Banoffee pie which as the name suggests is essentially a shortcrust pastry topped with homemade toffee filling i.e. dulce de leche, bananas and whipped cream is an English classic.
It is also a recipe that shouldn't be made by goofballs!
By that I mean, people who cannot, will not or simply don't believe in following directions to save their lives, people who leave stuff on the stove and fall asleep or worse walk out the door for a shopping spree.
What's really getting my knickers in a twist is this bit - the homemade toffee, dulce de leche which is essential as the filling.
How to make home made dulce de leche a.k.a toffee filling?
It involves these steps to be followed meticulously - The evening before fixing the pie, roughly 3 hours before going to bed:
1) Use 2 unopened cans of sweetened condensed milk
2) Use a large stock pot and immerse the 2 unopened cans of condensed milk in water. Make sure there is 9 inches of water above the surface of the cans. Cover the stockpot with a tight fitting lid.
3) On medium high heat, simmer the cans for 3 hours. Use a timer to keep track.
4) On the hour, every hour, keep checking to ensure there is at least 6 inches of water above the top of the cans. Replace with hot water as needed.
Goofball alert!*
It is absolutely vital to top up the pot of boiling water as needed during the cooking process. 3 hours is a long time and if allowed to boil dry, the cans will explode guaranteeing a trip to E.R. with risk to life, limbs and kitchen ceilings!
5) After 3 hours, turn the stove off, leave well alone and go to bed.
6) Remove the cans from the water the next morning, open and what you will end up with is this -
......absolutely perfect, delicious, creamy soft toffee, dulce de leche filling
And this dearies is step uno to this ~
Absolutely decadent & Utterly Delicious Banoffee Pie
Invented in East Sussex, England at the Hungry Monk in 1972, Banoffee Pie is even rumored to be Margaret Thatcher’s favorite pudding. The recipe followed in this post is based on the original recipe from the publication ‘The Deeper Secrets of the Hungry Monk’ in 1974.
There are cooks who advocate cooking the condensed milk in a pyrex dish for hours in the oven but in my experience it results in a tough and hard toffee filling that is impossible to cut through once the pie is chilled and at the risk of your teeth falling out of your head.
The 'cooked can' method used here to make the toffee is widely used all over the U.K and is original to the 'Hungry Monk' recipe.
Cook's Note - The toffee, dulce de leche can be made a week in advance and stored in a airtight plastic container in the refrigerator till ready to use. Unopened cans of toffee (the cooked cans) can be stored in the pantry cabinet for upto 3 months and is a great way to always have the fixings of Banoffee pie at hand for that last minute craving or unannounced company.
Dulce De Leche - If refrigerated, remove from the refrigerator and bring to room temperature so it is pourable and easy to handle.
Gather the ingredients for the short crust pastry - all-purpose flour, chilled butter cut into chunks, chilled vegetable shortening, sugar, salt, egg and chilled water.
For the Filling - 2 ripe bananas, 1-1/2 cups chilled heavy cream, 1 tbs powdered sugar, 1/2 tsp instant coffee granules & 1 tbs Baileys Irish Cream (optional)
For the Garnish - 1 tsp cocoa powder for dusting & dark chocolate bar for shavings with a vegetable peeler.
Use 4 qty, 4-inch tartlet pans. I am using small tartlet pans instead of a big 9"pie dish because they make a better presentation especially when you cut into it and the toffee oozes out. Yum!
In a food processor fitted with a metal blade, add the all-purpose flour, chilled butter chunks, chilled vegetable shortening, salt & sugar. Give it a pulse to combine.
Add the egg & chilled water and pulse for about 25 seconds till a ball has formed.
Transfer the dough ball to a lightly floured surface and using the heel of your palms, knead the dough 3-4 times. This process is called fraisage and gives that wonderful flaky crust we all crave.
Flatten dough ball between palms, lightly flour the surface, wrap it in cling wrap and freeze for 15 minutes or refrigerate for about 30-45 minutes till it is cold (this will make it easier to roll out)
Preheat the oven at 400 deg F.
Remove the chilled dough from the refrigerator, discard the cling wrap and sprinkle with 1 tbs flour. Divide the dough into 2 equal parts. Sprinkle some more flour on a clean surface or use the back of a cookie sheet or baking tray as I am using.
Return the second dough ball to the refrigerator till required.
Begin to roll out the pastry. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.
Every once in a while you may need to gently lift under the dough with your fingers to make sure it is not sticking. Also, turn the pastry a quarter turn every once in a while so it is rolling out uniformly.
Roll the first dough ball out to a rectangle. Roll out to about 1/8" thickness and in a sheet large enough to give you a 2" overhang beyond the base of each tartlet pan.
Don't worry if the edges are frayed, tattered or generally not perfect.
Cut the rectangle into 2 equal parts, gently lift pastry and line each of the tartlet pans with the crust. Gently press down to remove any air bubbles trapped between the crust and the pan. Line the base and the side.
Using a sharp knife, trim excess crust off. Repair any cuts, tears or thinned out portions with excess pastry scraps.
Cook's Note - Use excess pastry scraps and roll into a long rope. Line the edge of the pan and make a decorative edge with a fork.
Repeat the process with the remaining refrigerated dough ball and tartlet pans.
Place all 4 lined tartlet pans on a cookie sheet or pan. Bake for approx 12-15 minutes until the crusts are a beautiful light golden brown. Remove from the oven and allow to cool completely.
1-1/2 hours before serving:
Bananas - Discard skin and membranes. Slice into diagonal pieces about 1/8" thick.
Whipped cream topping - In a food processor, add the cream, coffee, Irish cream (if using), powdered sugar and process for a few minutes till the cream forms stiff peaks. Refrigerate till ready to use.
Assembly:
Plate each crust base. Pour and spread the toffee over the base filling it nearly to the rim.
Lay the banana diagonals on the toffee. I mounded them similar to a tent or flower.
Finally spoon or pipe on the cream and lightly sprinkle chocolate shavings with a vegetable peeler directly over each pie.
Decorate the plate with banana slices if desired. Place the cocoa powder in a sieve and lightly tap to dust all over the plate.
Repeat till all the Banoffee pies are plated.
Refrigerate for 1 hour before serving.
What a show stopper!
Banoffee pie makes such a great presentation and is only exceeded by its incredible flavor. What a wonderful change to chocolate desserts and no less droolworthy.
The decadent silky toffee filling with the taste of fresh bananas and luscious fresh cream topping is in a league entirely of its own. Not to mention the buttery flaky crust that nestles all this decadence.
No wonder this one of England's fave pies!
Recipe for
Homemade Toffee & Banoffee Pie from England
Based on the original recipe from the publication ‘The Deeper Secrets of the Hungry Monk’ in 1974.
Preparation time for toffee : 3 hours
Baking time : 15 minutes
Chilling time : 1 hour
How to make home made Toffee - dulce de leche:
You will need:
2 cans(unopened) sweetened condensed milk
stock pot, large with lid
lots of water
It involves these steps to be followed meticulously - The evening before fixing the pie, roughly 3 hours before going to bed:
1) Use 2 unopened cans of sweetened condensed milk
2) Use a large stock pot and immerse the 2 unopened cans of condensed milk in water. Make sure there is 9 inches of water above the surface of the cans. Cover the stockpot with a tight fitting lid.
3) On medium high heat, simmer the cans for 3 hours. Use a timer to keep track.
4) On the hour, keep checking to ensure there is at least 6 inches of water above the top of the cans. Replace with hot water as needed.
Goofball alert!*
It is absolutely vital to top up the pot of boiling water as needed during the cooking process. 3 hours is a long time and if allowed to boil dry, the cans will explode guaranteeing a trip to E.R. with risk to life, limbs and kitchen ceilings!
5) After 3 hours, turn the stove off, leave well alone and go to bed.
6) Remove the cans from the water the next morning, open and empty into a plastic storage container.
