Friday, 1 May 2020

Banoffee Pie + Vegan Option


The last time I made a banoffee pie was for Amaze Dessert Boutique, ahh those were the days! Anyway, today we are extending our bubble to our family, so I decided to make two beautiful banoffee pies. I really wanted to make a vegan one but sourcing ingredients is difficult at this time.

This is the classic recipe I used to make for all my banoffee orders back in that day. If you are in a hurry, the caramel can be substituted for caramel condensed milk found next to the condensed milk in the supermarket. I think I will definitely go this route next time as I am impatient lol.

Also, it can be easily made vegan by using coconut condensed milk, dairy-free spread, plain biscuits such as Arnotts Nice biscuits and whipped coconut cream. I've linked vegan substitutes ideas so just follow the links.


Classic Banoffee Pie
Ingredients
Base:
75g butter, melted
250g crushed biscuits - Malt biscuits, Nice, Superwines etc.

Caramel:
ready-made caramel condensed milk or dulce de leche

-Or-

75g butter
1 can (397g) Condensed Milk
a pinch of salt

Topping:
4 bananas
300ml cream, lightly whipped + 1 teaspoon of vanilla essence/extract
grated chocolate or cocoa powder


Method
1. To make the base, melt the butter, then crush biscuits either in a bag and smash with a rolling pin or in a food processor.
In a bowl, mix the crushed biscuits and melted butter together, then tip the mixture into a pie dish making sure to spread our evenly and pushing some crumbs to the side.
Cover and chill in the fridge for 30 minutes or until set.

2. To make the filling, melt the butter and condensed milk in a saucepan. Cook over a low to medium heat, stirring constantly to avoid burning.
Cook for 4-5 minutes, stirring until the mixture becomes thick.
Pour the caramel onto the cooled biscuit base and smooth out. Leave to chill for an hour. (If you accidentally burn the caramel, strain using a sieve, I have done this before!)

- If using caramel condensed milk or dulce de leche, simply heat in a saucepan on medium heat until it comes to a rapid boil, stirring constantly to avoid burning.

3. Just before serving, lightly whip the cream with the vanilla. It should stand in soft peaks, be careful not to over whip! 
Peel and slice the bananas and place over the caramel.
Top with whipped cream, if you want to pipe on the cream on using a zip lock bag or piping tips if you have them.
Decorate the top with grated chocolate or sifted cocoa powder.

Enjoy xx

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