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Yay! My first blog, this has been a while coming. A big fat welcome to you..and thanks for visiting. After consulting the children..a must in any family household, I decided to do the Banoffee Pie first. Reason being, it’s an absolute stunner when finished, tastes fantastic and isn’t too difficult to make. I am going to be bossy now (teacher in me), and INSIST you give the chocolate shavings a go. It isn’t difficult, they last for ages in an air tight container and will take your pie from drab to fab in a matter of moments!!!  Banoffee Pie is decadent, rich and delightful..a special occasion pie, I hope you enjoy it as much as we do.

For those that are new to baking, I talk through the recipe first with photo instructions, to give you a clearer idea of where you should be at each stage of the process. For those more experienced bakers, just go straight to the recipe, print it out and get going.

Banoffee Pie inside

 

Chocolate Curls 

melted chocolate

First, melt 200g chocolate. Do this by placing the chocolate into a bowl and place over a pot of simmering water. When this has melted give it a good stir so it is nice and smooth. Never overheat the chocolate, you’ll wreck it. I start stirring mine when it’s about 80% melted. Pour onto a chopping board, small tile or a bench surface. In winter I can pour the chocolate straight on my bench, cover with cling wrap and it will harden in a few hours. In summer I need to chill it in the fridge for 2 hours.

Chocolate Shavings

 

When it is hard, you can use a sharp knife to slowly scrape shavings, see my video clip.

 

In the clip my chocolate has just come out of the fridge so was a little too chilled to get curls, so I settled for shavings. Had I let it warm up a teensy bit they would have curled more easily. The photo above was done with slightly less chilled chocolate, so I got more of a curl. With experience you’ll understand what works best. Once all your chocolate has been shaved/curled,  pop it into a container and into the fridge for 30 minutes to chill. It can now be stored in an air-tight container in the cupboard and lasts for a few weeks.

Crumb Crust

I whizz my biscuits up in the food processor until they are quite fine, then put them into a large bowl and mix in the melted butter by hand to ensure it is well mixed. When you grab a clump it should hold together, as you can see in the photos that follow.

Processing Biscuit Crumb

 

Crumb Crust

 

Now it’s time to press the crumb mixture into your tin. You can use any pie dish you like. After many pies and many pie tins I have decided it is far easier to dish up a pie from a flan tin than any other. You need to put some effort into this, if you don’t press it in firmly it will be too crumbly when you go to serve it. Simply use the back of a spoon, your knuckles and fingers to press it into place. Well done!

Mmmmm, we are nearly ready for what I consider to be the best part, THE CARAMEL….yummy. This is the most fantastic fool proof caramel recipe. I love it. A local cafe, Hydro Majestic, which has since changed hands put a recipe for their caramel slice in the local paper, so generous, I will love them forever. This caramel is from that recipe.

CaramelYou can cook it in the microwave or stove top, instructions are in the recipe that follows. The only key point to note, is the photo of the bubbles. When it gets to this stage, you are not far off from being ready. See how it sticks to my whisk, that is how thick it should be.

You are so nearly finished. All you need to do now, is chill it for several hours, decorate it and tuck in.

Decorating is pretty self explanatory. Cut bananas onto the top of the caramel. Swirl the cream around the edges. I don’t put too much effort into pipng the cream into the middle, as it gets covered with chocolate. Also, don’t put as much cream in the middle, the pie doesn’t need it. Cover with chocolate shavings. Dust with icing sugar or cocoa. Voila.
Banoffee Piex4

 

 

 

 

Banoffee Pie
 
Author:
Ingredients
CRUMB CRUST
  • 400g wheatmeal biscuits, crushed finely
  • 150g butter, melted
CARAMEL FILLING
  • 2 x 395g tins sweetened condensed milk
  • 75g butter
  • 4Tbsp golden syrup
  • ¼ cup brown sugar, firmly packed
TOPPING
  • 4 bananas
  • 450ml cream, whipped
  • 1cup chocolate shavings/curls
Instructions
  1. Crumb Crust: Combine finely crushed biscuits and butter in a bowl and mix well. Press into the base and sides of an 11inch pie tin/flan tin. Place in refrigerator to chill, while you prepare the caramel.
  2. Caramel Filling: Place all ingredients into a bowl, microwave, stirring after each minute with a whisk, until thick. It takes me 8 minutes in mine. When done, pour into prepared crust and chill for 6 hours. The caramel should be thick.
  3. Topping: Cover the caramel with banana slices. Pipe swirls of cream on top of the pie and decorate with chocolate shavings. Can dust with icing sugar or cocoa.
Notes
I used a mixture of chocolate wheaten biscuits and plain, you don't need to.

If you like the idea of a chocolate tasting crust, you can use plain wheaten biscuits and add 1Tbsp of cocoa powder.

Corn syrup is the golden syrup equivalent.