Banoffee Pie by Erika

Dear all,Ikutan banana week ya...
Banoffee pie ini favorit banget di keluarga. Kalo makan ini ngga mungkin deh bisa sepotong doang... :P
Oya, kalau ada sisa toffee sauce, bisa dibikin dip untuk buah, misalnya apel atau strawberry.

Banoffee Pie
Recipes by Curtis Stone
Serves 8

Crust
280gr Marie or digestive biscuits
150gr butter, melted

Toffee sauce
1/2 cup (packed) dark brown sugar
One 395-gram can sweetened condensed milk
125gr butter

Filling
1 1/4 cups cream
5 small ripe bananas (about 750gr total)

To make crust:
Line the bottom of a 22-23-cm springform pan with baking paper.
Chop the biscuits in a food processor until they are finely ground.
Pour the melted butter over the crumbs and process to blend well.
The crumbs should stick together when pressed.
Press the crumb mixture over the bottom and 3 1/2 cm up the sides of the springform pan. Refrigerate.

To make toffee sauce:
Combine the brown sugar and 2 tablespoons water in a medium-size heavy saucepan.
Stir over medium heat until the sugar dissolves.
Raise the heat and boil without stirring, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, until the syrup is a deep amber colour, about 5 minutes.
Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.
Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust. Refrigerate for about 1 hour or until the toffee is semi-firm.
Keep the remaining toffee sauce at room temperature.

To fill the pie:
Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.
Slice 3 of the bananas into very thin disks. Fold the sliced bananas into the softly whipped cream, and spoon the filling into the prepared pie crust.
Slice the remaining 2 bananas, and arrange the slices decoratively over the pie.
Rewarm the remaining toffee sauce gently over low heat.
Drizzle some of the sauce decoratively over the pie. (If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into it.)
Cut the pie into wedges, and transfer them to plates. Drizzle each pie wedge with more sauce, and serve.


Erika Achmadi 0211876875