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S's banoffee pie (very easy)
S's banoffee pie (very easy)

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We hope you got insight from reading it, now let’s go back to s's banoffee pie (very easy) recipe. To cook s's banoffee pie (very easy) you need 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare S's banoffee pie (very easy):
  1. Get base top
  2. You need ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
  3. Provide 100 g salted butter, melted
  4. Get (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
  5. Use ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
  6. You need base top
  7. Provide ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
  8. Use 100 g salted butter, melted
  9. You need (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
  10. Take ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
  11. You need dulce de leche
  12. Prepare 1/2 tin condensed milk (~325 ml)
Steps to make S's banoffee pie (very easy):
  1. Best to make the crust & dulce de leche one day before serving - - Put the biscuit crumbs in a bowl, then put in the melted butter and mix it all together – make sure that all the crumbs are a bit moist. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie.
  2. Bake the crust for ~10 mins. at 170C. Weigh the crust with something heavier while baking, so that the crust will become a bit crunchy. Leave the weight on and leave the crust to chill (or leave it out overnight).
  3. Prepare the dulce de leche (see recipe) / reheat dulce de leche from the freezer - - use entire can of (14-ounce) can of condensed milk, label removed (you can prepare several cans at a time - just store unopened cans in the fridge / opened cans in the freezer) - - Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can. - - If the can is not fully submerged, it can overheat, tear, and even explode.
  4. To save energy, use a thermo pot (真空煲). Put the water on at high heat and let it cook for 30 mins, then transfer the pot to the thermo pot and let it cook for 3 more hours. COOL THE CAN FOR AT LEAST 4 HOURS BEFORE OPENING. - - Note: - NEVER try to open a hot can of dulce de leche: Wait until the can has cooled to room temperature before opening it – it can cause pressurized hot caramel to spray dangerously
  5. Once the crust is cooled, spread the caramel over the base. Cool and chill for about 1 hour (or put it in the fridge overnight), or until firm. - - I use about ½ can for one tray of banoffee pie.
  6. Slice the bananas and put them on top of the dulce de leche. - - Whip the cream and spread it on top of the bananas. - - Finish with dusting cocoa powder (and cinnamon) on top. You can scoop the cocoa powder with a mesh tea-infuser – works wonders.
  7. Reheating dulce de leche from the freezer - - Scoop the milk out and put in a small spoonful of milk, and melt it in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency.

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