Tag: ramsay dulce de lechebiscuit recipe

Banoffee Pie

Time for another English dessert! Banoffee pie. According to the internet, the inspiration for banoffee pie came from an American dessert, but the pie as we know it today was created in Sussex. Apparently when the US heard wind of this incredible pie, we began serving it in our restaurants and selling it in grocery stores, and we said it was an American pie. Hah! Silly, America. We lost that argument, but I can absolutely see why we’d want to take credit for this pie. It’s delicious. If banana pudding was made into a pie and doused in caramel, I imagine it would taste something like banoffee pie. (banoffee=banana + toffee)

The recipe I used has a few ingredients that aren’t so easy to find in American grocery stores. As I’ve mentioned, I’m still upset about our lack of “double cream” over here in the US, but heavy whipping cream will work instead. You can tell in the top picture how the double cream produces an almost meringue-like sheen. Amazing. If anyone knows where I can find this in the US please let me know.

Digestives are available at some US grocery stores, but if you can’t find them, plain graham crackers will do. Digestives taste to me like a less flavorful mix between Biscoff cookies and graham crackers. I realize that doesn’t sound appetizing, but I enjoy them. The use of store-bought dulce de leche instead of homemade will save you time and trouble. I have no idea why it is necessary to add more butter and brown sugar to the dulce de leche (aka caramel) in this recipe, but I don’t ask questions when I know the results will be incredibly delicious. Is this pie good for you? No. Is it incredible and simple? Yes. Cheers to you and your delicious Banoffee Pie, Britain!

Banoffee Pie
Recipe from The Guardian (adapted slightly for substitutions)
 

Base
225g (8oz) digestive biscuits
100g (3.5oz) pecans
125g (1 stick/8 tbs) salted butter, melted

Filling
125g (1 stick/8 tbs) salted butter, diced
100g soft brown sugar
400g dulce de leche or caramel
½ tsp salt

Topping
60g (2 oz) pecans*
15g (3tbs) icing sugar or confectioners sugar
4-5 ripe bananas
Squeeze of lemon juice
275ml (1 1/4 cups)  double cream or heavy whipping cream
¼ tsp coffee granules

*Note: I skipped the addition of candied pecans on top for lack of time, but I recommend adding them if you have a few minutes to spare. I think they’d make this recipe even more delicious.

Pulse the biscuits to crumbs in a food processor until finely crumbled. Stir together biscuit crumbs, roughly chopped
pecans and melted butter until completely blended. Press the mixture into a
23cm (10-inch) loose-bottomed tart tin/springform pan to line the base and sides. Chill while
you make the filling.

Melt the butter and sugar together in a pan,
and stir to dissolve the sugar. Add the dulce de leche and the salt and
bring to the boil, stirring constantly until smooth. Pour over the
base, and chill for an hour.

Preheat the oven to 180C (350F), line a
baking tray and rinse and drain the pecans. Put into a bowl and sprinkle
with the icing sugar, then spread out on to the baking sheet and bake
for 15 minutes, shaking occasionally. Allow to cool. (The pie can be
made up to this point up to 48 hours in advance.)
Thinly slice the bananas and toss with the lemon juice. Arrange on top of the cooled caramel in concentric circles.

Whip
the cream and the coffee granules into soft peaks and spread on top of
the bananas. Arrange the candied pecans on top and serve.

 

Caramel Banana Pie (Banoffee Pie)

If you’re on Facebook or Pinterest, I’d sure appreciate it if you could use one of those little buttons above! 

This pie is traditionally called a Banoffee Tart, but if I put that in the title many of y’all probably wouldn’t know what on earth I was talking about – I know I wouldn’t have! Besides, it is a caramel and banana pie, so that works too.

Remember, there is not a single section of the Constitution of the United States of America nor a treaty passed by the United Nations that forbids us from calling a dish we make whatever we want to call it. 

This pie is SUPER easy to make compared to traditional versions but every bit as decadent. What’s even better is that  this recipe takes less than five minutes to put together, rather than the hour+ of prep time most recipes call for.

Caramel + Bananas + Whipped Cream +Easy = what’s not to love?

You’ll need: Bananas, a graham crust, whipped cream, and some good old Dulce De Leche, otherwise known as caramel made from sweetened condensed milk.

Now, most people start with sweetened condensed milk and make it into caramel themselves.  There are all sorts of ways to make the caramel for this pie. A popular method for this, which is extremely dangerous, is to boil an unopened can in a pot for a bit and cross your eyes, fingers, and pinky toes that it doesn’t explode on you (most of the time you will get lucky, but it is not worth the risk for me). Others opt for a safe method of cooking it in a hot water bath in the oven or using a double boiler to make it on the stovetop.

Me? My life is complicated enough and I know there is more than one way to tree a squirrel. I go to the grocery store and look in the Mexican foods section and buy that stuff already in a can. Nestle has already done the work for me and who am I not to accept their kindness

Besides, I could write sonnets about the quality and richness of this caramel. 

You may have to look at a grocery store or two to find it but once you know who sells it around you, you’ll always know where to go. Most stores have it with their Mexican foods, right next to the sweetened condensed milk that cost as much as $1 less than the same stuff on the baking aisle. Some stores (like my local Kroger) actually have it right next to the sweetened condensed milk on the baking aisle. Either way, be on the lookout for this because it is well worth the trouble.

Now that we cut out 90% of the time required to make this pie by buying the caramel already made we only have about  3 minutes prep work to get this show on the road!

Open caramel and spread it into a graham crust.

Ain’t that purty?

 Cover and refrigerate for at least an hour, or until it is somewhat firm.

Note: Most recipes call for topping your pie with sliced bananas and whipped cream at this point but unless you have enough people to eat that pie in one sitting, I suggest cutting the bananas and topping each individual slice just before serving to keep the pie fresh longer.

~INTERMISSION~

Time for a little cooking intermission here…

If y’all want to keep on watching the show just skip over this part.

Does this life ever get to be a bit much for you? If you’re anything like me (which I happen to know a lot of you are), it sure does. We have all of these things looming over our heads, work, needs, emotions, worry, stress, and sometimes their weight just begins to feel unbearable.

Sometimes the world around us rages like a storm. Our natural instinct is to rush in and get caught up in it. But when we do that, we just end up swirling around, as if in a funnel cloud.

How many years of our lives are spent swirling in a circular pattern, kicking up debris and getting nowhere?

I’ve learned that when that cloud kicks up, the best thing for me to do is remain centered, in the calmness that is the eye of the storm. Sure, it takes practice and self discipline but if we can’t, at the very least, control ourselves, what makes us think we can control a tornado?

Rather than rage with it, I keep my soul still. I don’t give up the peace in my heart just because others around me have given up theirs. The storm remains the same, whether I’m caught up in it or firmly in my place. So rather than let myself become frazzled and frayed, I’ll just be still. And rather than let my spirit be anxious and twisted, I’ll just be at peace.

I remember that beyond every storm is a sunrise.

And I hold steady.

And maybe I can be a ray of light from that sunrise to someone in that storm.

And maybe, while looking for hope, I can give hope, too.

Hold steady today and don’t get caught up in the storms, no matter how strong the winds seem to be.

~This concludes our intermission, Now back to our pie which is already in progress~ 

When ready to serve, slice bananas. This is a great job for little helpers.

 Step away from life for a moment and take a bite of decadence.

Ingredients

  • 2-12 ounce cans Dulce De Leche*
  • 1 regular size graham cracker crust
  • fresh bananas (2-4)
  • Whipped Topping

Instructions

  1. Open cans and spread caramel into bottom of graham crust. Cover and refrigerate at least an hour.
  2. Cut into slices and top each slice with sliced bananas and whipped cream just before serving. Store leftovers in refrigerator.
  3. *This is commonly found in the Mexican section at grocery stores but sometimes on the baking aisle next to the sweetened condensed milk. You may have to look at a store or two until you find out who carries it in your area.

2.2

http://www.southernplate.com/2013/07/caramel-banana-pie-banoffee-pie.html

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