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Tuesday, July 5, 2016

Banoffee Pie










This desserts needs no boiling of condensed milk for hours. Very easy recipe of Banoffee pie with the base of crushed biscuits topped with rich toffee sauce and whipped cream.














Serving size: 5 to 6
Preparation time: 2 to 3 hours



Ingredients

For the base:

  • 12 digestive biscuits
  • 100 gms melted butter
For Toffee Sauce:
  • 100 gms butter
  • 1/2 cup brown sugar
  • 1 can condensed milk
Other ingredients:
  • 2 medium bananas
  • 1 tsp lemon juice
  • 2 cups plain cream (unsweetened & chilled)
  • Chocolate sauce for dressing
  • Chocolate chips (optional)
  • Chocolate shavings or Cocoa powder (optional)

Method:

  1. Crush the biscuits, add melted butter and spread the mixture evenly into the base of a spring form tin (or any other serving dish). Refrigerate the base for 30 minutes.
  2. Make toffee sauce by heating butter along with brown sugar. Cook on low heat till all the sugar melts. Then add condensed milk and constantly keep stirring for 5 to 7 minutes on medium heat till you get a thick caramel sauce like consistency. Cool for 10 minutes.
  3. Pour the toffee sauce over the biscuit base and refrigerate for 1 hour.
  4. In a bowl whisk the chilled cream with a cake beater till you get thick whipped cream.
  5. Peel and slice the bananas and add 1 tsp lemon juice and mix well.
  6. Layer the banana slices over the toffee sauce and top with the whipped cream and spread evenly. Again refrigerate for 1 hour or till the dessert is to be served.
  7.  Decorate the pie with chocolate chips, cocoa powder or chocolate sauce.
  8. Serve chilled.

3 comments:

  1. Made this several times earlier, but this version is much more easy with minimal efforts. The pai came out real yummy..and was instantly wiped out. :-) thanks for sharing..

    ReplyDelete
  2. Made this several times earlier, but this version is much more easy with minimal efforts. The pai came out real yummy..and was instantly wiped out. :-) thanks for sharing..

    ReplyDelete
    Replies
    1. True Yasmeen...I agree with you...as there is no need of going through the long process of boiling the tin etc. But that method also has an excellent taste. I have tried to balance the extra sweetness of toffee sauce with unsweetened cream topping. I am glad you liked this way of preparing the dessert.

      Delete