Banana Custard Banoffee Pie. Here's my latest creation - a twist on a classic! It's all the elements of banoffee pie but with a homemade banana custard between the caramel and cream. Make banana custard and put it in between the caramel and cream layer of course!
You can have Banana Custard Banoffee Pie using 18 ingredients and 6 steps. Here is how you cook that.
Ingredients of Banana Custard Banoffee Pie
- Prepare of For the base.
- You need 300 g of milk chocolate digestives.
- Prepare 100 g of unsalted butter, melted.
- It’s of For the caramel.
- Prepare 100 g of unsalted butter.
- Prepare 100 g of dark brown soft sugar.
- You need 1 (397 g) of tin sweetened condensed milk.
- You need of For the banana custard.
- You need 1 of banana.
- You need 250 ml of full fat milk.
- It’s 1/2 teaspoon of vanilla extract.
- It’s 2 of egg yolks.
- You need 45 g of caster sugar.
- Prepare 25 g of plain flour.
- It’s 1 teaspoon of cornflour.
- Prepare of For the topping.
- It’s 1 of banana.
- It’s 300 ml of whipping cream, whipped.
This no-bake pie cuts into a buttery cookie crust full of a creamy brown sugar-flavored toffee filling. Peel open a new version of homemade banana pie. Warm caramel topping adds a special touch. MORE+ LESS Spread pie with whipped topping; sprinkle with walnuts.
Banana Custard Banoffee Pie instructions
Crush your biscuits (you can use ordinary digestives if you prefer) and add the melted butter to them. Combine thoroughly. Spread the mix all over the base of a 23cm deep fluted loose bottom pie/flan tin or similar tin. Press down firmly and into the sides. Put it into the fridge to firm up whilst you prepare your caramel..
Put the butter and dark brown sugar into a saucepan and melt over a low heat. Only do this so that the sugar dissolves. Add in the condensed milk. Stirring constantly, let it come to a simmer and keep stirring for 6 to 8 minutes so that it thickens up and goes a rich, dark, golden colour. Remove from the heat and immediately pour into your biscuit base. Smooth it all over the base, trying to keep an even, level surface. Pop back into the fridge to cool..
Now onto the banana custard. Mash up your banana and put it to one side. Measure out 200ml of the milk and add the vanilla extract to it. Pop it into the microwave for 1 minute. This should get it hot but not boiling – that’s how you want it. In a bowl whisk the egg yolks and sugar together until they’re pale in colour and fluffy. Add the flour and cornflour to that and whisk again until you get a thick but smooth consistency. Add the remaining 50ml of cold milk and whisk that in..
Now add this mixture to the warm milk and put it all in a saucepan, making sure it’s all whisked together first. Put on a low heat and stir constantly for 6 to 8 minutes until it thickens up. Do not let it boil! Remove from the heat, stir in your mashed banana..
Remove the tin with the biscuit base and caramel from the fridge and add the banana custard to the top, spreading over the caramel layer evenly (ensure, of course, that the caramel layer has cooled and set first). Pop in the fridge again to cool for about 30 mins to 1 hour..
Finally, slice up a banana. Randomly place over the top of the banana custard and then spread your whipped cream over the top of the lot. Decorate the top of the cream in whatever way you like. Some people dust with cocoa powder, some with crushed chocolate (I used a chocolate topping). Enjoy your banana custard banoffee pie – and you will!.
Drizzle with caramel topping before serving. I entered this recipe in NBC TV Today Show Home Chef Challenge and won with Banoffee Pie. Don't assume that these are all accomplished cooks however. There are usually a I made this but instead of just putting bananas in whipped cream I made a banana custard and. · Best Ever Banana Pudding Pie. Flaky pie crust filled with vanilla pudding, Cool Whip Banoffee Pie: a classic combination of bananas and toffee, layered in a crunchy graham cracker This homemade banana cream pie is layered with fresh bananas and filled with a silky vanilla custard, then topped.
