Friday, January 18, 2013

Deep Dish Banoffee Pie


Things have been quiet around here this week, but my hands have been busy with new opportunities and happy things on the horizon.  There's also been rain - which I usually love, but this week it's been a non-stop-icy-cold rain of biblical proportions. We just might need an ark! And we certainly need the comfort of a good pie.

When it comes to pie, I always seem to gravitate toward deep-dish.  And ever since the creation of this pie, I can't seem to keep sprinkles out of my graham crusts. Although the sprinkles are optional for this pie, the extra touch of chocolate in the crust is nice -pretty too. If you can find chocolate vermicelli such as Deruyter brand (check your local international market) the chocolate flavor will be more pronounced than the usual cake-decorating variety of chocolate sprinkles.


Most banoffee pies have a soft texture that I find comparable to banana pudding or Tiramisu  This version is a little different.  It is still rather soft, but its toffee portion is more firm and caramel-like.  I love how well it holds up to slicing.  It has a great big cloud of whipped cream and a whole mess of chocolate curls on top - heaven!



Achieving perfect chocolate curls is all about timing. You can find my chocolate curls video here, but I'd like to add another note, er... visual cue, rather.  As you begin scraping the chocolate away from the baking sheet the chocolate may start to flake instead of curl. That means the chocolate is too cold.  Let it stand at room temp for 3-5 minutes longer and try scraping a very small section again. As soon as the chocolate begins to curl, go to it!


I really enjoyed developing this recipe. It only took a couple of tries to perfect and you can avoid some of my early mistakes by reading my notes below the recipe.

With all its curlicues, this pie practically begs to be made for celebrations and happy gatherings. Who says pie can't be cute?

Deep Dish Banoffee Pie
Source: SprinkleBakes original recipe
Yield: One 9 x 2.5-inch pie about 18 servings
[click for printable version]

One thing that is especially important to remember when making this pie is that we're using sweetened condensed milk here, which is quite viscous and syrupy from the can due to the added sugar - not evaporated milk which is unsweetened and very liquid. Plan ahead because this pie needs to chill for several hours, overnight is preferred.

Crust:
2 cups fine graham cracker crumbs
1/2 cup chocolate sprinkles
1/4  tsp. salt
2 tbsp. granulated sugar
8 tbsp. unsalted butter, melted and cooled
  1. Combine graham cracker crumbs, sprinkles, salt and sugar in a large bowl. Whisk until thoroughly combined and jimmies are evenly dispersed.
  2. Make a divot in the middle of the graham cracker mixture and pour in the melted butter.  Mix together using a rubber spatula; turn mixture over from the bottom of the bowl to the top until all the crumbs are moistened.
  3. Pour crumbs into an 9 x 2.5-inch springform pan; press tightly and evenly into the bottom and up the sides of the springform pan. Chill in the refrigerator until ready for use.
Filling:
4 large bananas
2 tbsp. lemon juice
1 cup butter
2 14oz. cans sweetened condensed milk
1 1/3 cup light brown sugar
1/4 cup dark corn syrup
1 1/3 cups heavy whipping cream
1/4 cup granulated sugar
Chocolate curls or chocolate shavings
  1. Slice two bananas and place in a medium bowl. Toss bananas and 1 tbsp. lemon juice together with your hands or with a large wooden spoon (This will prevent the bananas from turning brown). Arrange banana slices in the bottom of the graham crust and return the pan to the refrigerator.
  2. Combine the butter, brown sugar, condensed milk and corn syrup in a large non-stick saucepan. Roughly stir together and place over medium heat.  When butter has melted and sugar has dissolved, raise heat to medium-high and bring to a bubble. Be careful because this mixture is sticky and will bubble and sputter onto your bare hands. Wear an oven mitt on your stirring hand if possible. Keep mixture at a gentle bubble for 6-10 minutes (set a timer), stirring constantly so the mixture does not burn.  Edit 1/27/12 - I'm getting some feedback that 10 minutes is too long to boil the toffee.  It should not be so thick that you can't pour it. If you half the recipe (I've noticed some are) the cooking time will definitely need to be reduced.
  3. Remove from heat and let cool slightly.  Stir well then pour mixture over bananas in the graham crust. Chill until set, several hours or overnight.
  4. Slice remaining two bananas and toss with 1 tbsp. lemon juice as before; set aside.  Whip heavy cream with an electric hand mixer until slightly thickened, then gradually add the 1/4 cup sugar.  Whip until stiff.  
  5. Place a few banana slices on the top center of the set pie and then cover with the entire batch of whipped cream. Place remaining banana slices on and around the whipped topping and cover entire pie with chocolate curls or chocolate shavings.  If you have extra chocolate sprinkles from making the crust, sprinkle over a little of those, too.
  6. Keep uneaten portion chilled.


Notes:
  • It's important to allow the butter to cool before adding to the graham cracker crust, especially if using the chocolate sprinkles. Hot butter will cause the sprinkles to melt and lose their shape.
  • Be sure to let the toffee mixture cool down before pouring it over the bananas. The mixture hot from the stove-top will cook the bananas and cause them to weep and your pie will have pockets of liquid.
  • If you have time constraints or are not ready to conquer chocolate curls, chocolate shavings can easily be made with a block of chocolate and a vegetable peeler. Just place the chocolate on a plate and scrape the side of the chocolate with a vegetable peeler until the desired amount is achieved.

79 comments:

Angela King said...

oh this looks absolutely heavenly in every way.

Megan said...

This looks like the dreamiest pie ever! And I love when you give chocolate a perm!

Anonymous said...

I have just started a diet. Please stop - you're killing me!

Rosa's Yummy Yums said...

Oh, what a beauty! *drool*

Cheers,

Rosa

Michelle Simon said...

Wow! I have been making Banoffie Pie for many years and then suddenly this is the second recipe I've seen for it of late. This looks like a very interesting variation on the original! A definite must try!!! Yum!

Chloe Moon said...

Wow I'd waste a whole memory card of a pictures before I'd even think of diving into this masterpiece! It looks so delicious! I love the curly chocolate! =)

Ergo-Blog

Kathy - Panini Happy said...

Lord have mercy...I'm not going to be able to stop thinking about this until I get the chance to try it. Wow, Heather!! I especially love the sprinkles in the crust, that aesthetic touch makes this so uniquely beautiful.

Brigette Olmos-Arreola said...

every since i had my first banoffee slice in ireland i have been a gonner! this recipe looks divine with the firm caramel and chocolate flourishes, can't wait to try!

Heather said...

This looks like a labor of love, well worth the effort! I'll have to try a version of this as SprinkleBaker In Training LOVES banana desserts!

Callie Hagood said...

This is gorgeous! I hate bananas but I want to try your pie! And those chocolate curls! They are so think and luscious looking! Absolutely beautiful!

Valérie said...

So awesome and beautiful, you're a genius !

Anonymous said...

Where can I buy Graham crackers

Mary Anne said...

Wow! Another spectacular presentation! I need a cuppa coffee and a large slice! LOL

marleenvt said...

You don't have to go to an international market here to buy sprinkles. Any supermarket has plenty!! I will definitely try this cake. My boyfriend will love it!! Any chance of putting coffe in it would make it better, you have an idea? Cheers from Holland!
Marleen.

lokness said...

Your crust is very interesting! Looks stunning. Who would think of using chocolate sprinkles on the crust? You are so creative!

Katrina Bahl said...

This is some SERIOUS business! Dang girl!!!

Aikko said...

Looks absolutely divine!!! :) Thanks for sharing Heather!

Katrina @ Warm Vanilla Sugar said...

I don't even know what to say. Banoffee pie is one of my favorites and this recipe is GORGEOUS! Awesome job!

Irmina Díaz-Frois Martín said...

Impresionante pastel, con plátanos, muy ricos.
Un beso.

Jennifurla said...

I could look at your pictures all day long.

Lauren said...

Looks fantastic! I love Banoffee. I just had lunch and this post is making me hungry!

Katie said...

Simply Stunning!

Rachel @ The Pescetarian and the Pig said...

This is officially the most tantalizing recipe you've ever posted. All of my favorite flavors in one creamy looking pie... I can't wait to try this out (and gain a million pounds!)

AngieB said...

What's the method for making the chocolate curls?

SprinkleBakes said...

The video for the curls is linked in the text of this post. Here it is again.

http://www.youtube.com/watch?feature=player_embedded&v=zeemBInz0D8

Kelsey said...

You're so right--this pie is downright fun and cute. Sprinkles in the crust is now a must for every pie.

Stephanie @ Girl Versus Dough said...

Is it weird that I'm in love with a pie? Because I am. With this one.

Tracy {pale yellow} said...

Toffee, bananas, and chocolate curls so artfully and beautifully arranged, delicious!

Alex said...

I'm madly in love with these photos...

Anonymous said...

Kim -
Beautiful! I have never seen graham crackers that light - what brand are you using??

Sue said...