Making Ahead Tips - The toffee, dulce de leche can be made a week in advance and stored in a airtight plastic container in the refrigerator till ready to use. Unopened cans of toffee (the cooked cans) can be stored in the pantry cabinet for upto 3 months and is a great way to always have the fixings of Banoffee pie at hand for that last minute craving or unannounced company.
Shopping list
For the short crust pastry :
1-1/3 cup all-purpose flour
2 oz chilled butter cut into chunks (1/2 stick)
2 oz chilled vegetable shortening
1 tbs sugar
1/4 tsp salt
1 egg
1-1/2 to 2 tbs chilled water
For the Filling
2 ripe bananas
1-1/2 cups chilled heavy cream
1 tbs powdered sugar
1/2 tsp instant coffee granules
1 tbs Baileys Irish Cream (optional)
For the Garnish -
1 tsp cocoa powder for dusting
a dark chocolate bar for shavings with a vegetable peeler.
Method:
Dulce De Leche - If refrigerated, remove from the refrigerator and bring to room temperature so it is pourable and easy to handle.
Use 4 qty, 4-inch tartlet pans.
In a food processor fitted with a metal blade, add the all-purpose flour, chilled butter chunks, chilled vegetable shortening, salt & sugar. Give it a pulse to combine.
Add the egg & chilled water and pulse for about 25 seconds till a ball has formed.
Transfer the dough ball to a lightly floured surface and using the heel of your palms, knead the dough 3-4 times. This process is called fraisage and gives that wonderful flaky crust we all crave.
Flatten dough ball between palms, lightly flour the surface, wrap it in cling wrap and freeze for 15 minutes or refrigerate for about 30-45 minutes till it is cold (this will make it easier to roll out)
Preheat the oven at 400 deg F.
Remove the chilled dough from the refrigerator, discard the cling wrap and sprinkle with 1 tbs flour. Divide the dough into 2 equal parts. Sprinkle some more flour on a clean surface or use the back of a cookie sheet or baking tray as I am using.
Return the second dough ball to the refrigerator till required.
Begin to roll out the pastry. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.
Every once in a while you may need to gently lift under the dough with your fingers to make sure it is not sticking. Also, turn the pastry a quarter turn every once in a while so it is rolling out uniformly.
Roll the first dough ball out to a rectangle. Roll out to about 1/8" thickness and in a sheet large enough to give you a 2" overhang beyond the base of each tartlet pan.
Don't worry if the edges are frayed, tattered or generally not perfect.
Cut the rectangle into 2 equal parts, gently lift pastry and line each of the tartlet pans with the crust. Gently press down to remove any air bubbles trapped between the crust and the pan. Line the base and the side.
Using a sharp knife, trim excess crust off. Repair any cuts, tears or thinned out portions with excess pastry scraps.
Cook's Note - Use excess pastry scraps and roll into a long rope. Line the edge of the pan and make a decorative edge with a fork.Repeat the process with the remaining refrigerated dough ball and tartlet pans.
Place all 4 lined tartlet pans on a cookie sheet or pan. Bake for approx 12-15 minutes until the crusts are a beautiful light golden brown. Remove from the oven and allow to cool completely.
1-1/2 hours before serving:
Bananas - Discard skin and membranes. Slice into diagonal pieces about 1/8" thick.
Whipped cream topping - In a food processor, add the cream, coffee, Irish cream (if using), powdered sugar and process for a few minutes till the cream forms stiff peaks. Refrigerate till ready to use.
Assembly:
Plate each crust base. Pour and spread the toffee over the base filling it nearly to the rim.
Lay the banana diagonals on the toffee. I mounded them similar to a tent or flower.
Finally spoon or pipe on the cream and lightly sprinkle chocolate shavings with a vegetable peeler directly over each pie.
Decorate the plate with banana slices if desired. Place the cocoa powder in a sieve and lightly tap to dust all over the plate.
Repeat till all the Banoffee pies are plated.
Refrigerate for 1 hour before serving.
Enjoy!
