I’ve seen HomeKreation doing banoffee pies. Her kids loved this to bits and oh my, I just got to try this banoffee pie some day.
But I was worried that the crust might go soggy, cos we don’t eat that fast!!! So, I came up with adding melted chocolate into the crust. It makes it slightly waterproof, and the crust is definitely sturdier with some chocolate in it. And dark chocolate is a good contrast to the sweet dulce de leche.
And I chose to use Cavendish bananas, as they don’t brown that easily compared to local varieties. If you do not know what is Cavendish bananas, just head to your nearest hypermart and find Dole or Del Monte bananas. Cavendish is the variety and Dole and Del Monte are the brands. It’s just like Navel or Valencia oranges that comes with the brand Sunkist or whatever name. Cavendish to bananas is the equivalent of Navel and Valencia is to oranges. Well, if you can’t find Cavendish bananas, try tossing your sliced bananas in lemon juice to prevent them from browning, but I don’t want the tang of lemon to be in my pie. Do what you think is suitable for you.
Mini Banoffee Pies with Chocolate Biscuit Crust Recipe
Recipe source : Wendyywy
Inspired by: Home Kreation
80gm dark chocolate
160gm digestive biscuits or graham crackers, pulverized
4 large Cavendish bananas, sliced
½ cup Dulce de Leche, more or less
Some cocoa powder for dusting
1/2 tsp gelatin
1 Tbsp water
1. Melt butter and dark chocolate together. Stir in pulverized biscuits. Press firmly into small tart tins. Freeze for 30 minutes or more. Pie crust is ready when it falls out from the tin when overturned (you might need to pry it slightly with a toothpick, but it should fall out with the slightest prying). Remove all crust from tins. Keep them chilled before use.
2. While waiting for the crust to firm up, sprinkle gelatin over water and let it sit for 5 minutes. Zap in microwave on high for 20 secs or melt it over a pan of hot water. Leave to cool. Freeze your mixing bowl now.
3. When crusts are ready, spread 2/3 tsp of Dulce de Leche into pie crust. You can put more if you like it sweeter
4. Slice bananas thinly and arrange in crust. Place pies back into fridge.
5. Remove mixing bowl from freezer or put your bowl in a basin of ice water and whip the cream and sugar until soft peaks. With the mixer on, carefully drizzle in the gelatin mixture and whip until stiff.
6. Pipe or spoon cream over bananas and dust with cocoa powder.
7. Keep chilled until time of serving, but not more than 12 hours, just in case the crust turns soggy (I've never kept these for than 4 hours, all gobbled up, so I don't really know).
As usual, I share my bakes with my neighbours. Hehe, neighbor Maria shared the pie with her co workers and after eating only 1 quarter of this mini pie, asked me, “How much do you charge if I want to order this?” That shows it’s really good.
Here's what I made for Maria. A big banoffee pie, since it's cheaper than small ones. Small ones more work hence, higher cost :)
One last pic :)