Banoffee Pie with Homemade Dulce De Leche
Banoffee Pie, I’ve been craving for this combination of fresh bananas and gooey dulche de leche. One of my favorite pie layered in a crunchy graham crust and crowned with whipped cream. Since the quarantine period started, I missed going to café’s. I’ve been looking forward to devour one of my favorite dessert which is Banoffee Pie from Starbucks. In as much as I wanted to buy one, we have travel restrictions so I decided to make my own version.
The secret to a yummy Banoffee Pie is the Dulce De Leche. It’s a Spanish phrase and it basically means sweet milk or candy milk. Very similar to caramel sauce but much easier to make. It comes from sweetened condensed milk. When heated, the sugar in the milk becomes caramelized and transforms into that sweet golden-brown color with deeply decadent flavor.
3 Ways to Make Dulce De Leche
Boiling Condensed Milk Method – Peel the label off of a can of sweetened condensed milk. Place the can in a pot and cover it with water. The cans should be completely submerged in water. Bring the water to a boil over high heat. Let it simmer for 2-3 hours on a low flame. The longer you let your condensed milk simmer the darker the Dulce de Leche will be. Remove the can from the water using tongs. Completely cool the can before opening it.
Classic Method – Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3 to 4 quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
Sweetened Condensed Milk Method – Heat oven to 350°C with rack in middle. Pour the contents of 2 cans sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven for about 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.
Banoffee Pie is so easy, it’s Bananas
In a mixing bowl, combine the graham crackers and melted butter. Mix well until the mixture resembles wet sand.
Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.
Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
Banoffee Pie Ingredients
- 2 cans of Alaska sweetened condensed milk (390g)
- 2 cups of crushed graham crackers
- 6 tablespoons unsalted butter, melted
- 2 packs of Nestle All Purpose Cream ( chilled )
- 1 tablespoon sugar
- 5 bananas, sliced
- chocolate shaving, for garnish
Leftover Dulce De Leche
If you have extra dulce de leche there are so many different ways to use it. Alternative Syrup over your pancakes. Dulce De Leche spread for your pandesal or crackers. Dip for cookies, fruits or churros. Toppings for your ice cream.
Bring this Banoffee Pie to your next get-together! Your friends and family will love it! Visit MyKmag for more recipes.