I have those same sprinkles and they are so much better than the typical chocolate sprinkles...yummy:) The filling looks incredible in this pie! Time to check out your chocolate curls...

Debby Foodiewife said...

Whenever I look at your recipe, I think to myself that it's too complicated. Then, I see how you make it, and you give me hope that I can do this. LOVE the chocolate curls video. Really? It's that easy? Chocolate and banana, and caramel. You hit a lot of my favorite flavors with this one.

Anonymous said...

I just LOVE, LOVE, LOVE banofee pies. And this is just the ULTIMATE! Thanks for the share!

Bellenza Bistro said...

Such a generously DEEP dish pie...and look at that chocolate topping! Yum!

lucia said...

What a gorgeous cake!very good!!!

Jessie said...

OMG, HEATHER.... YOU'VE DONE IT AGAIN!

Cheryl T. said...

Absolutely beautiful...I am going to definitely try my hand at this. I believe I have all ingredients necessary to accomplish this masterpiece!

e il basilico said...

that fabulous desserts. Make me crazy! I will follow with great interest from now on. a kiss. eleonora
http://eilbasilico.blogspot.it/

Juliann said...

My husband loves banana desserts. Will be trying this for Valentine's day. A question- how ripe should the bananas be? I would assume over ripe like as in banana bread might be too icky in this recipe.

Debra said...

This looks absolutely beautiful!

Lora said...

Oh my this looks like heaven. I love the sprinkles in the crust. It's gorgeous.

Becca said...

This is so pretty. I love he color of that creamy filling going om top of the bananas. And the chocolate speckled crust? Amazing! It adds a really pretty touch :)

Jenn @ Icing on the Cake said...

Wow. I have made banoffee pies before, but they sure weren't deep dish, and they sure didn't look like this! I have to try this one now!

veronika said...

OMG I agree with U, it looks like heaven!

RecipeGirl said...

This looks much more amazing than the green juice I'm trying to down this AM ;)

vanillasugarblog said...

I always wonder who gets these creations?
For me, I have a list I go down and give them to the next person on the list.

Laura | The Velvet Doe said...

OMG!!! This is my FAVOURITE dessert ever and you have just topped it - I didn't think that was possible! Thank you!!

Leah said...

This looks amazing! I will have to try it. Also, would you mind sharing where you got the polka-dotted brown creamer?

Jess said...

I just made this and followed the recipe to a T!!! THIS WAS AWESOME!!! It Tasted GREAT! and looked really cute! xo xo

Colette Just for Foodies said...

The chocolate swirls are dizzying!

Julia {the roasted root} said...

This is incredible in every way - stunning visually and I bet the toffee, banana and graham cracker create the most decadent flavor and textures! I've never had a banoffee pie and feel like I've been missing out all these years. Gorgeous chocolate curls!

mild said...

this is soooo droolworthy!

Nicole said...

Do you recommend adding the whipped cream and chocolate curls just before serving or can this be done a few hours ahead?

Chic & Gorgeous Treats said...

Heaven!! I have never really made a deep dish pie, and I am going to start now. Love Banoffee pie and the fact that the toffee holds well when sliced is absolutely perfect. ♥ Jo

Heather said...

Gimme.

Annie @ Annie's City Kitchen said...

I can't believe how pretty this looks! That crust looks to-die-for. I've always heard of Banoffee Pie but never tried it. I think know I may have to.

Diane Roark said...

I just found your blog. Your recipes and pictures are all beautiful. This cake looks amazing! Blessings to you and your great blog! Diane Roark www.recipesforourdailybread.com Visit Anytime!

Anonymous said...

Look lovely! I will make it! But I would love to have the measures of the recipes in metric :( I live in Sweden and we only use the metric measures. How do you make the chocolate curles?
Thank you Heather

Yammie @ Yammie's Noshery said...

YUM!!! Those chocolate curls are flawless and the pie looks so delicious!!!

Rhyann said...

This looks so delicious! I stumbled upon your blog and fell in love with all of your photography, recipes, and writing. And then I saw you're from Knoxville! I'm from the Tri-Cities TN area (Bristol, actually), so we're almost neighbors :)

Cindy Ward said...

I made a banana pie long ago similar to this. You bake a regular pie shell, slice a few bananas into the cooled shell, sprinkle with nuts ...then, here's the surprise; boil a can of sweetened condensed milk (IN THE CAN) for 1 hour, cool, then pour over bananas. Top with whipped cream. It sounds like this one but a little different version.

Anonymous said...

Hi Heather, It seems that this blog uses your photo without quoting the source !
http://www.recette-gateau.eu/recette-tarte-a-la-banane-fondante/

Loleta said...

I just found your blog and have just ordered your book. I find all your cakes and cookies amazing and yummy.
I'm writing from Europe. I have a Spanish blog www.loleta.es full of paellas and Italian, Indian, Thai ...cooking mixed with traveling around the world. You have an English version to follow!!.
Congratulations. Your blog is just great!!

Amber Potter said...

L love a good Banoffee Pie,this ones looks great! I make one that has chocolate and peanut butter inside as a little surprise. So good. :)

Christie Ross said...

I am in the process of making this amazing looking pie. I just finished cooking the sweetened condensed milk mixture. Mine does not look as smooth as yours - almost looks like it has little, tiny lumps. The process is similar to making fudge which I have done tons of times and never had this happen. Any suggestions?

SprinkleBakes said...

Hi Christie,

Sorry you're having a bit of trouble. It sounds like some of the mixture is cooking and solidifying on the bottom of the pan. Then when you stir, the lumps get distributed.

I'd suggest turning down the heat, stir constantly and check the mixture at 7 minutes. It should be slightly thickened and still pourable.

I hope this helps!

xo
H

Anonymous said...

You spelled De Ruijter incorrectly- while the label looks like it's a y with umlauts it's actually an ij. In the Netherlands, we eat them on toast for breakfast. :D

Elke said...

Getting hungry... :) I'll have to try it out soon I think. Great recipe!

Anonymous said...

I made this pie and followed the recipe to the letter. Should the filling be stringy/chewy like a chewy caramel? It was too chewy to properly eat as a pie. Maybe the 20 mins. cooking time was a little too long? The flavors were great, just a little too thick, I thought.

SprinkleBakes said...

20 minutes is waaay too long to boil the toffee. The recipe suggests 10 minutes. If you make it again, definitely reduce the time to 6-7 minutes. It should still be pourable and not stringy.

Sorry you had trouble!

xo
H

Karin said...

Just wanted to say that your recipe looks great - i tried a simpler version not too long ago and fell in love. I live in Southern California, and they now have sweetened condensed milk in the Spanish super markets that is already "toffeed" so you don't have to cook it!

Anonymous said...

I'm making this pie today for Easter tomorrow...do you really not have to bake the crust??!?

SprinkleBakes said...

You don't need to bake the crust. The butter holds it together.

Anonymous said...

This is really, really sweet. We could hardly eat a couple of bites. I even added some salt to make a sort of salted caramel, but it was way too much. There should be much more banana and only a little layer of the caramel. Also the crust did not hold up at all, I would try baking it (without the sprinkles) next time. At last, the instructions for the caramel are quite unclear. I had no idea how long I should cook it and it is almost impossible to cook it to the right stage AND let it cool off before you poor it over the bananas, because it is extremely sticky and can't be poured when cold.

I would suggest baking the crust, putting a think layer of the caramel in, then adding an enormous load of bananas with whipped cream and sprinkles/chocolate curls. Delish!

Anonymous said...

I agree 100% with the last comment. I followed the recipe exactly...my crust crumbled when it was cut. I would try baking it a bit to help hold it together once cut. I cooked the toffee for 10 minutes but it turned out way too hard (more like eating an actual carmel). I think that a thin layer would be perfect (maybe 1/2 the amount the recipe calls for and add way more bananas). The pie had amazing flavor though. Everyone loved it-just had to have tiny/thin slices b/c it was so rich! I was successful with the chocolate curls! Your tutorial was so helpful! Thanks!!

ullycheese said...

Big fan of this firm,truffle-like texture filling, ultimate banoffee pie recipe!

Liz said...

Your site is just too gorgeous for words and I love all of your photos! Thanks for sharing this recipe, it was amazing and I love the little twists you've done to make the banoffee pie that little bit more special

Liz
http://thesugarlump.blogspot.co.uk/2013/11/banoffee-pie.html

Jacqui said...

I made this entirely as directed, and it turned out perfectly. It took me hours and many tries to perfect the chocolate curls, and it was only after watching multiple Youtube videos, not just the one provided here, that I finally got it. I won first prize in a bake-off with this, and it blew every other entry out of the water. Thank you for such a fantastic recipe!

mavi said...

DIOS DEL CIELO! Este postre se ve genial! eres realmente ICREIBLE y te admiro por tu trabajo! que Dios te bendiga a ti y a tus maravillosas manos para que sigas creando cosas tan bellas y deliciosas!

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xo
H

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