I Am Baker

Banoffee Pie

I have developed a newfound respect for all things U.K. lately, but most especially when it comes to food. The food traditions there date back much further than in the U.S., and it is fascinating to me how these recipes have been passed down for hundreds of years! Banoffee Pie! One specific recipe that seemed really interesting is the Banoffee Pie. A Banana + Toffee Pie! I had heard of a Banoffee Pie, but never experienced one.In my research, I would compare this pie to an American Apple pie in terms of adaptations. There are vast variations, modifications and differences in recipes. Each family seems to have a preferred style and texture that often varies from the next!

Banoffee Pie!Using a traditional base recipe, I simply modernized the look a bit by adding a (very American!) whipped cream swirl with sprinkles on top then drizzled in more caramel. I also used high-quality ingredients in my recipe, one of them being a Organic Turbinado Raw Cane Sugar from Tate + Lyle®.

This made a huge difference in the flavor of my toffee pie, and had everyone begging for more. Upon looking into it more, I discovered that Tate+Lyle® Sugars has graced Britain’s finest tables, including those of royalty, making it an integral part of England’s epicurean history for over 130 years.

So basically this means the Queen and I are friends right? Since we are eating the same sugar and all. ;)

Banoffee Pie

Ingredients

    Crust
  • 12 ounces fine shortbread crumbs
  • 4 tablespoons melted butter
  • Pie
  • 1 stick (1/2 cup) butter
  • 1/2 cup Tate + Lyle® Organic Turbinado Raw Cane Sugar
  • 1 14-ounce can sweetened condensed milk
  • 2-3 ripe bananas
  • Whipped Cream Topping
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners sugar

Instructions

  1. Prepare 8-inch springform pan.
  2. Crust
  3. In a bowl, combine shortbread crumbs and 4 tbsps melted butter with a fork. Press mixture into springform pan.
  4. Pie
  5. In a medium saucepan, melt 1 stick butter and 1/2 cup Tate + Lyle® Organic Turbinado Raw Cane Sugar over a low heat, stirring all the time until the sugar has dissolved.
  6. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. (It took about 6 minutes for the mixture to come to a boil.) Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.
  7. After pie has chilled, you can add the banana's. Slice banana's into 1/4 inch slices and place over the top of the pie. This can be done in concentric circles or just piled on, as the banana's will be covered with whipped cream.
  8. Whipped Cream
  9. In a stand mixer with whisk attachment, whip cream until stiff peaks are just about to form. (about 1 1/2 minutes) Beat in confectioners sugar until peaks form. Make sure not to over-beat.
  10. Place whipped cream in pastry bag and pipe out swirls onto the chilled pie, then cover in chocolate jimmies. (sprinkles)
  11. Drizzle with caramel sauce if desired.
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Banoffee Pie!

The final result of this dessert is nothing short of amazing.  That rich buttery toffee filling paired with the buttery shortbread crust then covered in the light and airy whipped topping is phenomenal.

 

Banoffee Pie!

I can completely understand why this dessert is so popular and has been for so long!

Comments

  1. Donna says

    My British brother in law makes his version of it a few times a year. He boils the unopened can of sweetened condensed milk for a couple of hours before opening the can. It comes out thick and toffee like. He drizzles chocolate over the top of the whipped cream. It is so rich yet so delicious!!

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