Thanksgiving is a great time for pie contests! This Banoffee Pie recipe from Lisi has a decadent and rich caramel filling. The espresso powder in the whipped cream adds a something new to the flavor. The digestive cookie crust is another departure from the normal graham cracker crust which really gives the pie more depth of flavor and less sweetness. And well, bananas are bananas! Make the filling and crust up to a day before you plan to serve it. Finish it closer to service with the topping and bananas.
2 cans (14 oz each) sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 cup firmly packed dark brown sugar
4 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
hot/boiling water as needed
2 1/2 cups (plus extra to sprinkle on top) wholemeal digestive biscuit crumbs (use a food processor to make the crumbs)
1/4 cup sugar
1/2 cup (one stick) unsalted butter, melted
1/2 teaspoon kosher salt
3-4 medium bananas
2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon instant espresso powder dissolved in
1 teaspoon vanilla extract
Preheat oven to 400 degrees.
For the filling, stir together the sweetened condensed milk, vanilla extract, dark brown sugar, melted butter, and salt. Place mixture in a 6 cup oven proof dish (approx.) and cover with tin foil. Place this filling pan, inside a larger baking pan (approx 9×13). Place the double pans in the oven, then take hot or boiling water and fill the outer pan with water – about half way up the sides. Your custard will remain dry, covered and inside of the pan with the water. Bake for about 1 1/2 -2 hours. Stir after 30 minutes, then in 15 minute intervals until the filling turns a toasty caramel color and thickens. Remove from oven and hot water and let cool.
Make the crust while the filling cools – or while it is baking if you have 2 ovens. For the crust, preheat the oven to 350 degrees. Mix the crumbs, sugar, melted butter and salt together with a fork or your hands. Press the mixture somewhat firmly into a 9 inch pie shell – or a similar sized container (a tart pan, decorative quiche pan) and place in the oven. Bake for about 6-7 minutes until a little deeper brown. Let cool. Scoop and spoon the cooled filling into the pie shell. At this point, you can cover and let sit for us to 24 hours. But let sit for at least a few hours to set.
Make the topping by whipping up the cream with the sugar, espresso powder and vanilla. Go to freshly whipped cream for instructions on how to do this. Now, sprinkle a little awesome salt if you have it on top of the caramel filling. I love my Malden sea salt. Cut the bananas in about 1/2 inch thick slices. Place on top of the filling. I really jammed the bananas in since I really wanted to taste them. Cover the bananas with the whipped cream. Make sure you cover them all so they don’t brown. Sprinkle bits of the crumbled digestive cookies on top and place in the fridge for a bit. Serve when you are ready! Enjoy!