Easy as Pie

I was going through my old photos when I saw a picture of a banoffee pie I got from Banapple and it made me crave for some. Since Starbucks Coffee shops here decided not to offer banoffee pie to Kagayanons and Banapple is still unheard of here, I decided to make one!

Banoffee pie is one of the easiest non-bake pies to make. Although the toffee takes time, its still pretty easy to whip one up. If you ever decide to make one too, be sure you have plenty of time at hand. ;)

So if you plan to make one, too, here's how:

You start off with good 'ol Carnation condensed milk. Boil the unopened can for a good 3- 31/2 hours (Be patient!) making sure that the can is fully immersed in water. You can opt to use a pressure cooker to cut the boiling time to almost half. Make sure that the can is fully cooled before opening it.

While waiting for the toffee to cool down, prepare the pie base. Using a food processor, pulse the biscuits until its fine. This recipe calls for digestives but since the digestives we have had chocolate, I opted to use graham crackers instead which also works. Although digestives work better because its a bit salty compared to grahams. Marks & Spencer have pretty good digestives! ;)

With the processor on, slowly add melted butter and continue to pulse until you get this consistency. (See photo above, bottom left) 

I used this butter from Golden Churn Creamery
cuz its nice and salty. You can also use Queensland butter
or any salter butter. 

Place the crust mixture into the pie plate or smaller ones like the ones above. Using the back of a spoon(or your hands!), press the crumbs to form the base. Cover with cling film and set aside.

For a 9-inch pie plate, I used 6-5" Lacatan bananas. You can add more or use less if you want. That's why I didn't really include measurements cuz this recipe doesn't really call for one. That and I'm too lazy to measure. Lol. Slice the bananas into slivers depending on how thick you want them.

 Before you start whipping the cream, make sure that the bowl and wire whip attachment is chilled. This is done by simply placing your steel bowl and attachment inside the freezer. What I did was I poured the cream into the bowl and placed it inside the fridge. Whip the cream until stiff. (See photo below)

You can use heavy cream or UHT-processed cream
or any substitute. 

 To assemble the pie, line the bananas on top of the crust and spread the toffee on top. Top with the whipped cream and finish off by drizzling it with melted chocolate or shaved chocolate.

This pie is best served chilled. Enjoy! (:

NOTES:

I didn't add sugar to my pie crust and cream since the toffee is sweet enough on its own. You can tho if you want your crust sweet.

You can make the toffee a day before so you don't have to wait for it to boil and cool down. And make sure you boil it for 3 solid hours! Be really patient on this one. 

Only slice the bananas when you're ready to assemble the pie so the bananas won't oxidize and turn brown.

Enjoy making your own banoffee pie! 

Thanks for reading! More recipes soon! ;)