Banoffee Pie – the Non-Vegan Way

We covered a vegan-friendly version of this classic dessert before. Now, it’s the real McCoy’s turn…

Banoffee Pie

This year, we had to say an unexpected goodbye to guest contributor, vegan cookery writer and life coach Paulina Marth. However, her recipes, which give a unique insight into vegan food – especially from the point-of-view of a non-vegan like me – remain with us. One of my favourites was the Banoffee Pie she produced for us.

The vegan version is all very well, but for this year’s dinner party, nothing short of the proper thing would do. And now, you readers have a choice between the two. The below recipe is for the non-vegan version (pictured above).

INGREDIENTS

BASE

  • 100g butter
  • 8-10 Digestive biscuits

FILLING

  • 100g butter
  • 75g golden caster sugar / soft brown sugar
  • 300ml condensed milk

TOPPING

  • 2 bananas
  • 200ml double cream, whipped
  • Salted Caramel pralines / fudge (optional)

Serves 8-10

Total Preparation Time: 25 minutes; Cooling Time: 1-24 hours

METHOD

  1. Start by blitzing the biscuits in a blender. While that’s going on, you can melt the first batch of butter. Once melted, combine the two ingredients until all mixed in. Then you can mould the base around a greased springform cake tin.
  2. To make the caramel filling, melt the second batch of butter with the sugar under a low heat. It is very important to keep stirring until all the sugar has dissolved. Now get ready – you need to bring the mixture to a rapid boil as soon as you add the condensed milk. Once you’ve added this, allow to boil for just over a minute – once again, you must stir all the time. Don’t be tempted to keep it boiling for longer if the mixture isn’t thickening or going golden brown – you will risk burning it.
  3. Once you have your caramel filling, spread this over the biscuit base and leave in the fridge for at least an hour. The caramel will set or go firm in the cooling process so don’t worry if it still looks a bit runny.
  4. 10-15 minutes before serving, whip up your double cream until really thick. Spoon this on top of the caramel. Then decorate this with some chopped banana pieces. You can also put some salted caramel fudge or, if you can find them, pralines on the top with the banana, or serve on the side.
  5. Cut the pie into slices and serve, either on its own or with some good quality vanilla ice cream.
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