CHOCOLATE-BISCOFF BANOFFEE PIE RECIPE | BON APPÉTIT
Creamy butterscotch pudding, chocolate ganache, and a speculoos cookie crust join forces to create our ideal winter dessert.
Provided by Mallory Cayon
Yield Makes one 9"-diameter pie
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Crumble cookies into a food processor and pulse until very finely ground. (You should have a heaping 1½ cups.) Add butter and sugar; pulse until mixture is combined and sticks together when pressed between your fingers.
- Press mixture across bottom and up sides of a 9"-diameter pie dish with your hands. Freeze crust 5 minutes.
- Bake crust until slightly darkened around the edges, 8–10 minutes. Let cool.
- Place chocolate in a medium bowl. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Let sit, undisturbed, 5 minutes.
- Add butter to chocolate mixture and stir with a heatproof rubber spatula until smooth and glossy. Scrape ganache into crust and smooth out any bubbles. Chill, uncovered, until set, about 30 minutes.
- Stir granulated sugar and 2 Tbsp. water in a medium heavy saucepan to combine. Bring to a boil over medium heat, stirring to dissolve sugar, then cook, swirling occasionally but not stirring, until deep amber, 7–9 minutes. Remove from heat.
- Gradually add milk and cream to caramel, whisking constantly until smooth. The caramelized sugar may stick to the bottom of the pan at first but will eventually loosen and become smooth. Whisk in brown sugar, butter, and salt, then bring butterscotch to a boil.
- Whisk egg yolks and cornstarch in a large bowl until smooth. Gradually pour in butterscotch, whisking constantly until combined. Wipe out saucepan and scrape pudding mixture into pan. Cook over medium heat, stirring often, until pudding bubbles occasionally and starts to thicken, about 5 minutes. Strain pudding through a fine-mesh sieve into a large bowl and let cool 10 minutes.
- Scrape pudding into crust on top of ganache and smooth surface. Chill pie, uncovered, until pudding is set, at least 6 hours.
- To serve, scatter chopped chocolate around edges of pie filling, then pile bananas in the center. Do ahead: Pie (without chopped chocolate and bananas) can be made 3 days ahead. Cover and keep chilled.
DOUBLE CHOCOLATE BANOFFEE PIE | FOOD TO LOVE
Just when you thought banoffee pie couldn't get any better, we added more chocolate - this recipes is a double-choc delight!
Categories Dessert
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield Serves 10
Number Of Ingredients 9
Steps:
- Process biscuits in a food processor until fine crumbs form. Add butter; pulse to combine.
- Press mixture firmly over base and side of a 22cm round flan pan with removable base; chill 30 minutes.
- Pour melted chocolate over base, tilting to cover base and sides. Allow to set.
- To make filling, in a medium saucepan, combine caramel, treacle and spice. Stir over a low heat until smooth.
- Pour filling over chocolate; chill 1 hour, until firm.
- Remove tart pan. Arrange half banana over caramel. Spread over cream then finish with remaining banana. Dust with cocoa to serve.
Nutrition Facts : ServingSize Serves 10
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Chilling time: a minimum of 2¼ hours. Cook time: 5 minutes.
1. Line the sides of the tin with strips of cling film (using a little water to help the cling film stick) and then line the base with a disc of baking paper.
2. First make the pie base. Place the biscuits in a freezer bag and finely crush with a rolling pin. Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine. Spoon into the base of the tin, pressing down with the back of the spoon to level. Chill for 15 minutes.
3. To make the filling, heat the butter and sugar in the same pan and stir over a low heat until combined. Add the condensed milk and bring to the boil and boil, stirring continuously, for 2–3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Do not allow to boil for too long or it will become grainy. Add the vanilla extract and pour into the tin. Chill in the fridge for a minimum of 1 hour or up to 24 hours.
4. Peel and slice the bananas and arrange in neat rounds on top of the caramel. Whip the cream to soft peaks and spoon or pipe it over the bananas, then level the top before chilling in the fridge for an hour.
5. Meanwhile, melt the chocolate in a bowl set over pan of gently simmering water. Remove from the heat and allow to cool.
6. Remove the edges of the tin from the banoffee pie, peel off the cling film and transfer to a serving plate, slipping the baking paper from underneath. Zigzag the melted chocolate over the top (if using), making sure it’s cool or it will melt the cream, or dust with cocoa powder.
Prepare Ahead:
The base and filling can be made up to a day ahead and kept in the fridge. Ideally, the pie should be assembled with the banana and cream on the day. However, it can be assembled a day in advance: as long as the banana is completely covered in the cream, it will not discolour.
Mary’s Classic Tip:
* For a speedier dessert, use a tin of ready-made caramel (bear in mind this doesn’t set as firmly).
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Reviews 4
Category Pies
Cuisine Irish
- Ready to serve. Keep refrigerated.
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