Monday, September 19, 2011

Banoffee Mess (Awesome Banana Pie)



I saw this on one of my favorite shows on the Food Network, 5 Ingredient Fix, and I had to make it.  Come to find out, it's just as good as it looks and so so easy.  The best part of this pie is the toffee. It is creamy, sweet, and delicious. Who knew making toffee was so easy. You take a can of sweetened condensed milk, and put the can in simmering water for 3 hours. It goes from white, thick milk to this yummy, creamy toffee that would taste good on anything.

Honey had his doubts because he didn't think I put enough whipped cream, but with the toffee, it's perfect.  Bebe loved it and I kind of ruined his dinner.




BANOFFEE MESS
serving: 8

1 (14-ounce) can sweetened condensed milk
2 cups graham cracker crumbs (about 2 sticks)
1 stick unsalted butter, melted
Pinch salt
4 bananas, sliced
2 cups heavy whipping cream

In a saucepan, cover an unopened can of sweetened condensed milk with water. Simmer for 3 hours, adding water as necessary to keep the can submerged in the water.
Heat the oven to 375 degrees F.
Mix the graham cracker crumbs, melted butter and a pinch of salt in a small bowl. Press the mixture into a 9-inch pie plate. Bake for 12 to 15 minutes, then cool completely and refrigerate until ready to assemble the pie.
Remove the condensed milk from heat and let cool enough to be able to remove the can from the water. Let cool another 10 to 15 minutes before opening the now dark and creamy toffee.
Thinly slice the bananas (1/4-inch) on the bias. Evenly arrange 1 layer of bananas over the cooled crust. Pour the toffee over the top and spread evenly. Put another layer of bananas on top of the toffee. Whip 2 cups of cream, in a large bowl, until soft peaks form and spoon it on top of the bananas, spreading it out to make an even layer.
Refrigerate the pie for at least 1 hour before serving.

Adapted from Banoffee Mess Recipe: Claire Robinson


I made my own whipped cream for this recipe since we hardly eat it and a can or a container would just sit in our kitchen.

WHIPPED CREAM TOPPING

1 cup heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons powdered sugar

Pour heavy cream into a cold glass or metal bowl and whisk until it begins to thicken. About 10 minutes.
Add vanilla extract and powdered sugar. Continue whisking until stiff peaks form. Another 5 minutes.

If you have heavy cream leftover, you can make sour cream. I'll post a recipe later.

No comments:

Post a Comment