Banoffee Pie

Introduction:

Banoffee Pie is a beloved British dessert that gets its name from a combination of "banana" and "toffee." With its buttery biscuit base, rich caramel layer, sliced bananas, and a cloud of whipped cream, it's a dessert that perfectly balances sweetness and texture. Simple to assemble yet utterly indulgent, Banoffee Pie is ideal for any occasion where you want to impress without spending hours in the kitchen.

Ingredients:

• 300g digestive biscuits or graham crackers (about 20 biscuits)
• 100g unsalted butter, melted
• 1 can (400g) sweetened condensed milk (to make dulce de leche)
• 3 ripe bananas, sliced
• 2 tbsp lemon juice (to prevent browning)
• 1 ½ cups heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Grated dark chocolate or cocoa powder (for garnish)

Instructions:

1. Prepare the crust:
   Place the digestive biscuits or graham crackers in a food processor and pulse until fine crumbs form. Alternatively, crush them in a sealed plastic bag with a rolling pin. In a bowl, combine the crumbs with melted butter and mix until the texture resembles wet sand. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon to compact it firmly. Chill the crust in the refrigerator for 30 minutes to set.
2. Make the caramel (dulce de leche):
   To make the caramel, place the unopened can of sweetened condensed milk in a saucepan and cover it with water. Bring to a boil, then reduce the heat and simmer for 2 to 2 ½ hours, ensuring the can remains submerged. Carefully remove the can and let it cool completely before opening. This will create a rich, caramelized dulce de leche.
3. Assemble the pie:
   Once the dulce de leche is ready, spread it evenly over the chilled biscuit crust. Slice the bananas and toss them in lemon juice to prevent browning. Arrange the banana slices over the caramel layer in an even layer.
4. Whip the cream:
   In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread the whipped cream over the banana layer, creating soft peaks and swirls with the back of a spoon for a decorative finish.
5. Chill and serve:
   Chill the pie in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Before serving, garnish with grated dark chocolate or a dusting of cocoa powder.

Health Notes:

• Banoffee Pie is a rich dessert high in sugar and fat, especially due to the caramel and whipped cream. It’s best enjoyed in moderation, and you can make a lighter version by reducing the amount of caramel or opting for a lower-fat whipped topping. The bananas add a small amount of fiber and potassium, but the overall dessert is quite indulgent.

Serving Suggestions:

• Serve Banoffee Pie chilled, straight from the refrigerator, for the best texture. It pairs wonderfully with a cup of coffee or tea, balancing the sweetness of the dessert with a refreshing drink.

Tips:

• Dulce de leche shortcut: For a quicker method, you can buy pre-made dulce de leche from the store, which eliminates the need for boiling the condensed milk.
• Crust alternatives: If you prefer a different flavor, try using chocolate cookies for the base instead of digestive biscuits.
• Whipping cream: Ensure the cream is cold before whipping to achieve the best texture. Over-whipping can result in a grainy texture, so stop when soft peaks form.