Monday, October 11, 2010

Chocolate Banoffee Pie

                                                                       by the Konstant Kraver


    Ingredients (serves 6)

    • 1 x 250g pkt chocolate ripple biscuits (Arnott's brand)
    • 125g butter, melted
    • 2 large bananas 
    • 50g Amaretti biscuits or chopped roasted peanuts
    • 1tsp Cointreau liquor
    • 1tbsp orange juice
    • 250ml  double cream 
    Caramel Filling
    • 2 x 395g can sweetened condensed milk  OR 
    • 2 x 380g can NESTLÉ Top 'n' Fill Caramel (The easy option)
      NB: You may only need to use one can of the the caramel filling see the "After Thoughts "section at the end   
    Chocolate Ganache
    • 1/2 cup heavy cream
    • 100g (3.5oz) extra-bittersweet chocolate, finely chopped
    • 2 tbsp milk
    • 30g(1oz)  butter
    Banana layer
    Caramel layer
    Chocolate Ganache with Crushed biscuits
    Chocolate Banoffe Pie


    1. Place the biscuits in the bowl of a food processor and process until finely crushed and then add the liquor. Add the butter and process until well combined.Put the biscuit mixture into a  fluted tart tin with a removable base. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin.Place in the fridge until required. 
    2. Peel and thinly slice bananas, and arrange over the biscuit base. 
    3. To make the caramel filling(If you're using the ready made caramel filling just warm it up a little bit and continue from step 6)
    4. Either pierce two holes at the top of each can or with a can opener, open the cans half way. No need to pull the lid back.
    5. Place the cans in a deep sauce pan and fill the pan with water just until 3/4th of the cans is immersed and simmer over low heat for 3-4 hours thicker.Keep an eye on the the water level, making sure to refill the water and maintain the level. After the 3-4 hours, turn off the heat and let the can cool. 
    6. Remove the lid and pour the warm caramel over the bananas in the pie shell Cover with plastic wrap and place in the fridge for 30 mins to chill. (For the quick microwave version check out  this link or this one )
    7. To make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil with the butter and milk. 
    8. Pour the hot cream mixture over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour the ganache glaze over the tart. and gently smooth out
    9. Crush the biscuits or scatter the chopped roasted peanuts on top with a few slices of bananas
    10. Refrigerate until set.Whip the cream until its firm and fold in the orange juice then either serve with the pie or pipe around the pie. Take the pie out of fridge about 10 mins before serving, slice and ENJOY! 

    After Thoughts...
    •  I ended up only using one can of the of the Top N Fill Caramel.It was just enough to cover the banana layer, however depending on how much you love caramel and how thick you want your caramel layer feel free to use both cans! 
    • If you don't have a food processor or simply too lazy to pull it out of the cupboard just put the biscuits in a bag and bash it with a rolling pin till it becomes fine crumbs
    • If your boiling the condensed milk for this recipe it is probably best to do well in advance.  
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      1. delicious! looks so amazing. great blog btw. I have recipes on mine you may like to check out too: