This is probably one of the easiest no-bake pies you will ever make.
This is not something I learned from Pastry School, as I have come up with this recipe way before Pastry School. My friends like this so much that I try to make it for them on special occasions. I used to have this before in my cafe, but since I’m not planning to put it up on the menu again, I’m very willing to share this easy recipe. It may look tedious at first, but all you need are a few ingredients. But first, what is Banoffee Pie? It’s an English dessert made from Bananas and Toffee, hence Banoffee. It is usually made with a crunchy crust, silky filling, topped with whipped cream. However, my recipe does not use toffee, it uses caramel. You might ask me, what is the difference between toffee and caramel? Both are made from cooking sugar until it turns brown, but caramel is the softer version of toffee because it has cream or milk, while toffee is on the crunchier side. In this recipe, I have shared some tips on how to make quick caramel, chocolate ganache, and homemade whipped cream. This is probably one of the easiest pies you will ever make.
Preparation Time: 20 minutes
Servings: Makes a single 6″ round pie
INGREDIENTS AND MATERIALS:
You will need…
- 4″ round aluminum pie pan
- wire whisk/electric mixer
- 2 sauce pans
- utility bowls
For the Pie Crust…
- 1 cup Crushed Graham Biscuits
- 4 tbsp. Salted Butter (melted)
- 2 tbsp. sugar
For the Pie Filling…
- 2 pcs. Bananas (Cavendish or “Lacatan“, sliced)
- 3/4 cup quick caramel sauce (1 cup brown sugar, 1/4 cup butter, 1/4 cup milk)
- 1/4 cup dark chocolate ganache (ratio 1:1, 1 part heavy cream, 1 part dark compound chocolate or chocolate buttons)
- chocolate shavings
- 1 1/2 cups Whipped Cream
How to make the caramel sauce?
- In a small sauce pan, put in together 1 cup brown sugar, 1/4 cup butter, and 1/4 cup milk)
- Bring to a boil until mixture is thickened and sauce-like consistency.
- Set aside
How to make the chocolate ganache?
- Fill a small sauce pan with about 1/2 cup heavy cream.
- Bring to a simmer, making sure that cream is hot enough to melt the chocolate.
- On a separate bowl, put in about 1/2 cup dark compound chocolate (chopped if it comes in blocks), or put as is if it comes as chocolate buttons.
- Pour over hot cream on the chocolate and stir together cream and chocolate until all the chocolate is melted.
- Set aside.
- You can use a readily available whipped cream or you can always use heavy cream.
- In a cold bowl, whisk heavy cream until medium peak, making sure your whisk or your beater is cold as well. You can use an electric hand mixer or a stand mixer with whisk attachment to do this. In the absence of both, you can use a simple kitchen wire-whisk and whisk until you reach medium peak.
- When you reach medium peak, set the cream aside and prepare to assemble the pie.
How to Assemble the Banoffee Pie?
- To make the crust, in a clean bowl, mix together Crushed Graham Biscuits, melted butter and the sugar.
- Press the crust mixture at the bottom of your 6″ round pan, making sure it is compact and ingredients are well-incorporated.
- Refrigerate until the crust is hardened enough.
- Pour in the caramel sauce on top of the crust.
- Assemble the sliced bananas on top of the caramel sauce. Make sure there are no gaps or spaces in between the slices.
- Pour in a thin layer of chocolate ganache on top of the banana slices.
- Top with whipped cream.
8. Refrigerate until everything is set. Drizzle with chocolate ganache and caramel sauce. Garnish with chocolate shavings.
SERVE AND ENJOY!!!
I hope you like this recipe! I’d love to share more dessert recipes in the future, as this has been my craft as a pastry chef for the past years. Happy sweet treats! 🙂