Tuesday, January 24, 2012

Banoffee Pie

Photo from thesisterscafe.com

I was really hesitant to trust making caramel in a crock pot but it totally worked and it was delicious!  A very easy and impressive dessert.  I just used cool ship instead of whipped cream because I am slightly lazy when it comes to whipping cream and I like the taste of cool whip better!

Banoffee Pie {Caramel Banana Cream Pie}
From The Sisters Cafe

1 graham cracker crust
3 Bananas sliced
1 can sweet condensed milk
1 cup whipping cream whipped with 1-2 TB powdered sugar until stiff peaks form
To make the caramel or Dulce de Leche:
Stove Top Method:  Remove the label from can of sweet condensed milk.  Put in pot and cover completely with water.  Bring to a boil and reduce heat to a simmer.  Cook for 2 1/2 hours.  Be sure to keep the can totally covered in water to be safe.  The can will burst if it is not completly covered in water the whole time!  Be careful!!  When cooled enough that you can handle with can with your bare hands, it is safe to open.
Crock Pot Method:  Take the label of the can and place in crock pot.  Cover completely with water.  Put lid on and cook on low for 8-10 hours.  Just once again make sure there is plenty of water and the cans are covered the entire time!  Cool before opening.
Oven Method:  Open can of sweet condensed milk and pour into a glass pie plate.  Cover with tin foil.  Place in a roasting pan and fill pan halfway with water. Place in a 300 degree oven and bake for 40 minutes or until is a rich caramel color.
Banoffee Pie (Caramel Banana Cream) Directions:
Slice the bananas into your pie shell.  It does not matter how, just make sure it is somewhat even.  Pour the cooled caramel over the banana slices.  Cover in sweet whipped cream and garnish with shaved chocolate.  Viola!  That is it and you have a MAGICAL incredible dessert! Enjoy:)


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