S's banoffee pie (very easy)

Name: S's banoffee pie (very easy)
Yield: 6 servings
Cuisine: British
Ingredients: base top; ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas; 100 g salted butter, melted; (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped; ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust; base top; ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas; 100 g salted butter, melted; (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped; ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust; dulce de leche; 1/2 tin condensed milk (~325 ml)

mausekopf @cook_14987192

"banoffee pie is one of my favourite desserts!", said my friend, and i started researching.

The toffee could be made with a thermo pot - this would save a lot of energy, and makes everything very easy.

"banoffee pie is one of my favourite desserts!", said my friend, and i started researching.

The toffee could be made with a thermo pot - this would save a lot of energy, and makes everything very easy.

mausekopf @cook_14987192

"banoffee pie is one of my favourite desserts!", said my friend, and i started researching.

The toffee could be made with a thermo pot - this would save a lot of energy, and makes everything very easy.

"banoffee pie is one of my favourite desserts!", said my friend, and i started researching.

The toffee could be made with a thermo pot - this would save a lot of energy, and makes everything very easy.

Saved

Ingredients

6 servings

base top
~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
100 gsalted butter, melted
(enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
base top
~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
100 gsalted butter, melted
(enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
dulce de leche
1/2 tincondensed milk (~325 ml)

Saved

Steps

1

Best to make the crust & dulce de leche one day before serving
Put the biscuit crumbs in a bowl, then put in the melted butter and mix it all together – make sure that all the crumbs are a bit moist. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie.
2

Bake the crust for ~10 mins. at 170C. Weigh the crust with something heavier while baking, so that the crust will become a bit crunchy. Leave the weight on and leave the crust to chill (or leave it out overnight).
3

Prepare the dulce de leche (see recipe) / reheat dulce de leche from the freezer
use entire can of (14-ounce) can of condensed milk, label removed (you can prepare several cans at a time - just store unopened cans in the fridge / opened cans in the freezer)
Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can.
If the can is not fully submerged, it can overheat, tear, and even explode.
4

To save energy, use a thermo pot (真空煲). Put the water on at high heat and let it cook for 30 mins, then transfer the pot to the thermo pot and let it cook for 3 more hours. COOL THE CAN FOR AT LEAST 4 HOURS BEFORE OPENING.
Note:
NEVER try to open a hot can of dulce de leche: Wait until the can has cooled to room temperature before opening it – it can cause pressurized hot caramel to spray dangerously
5

Once the crust is cooled, spread the caramel over the base. Cool and chill for about 1 hour (or put it in the fridge overnight), or until firm.
I use about ½ can for one tray of banoffee pie.
6

Slice the bananas and put them on top of the dulce de leche.
Whip the cream and spread it on top of the bananas.
Finish with dusting cocoa powder (and cinnamon) on top. You can scoop the cocoa powder with a mesh tea-infuser – works wonders.
7

Reheating dulce de leche from the freezer
Scoop the milk out and put in a small spoonful of milk, and melt it in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency.