milk in its can and place in a pot of water. You want the water to be thrice as high to ensure the cans are always immersed. Boil and reduce to a strong simmer. Cook this way for 2.5 hours, making sure to check that the cans are always covered....if not they'll explode. Let cool and reserve.

Melt the butter and add to the graham cracker crumbs. When combined, place in a 9" spring form pan and make a crust. Refrigerate for 2 hours.

Whip the cream and coffee together until it forms stiff peaks. I don't add sugar to this because everything else is sweet. But if you think it needs sugar than add A LITTLE but I urge you not to!

Remove the spring form pan from the fridge and spoon the condense milk (now the dulce de leche) over the crust in one gooey layer. Place the bananas on top of the condense milk- I like them to overlap a bit.
Put the whipped cream on top and finish with more bananas haphazardly dropped in from a couple inches above and chocolate shavings (I save that for right before serving so the bananas don't discolour...but if you want to do it ahead of time add a little lemon juice to them to keep from browning).

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