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Banoffee Pie

By Best of Bridge

Banoffee Pie

Banoffee Pie

 Best of Bridge Slow Cooker Cookbook page 300

by Sally Vaughan-Johnston & The Best of Bridge Publishing Ltd.


An irresistible British dessert. The toffee sauce is easy to make in the slow cooker.

1                       can (14 oz or 300 mL) sweetened                                                              1
                        condensed milk

                        Very hot water

2 cups                 crushed digestive cookies                                                               500 mL

12 cup                melted butter                                                                          125 mL

2                      bananas, sliced                                                                               2

1 cup                  heavy or whipping (35%) cream                                                       250 mL

                        Grated chocolate

Use a 4- to 6-quart slow cooker. Pour milk into a 2-cup (500 mL) glass measuring cup, cover with foil and place in slow cooker. Add very hot water to the slow cooker until it reaches the level of the milk. Cover and cook on Low for about 9 hours, until milk is very thick and caramel-colored. Whisk thoroughly, then let cool to room temperature. Meanwhile, in a bowl, combine cookies and butter. Pat into the base and up the sides of an 8-inch (20 cm) pie plate. Refrigerate for 1 hour. Arrange bananas over chilled base. Pour toffee sauce over bananas. Refrigerate for at least 1 hour, until chilled, or overnight. In a bowl, whip cream until soft peaks form. Spread over pie. Sprinkle with grated chocolate.

Serves 6.

Make Ahead: Transfer the cooled toffee sauce to an airtight container and refrigerate for up to 5 days or freeze for up to 1 month. Thaw overnight in the refrigerator.

Tip: For best results when whipping cream, be sure that the cream is very cold. Also, chill the bowl and beaters in the freezer for a short while beforehand. Use a deep bowl to prevent spatters. Recipes usually specify whipping the cream to soft peaks (which bend over slightly) or firm peaks (which are more pointy and upright). Be careful not to over-whip cream. If it starts to look grainy, you have gone too far. You may be able to rescue over-whipped cream by adding a little more unwhipped cream to the bowl and whipping on low speed.