Welcome to the final installment of the 2012 “pie” theme. Did you enjoy it as much as I did? Good! Well, the last time we talked food I was telling you about the million and half bananas I brought home from the Thanksgiving race…right? Well, I am pleased to say I managed to use nearly all the bananas! I ate a lot and used others in various projects. One of those projects was a special treat for one of my coworkers who happily retired today.
Countless cookie and pudding recipes came up while I was searching for uses of bananas, but wouldn’t you know it, I was looking for something with a little more “wow” factor. Luckily I came across a random recipe for the idea of making your own caramel/dulce de leche. I KNEW I had to somehow use it and the bananas. Enter Banoffee Pie.
What you will need:
- 1 8-9 inch pie crust (I used Keebler graham cracker)
- 1 can sweetened condensed milk (I used Eagle brand 14 oz)
- 2-3 bananas
- 2 cups heavy whipping cream (I used Land O Lakes 1 pint container)
- 1 teaspoon Vanilla extract (I used McCormick brand)
- 1/4 – 1/3 cup powdered sugar
- optional: ground cinnamon, cocoa powder, or coffee. (I used McCormick saigon cinnamon and cocoa powder)
To create the dulce de leche :
- Remove label from the can.
- Place can in a dish (in case can will mark up the bottom of your slow cooker).
- Place dish with can into the slow cooker.
- Fill slow cooker with water and set to “low”.
- Allow to simmer appx 7 hours (the longer it goes the thicker your dulce de leche will become).
- Remove from water with tongs and allow to cool (30-60 minutes).
To create the whipped cream:
- Place mixing bowl and whisk in freezer for approximately 10 minutes.
- Remove and pour whipping cream into the bowl.
- Add vanilla and whisk until soft peaks form.
- Mix in the powdered sugar to taste.
To assemble the pie:
- Pour dulce de leche into the pie crust.
- Place in refrigerator or freezer to help the dulce de leche set.
- Remove and cover with sliced fresh bananas.
- Add whipped cream to the top of everything.
- Sprinkle top with optional powder (cocoa, cinnamon, or coffee).
Comments & Photos:
My new friend the KitchenAid was a big help in this project. I put the whipping cream items in the freeze at the same time as the dulce de leche and crust. When I pulled it all out, I was able to place the bananas while KA mixed my whipped cream for me. Thanks pal.
I think I could have allowed my dulce de leche to cook a little longer for a thicker consistency (but I was out of time). No complaints from people though and in fact everyone I asked said they preferred it to be a little runny.
For the whipping cream I used very little powdered sugar. I wanted to off set the intense sweetness of the dulce de leche. Those who tried it said it was a wonderful balance.
Other methods to create dulce de leche? There is an oven process I didn’t try and a stove top process. I actually tried stove top first. I placed the can in a pot of water and allowed it to boil before reducing to a simmer. The pot was kept on simmer for 3 to 3.5 hours, where I kept checking the water level (if it goes below the surface of the can, the can WILL explode per internet warnings). When I did this method I must have had the simmer too low, because my can produced nothing except hot condensed milk.
The pie arrive at 800. By 815 the first slice was consumed. A little after 1000 one lonely slice remained for the gust of honor. The pie was gone by noon with cries of “OMG make another!”
Have you made banofee pie? Have you made your own dulce de leche? What’s your preferred method? What does your office do when someone retires?