Irish Style Banoffee Pie
By
Racquel Sweeney
@racquelsweeney
19
Blue Ribbon Recipe
Ohh banoffee pie, how we love you! It's the perfect spring pie filled with caramel cream and bananas, then topped with a light and fluffy whipped cream. The crunchy graham cracker crust is lovely. When cut, the slices come out very easily. The pie is filled with banana and toffee flavor. This banoffee pie recipe is a must try.
Note: A spring back base tin is a tart pan with a removable bottom. If you don't have a tart pan, make it in a traditional size 8-inch pie pan. Golden syrup can be found in the international cooking aisle at supermarkets. A substitute is dark corn syrup.
The Test Kitchen
★★★★★ 2 votes5
Ingredients
-
FOR CRUST
-
150g16 digestive biscuits or graham cracker crumbs (1 1/3 c)
-
100gbutter melted (7 1/4 Tbsp)
-
FOR PIE FILLING
-
1tin of evaporated milk, 12 oz. can
-
50gbutter (3 3/4 Tbsp)
-
50gbrown sugar (1/4 C packed)
-
1 Tbspgolden syrup
-
3bananas, sliced
-
2 Tbsp7-up or lemonade mixed in to 3 sliced bananas
-
STABILIZED WHIPPED CREAM FOR TOP OF PIE
-
1 tspgelatin, unflavoured
-
4 tspcold water
-
1 cfresh heavy whipping cream
-
1/4 csifted icing sugar (confectioners' sugar)
-
FOR DECORATION ON TOP
-
·chocolate sprinkles