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really random craving..

  • w

for banoffee pie. none of my cookbooks has a recipe. and come hell or high water, i will have banoffee pie tonight. anybody have a recipe?

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    1. re: Cyndy

      or this, using a bag of caramels or canned dulce de leche - oh the horror!:

      Link: http://www.kingarthurflour.com/conten...

      1. re: Cyndy

        what a great site, thanks!
        i made a great version last night and it went over so well that i'm going to go for a banoffee marathon this weekend--different recipes and techniques--even the famed boiling the condensed milk in a can.

        1. re: wasabi

          Please report back on the results "boiled in the can condensed milk." That is something that has intrigued me since I first head of it.

          You see....I'm thinking postive here and assuming that you and your kitchen survive!

          P.S. Let it cool completely before even attempting to open the can....

      2. How funny--I was just a party and an English guy gave me chapter and verse on Banoffee Pie.He suggested making the crust from crushed digestive biscuits mixed with melted butter. For the filling, boil a can of sweetened condensed milk (submerged completely in water) for 3 hours. Let cool, then spread milk caramel over crust, top with bananas and whipped cream. I'm not sure if you bake the crust first--probably a little to crisp it up.

        1 Reply
        1. re: dixieday

          If you have a decent Hispanic bodega in your area, you can just buy a can of dulche de leche and not go through the grenade risk of boiling that can of sweetened condensed milk. We can get dulche de leche in our local megamarkets here in suburban Virginia, but you may not be so fortunate.

        2. I read this thread and decided to try it. The pie was nice - but the dulce de leche was AMAZING.

          I'd never heard of doing this before and frankly, I was scared. I used a huge dutch oven, filled with water, boiled the water, added the cans (they were covered completely by a couple of inches of water). I put a tight lid on it and checked to make sure it had plenty of water every half hour at first and then every hour (mine barely lost any water at all, so there was nothing to worry about).

          I looked around online for the right amount of time. Some said 2 hours, some 3, and one said 5. I went with 3-4. I removed the cans and put them directly in the fridge. I opened them when they were just slightly bath-water warm and then the angels sang and the heavens opened. I could not believe the most beautiful, caramel, rich custardy stuff I'd ever tasted.

          I'll be doing this many times in the future. Now I just need recipes that use dulce de leche - I know next to nothing about it!

          3 Replies
          1. re: krissywats

            yes, the unopened can method is quite dramatic with delicious results :). i love anything caramel and to be honest, banoffee is the only way that i can actually stomach to eat bananas in any form. glad other folks benefited from my cravings!

            btw, what type of dulce de leche did you use? my FAVORITE is an Argentine brand called La Salamandra. Wow.

            1. re: wasabi

              "btw, what type of dulce de leche did you use? my FAVORITE is an Argentine brand called La Salamandra. Wow."

              Hmm...well, I did the condensed milk version and it was Nestle or Borden's from the grocery store. The recipe that was given on here gave a link and cans of condensed milk are what they said to use. Are you referring to an argentinian brand of condensed milk for the dulce de leche or is there a canned brand of dulce de leche itself?

              Oddly, I have decided I really dislike the taste with bananas (but I love bananas otherwise - so maybe that is why) although my husband loves the pie....

              1. re: krissywats

                yup, it's a jarred ready to eat dulce when I need to get the flavor ASAP :)