Phoodie’s BONKERS Banoffee Pie! 2

It’s the one you’ve been waiting for!

The Banoffee to end ALLLLLLLLLLLL Banoffee’s…… Well that’s what I think anyway!

I wanted to do something “Classic” but with a twist…. In my opinion, the basic/standard/original Banoffee is so perfect that the thought of messing with it made me feel anxious…. That said, I thought that if I stuck to the key ingredients and just tweaked then a tad then no damage could be done There was no way, for example, that I was going to make a white chocolate version, or replace the BANANA with watermelon (ewwwwwww!) The only ingredient I added that isn’t part of the original cream, caramel, banana, chocolate combo was macadamias… and who is their right mind doesn’t like a roasted, chocolate covered macadamia!!??

You could also make adorable mini versions of these!

I served it at a gorgeous dinner party that my sister threw for a group of friends and everyone loved it! Well at least that’s what they said! Stay tuned for the post on that dinner as it’s coming soon……

Phoodie’s BONKAS Banoffee Pie (Recipe and Step by Step pictures below)

INGREDIENTS

(To make a 9 Inch (approx 25cm) diameter pie that’s 2.5 inches (approx 7cm) high

Pie crust

450 grams plain sweet biscuits (e.g Marie biscuits, Tennis biscuits, Graham crackers, Nice biscuits ETC)

250 grams unsalted butter – melted

Chocolate Macadamias

1 and 1/2 cups roasted unsalted macadamias (peanuts would also be delicious)

200 grams dark chocolate (cooking or otherwise)

Caramel Filling

3 x 395 gram tins condensed milk

185 grams unsalted butter – melted

3/4 cup golden syrup

Banana Filling

6 medium sized bananas

100 grams dark chocolate (cooking or otherwise)

Other

400ml cream – whipped

METHOD

1) Crush the biscuits to as fine a consistency as possible. Do not freak out if there are some lumps ‘n’ chunks, but try to get it down to the texture of sand.

2) Melt the butter and add to the crushed biscuits. Mix thoroughly. Transfer to pie tin.

3) Press evenly across base and up sides of pie tin. You want it to be about 1cm thick the whole way around. Keep any excess crust in a small bowl to the side. (You will need it in step #12)

4) Place in fridge to set for at least half an hour.

5) Melt the chocolate for the nuts. Place the nuts on non-stick paper. Pour chocolate over nuts and mix well so that all nuts are covered. Place into fridge until set. (Approx. half hour)

6) Now to make the caramel filling. Place the condensed milk, golden syrup and melted butter into a saucepan on medium heat and stir to incorporate. Make sure you stir continuously so that nothing sticks to the base of the pan. after 5 minutes, remove from the heat and transfer into pie crust. Place into a preheated 170 deg cel. oven and bake for abouuuuuuuuut 25 minutes or until it seems firm to the touch / set. You will need to be careful not to burn the edges of the pie crust so MONITOR like a crazy person. When it is ready leave on the bench to cool.

7) Slice the bananas into 1/2 cm thick pieces. Melt the chocolate.  Dip 1 banana’s worth of pieces (about 25) into the chocolate and place on non-stick paper and into the fridge to set. Keep the other pieces covered and cool.

8) Remove the chocolate covered nuts from the fridge and chop roughly. You don’t want to end up with any whole nuts, but anything from the size of half a nut and smaller is fine.

9) Once the pie has cooled, scatter generously with the chopped chocolate nuts.

10) Layer the banana (both the chocolate covered bits and the plain bits) on top of the nuts. The banana pieces should overlap each other like fallen dominoes.

11) Whip the cream and generously slather this on top of the bananas. I aim for the caramel layer and the cream layer to be of equal thickness.

12) Scatter the top generously with the leftover chopped chocolate nuts and extra pie crust mixture!

And you’re done!

CRRRRRRRRRY – THAT IS ALL YOU WILL BE ABLE TO DO AT THIS BEAUTIFUL, BEAUTIFUL SIGHT………. And when the tears have subsided, serve yourself a good old fashioned slice!….. Or 2?!!

ENJOY!

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