Banoffe Pie

This will be by 2nd post for BM#27 under occasions. This is one dessert that will be a hit at your home party, festival celebration, birthday parties or any celebrations.

The first time I heard about this Pie was in last years Master chef India episode. After watching this on TV, I did some research on the net to know how it is made. The recipe was very very easy & for some reason I dint try making this immediately. Now I really regret for not making this in the past. This pie is amazing & at the moment this is our fav dessert at home. I just had a piece now & sitting in from of my laptop still staring at this pic & salivating for more:) LOL . I made this both on Saturday & Sunday. My hubby was so impatient & wanted to have it even before it was set. Well we actually had the first pie even before it could set completely:) Since the pie got over so soon, I had to make it again the next day for Easter lunch. The recipe is very simple & I think anyone can make this pie. Everyone must try this & I am sure you will fall in love with this pie.

There are various version of this recipe on the net, but I used dulce le leche in my recipe.  According to Wikipedia dulce le leche is a confection prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. Literally translated, it means "candy of milk". You can make this either cooking the condensed milk in a pot of water for 3 hours or just pressure cook it until 4 whistles. The condensed milk gets thicker by doing this & is used as a sauce in many dessert recipes. I refered here for the recipe, but modified it a bit. This is how I made it...

(In this picture the condensed milk was not cooked for too long & thats why this has a light brown color & not very thick.)

This condensed milk was cooked for longer. I pressure cooked it for 20- 25 mins with whistle on low flame & took around 8 to 10 whistles.

Serves: 6 big pieces.

Making time: 20 mins

Ingredients:

1 Tin Condensed milk

10 digestive biscuits

50 gms butter

3 big Bananas sliced

2 cups of heavy whipping cream (Whip it until stiff peaks)

4 tbsp of icing sugar

3 tbsp of grated chocolate

Method:

1. Step 1:In pressure cooker place the condensed milk in a bowl with water covered till the neck of the tin. Cook this on low flame for about 20 - 25 mins until 8 to 10 whistles.
2. Once the cooker is cooled, remove it carefully & place it under the running water to cool.
3.  Once its cooled remove the tin cover & keep it in the fridge for it to cool for some more time
4. Step2: Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the 8 inch loose bottom cake tin base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes. .
5. Step3:Spread the Dulce le leche base evenly on the pie base
6. Now place the banana slices on top of the sauce
7. Whip the whipping cream with icing sugar untill still peaks. Fill the piping bag with whipped cream & fill the pie with 2 inch thickness whipped cream. (I used the star tip to get this flower design)
8. Garnish the top with grated chocolate & chill in it the fridge for about 2 hours. If you are impatient liek me, than put it in the freezer for about 1/2 hour & its ready to serve.

Note:

If you want you can make many layers of these.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27