Sunday, 14 July 2013

Chocolate Crust Banoffee Pie

Well hello there! I'm not quite sure how I've managed to not blog for a month, but I do know I have been BUSY! I've seen lots of different friends over the last few weeks, went to Laura's wedding (which was the loveliest wedding I've ever been to!) and then last weekend was Food Blogger Connect which was brilliant. It was a lot of hard work but I feel so proud of how the event turned out. I also finally got to meet Nick who is so much fun, and Hannah. It turns out Hannah and I are scarily similar (almost to the point where we finish each others sentences!) I have made a really good new friend in her. Hopefully Nick, Hannah and I will get together again soon!

What does everyone think of this lovely weather? I like it, but I'm a bit fed up of how hot it is. The house won't cool down, Luna is fed up and it makes sleeping difficult. Though it means Mark and I have been enjoying pub beer gardens with friends and BBQs at my Mums house.

Because the house is so hot, I'm trying to avoid turning the oven on so what could be a more perfect bake than a non-bake Banoffee Pie? The best Banoffee Pie I've ever had was made by a colleague when I worked for the Police, who is a retired Detective Sergeant. He is one of my favourite people and he also makes a brilliant baked cheesecake!

This recipe will make a 23cm pie. The recipe is adapted from Baking Made Easy by Lorraine Pascale.

For the crust
250g digestive biscuits
50g dark chocolate
120g unsalted butter, melted

For the filling
Tin of Carnation Caramel
4 small bananas, sliced
300ml double cream
Seeds of 1 vanilla pod

2 squares dark chocolate, shaved, for topping


1. Using a food processor, pulse the digestives and chocolate until the mixture resembles breadcrumbs. Place in a bowl and mix in the melted butter. Spoon the mixture into the 23cm pie dish, or loose-bottomed tin and firmly press along the bottom and sides to form a crust. Refrigerate for 30 minutes.

2. Place the double cream and vanilla seeds in a bowl and whip until thickened. Refrigerate for 20 minutes

3. Remove the crust from the fridge and pour the tinned caramel onto the base, smoothing until even with a palette knife. Layer the sliced bananas on top of the caramel. Remove the whipped cream from the fridge and spread over the top of the bananas. Using a vegetable peeler, shave the extra chocolate over the top of the cream. Place the pie back in the fridge for 30 minutes and serve.

Banoffee pie is so easy that I'm not sure if I should call the above a method. But is is perfect to make on a hot day and such a good desert to take to a BBQ. If I made this again I would use a bit more cream, perhaps 450ml to make the topping a bit more volumous.

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