Baking with Mrs Bouw: Banoffee Pie!
Wednesday, October 9, 2013
Last night I hosted my second 'Cooking Club' dinner for the year. Being the host you get the choose the theme so this month I decided on 'Restaurant Favourites' so basically the idea was to cook something you enjoy ordering when you eat out. I'm a sucker for yummy sides so cooked several side dishes including Neil Perry's famous 'Mac & Cheese' (OMG.. yum!!!) which I'll save for another post and for dessert I made my first attempt at Banoffee Pie! I was surprised at how easy it was to make and loved the fact that I could make 3/4 of it the day before and only had to top with bananas and cream right before serving. I was a little rushed doing the last step (hence the dodgy cream job haha) and didn't have much opportunity to take any good quality pics (hey, I had eight women eyeing off my pie like nothing else) but hopefully you get the idea. Oh and I had better mention that it was soooo delicious!!!
1 x 250g pkt granita biscuits (Arnott's brand)
125g butter, melted
1 x 300ml double cream
1 x 395g can sweetened condensed milk
1/3 cup firmly packed brown sugar
- Line the bottom of a 23cm springform pan/fluted tart tin (with removable base) with baking paper.
- Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Using the back of a metal spoon, firmly press the biscuit mixture over the base and 3/4 way up the side of the tin. Place in the fridge until required.
- To make caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil).
- Pour the hot caramel onto of the set biscuit base. Cover and place in the fridge for one hour to chill.
- Peel and thinly slice bananas, and arrange over the caramel filling. Top pie with cream, this can be done by either smoothing it over with a spatula or using a piping bag.