Cloudy Banoffee Pie
Easy banoffee pie for lazy weekends
- 150 g graham crackers
- 100 g butter
- 400 ml can of sweetened condensed milk
- 3-4 bananas
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 pinch of salt
- 3 egg whites
- 1 tsp lemon juice
- 35 ml water
- 100 g sugar
- Springform pan
- Food processor
- Standing mixer
I first tried a banoffee pie some years ago and simply loved the combination of dulce de leche and banana. However, we are not very big fans of whipped cream in this house. So, I never even considered making one at home. That's until this cloudy and easy banoffee pie got born.
The idea of replacing the whipped cream with a different layer came to me on our Sifnos trip when I got a version of this dessert which was topped with vanilla ice cream. It got me thinking - why not make a cloudy meringue and use it as a topping? And that was exactly what I did at least 3 times now, making us love each bite of this creamy, sweet and delicious treat.
This being said, let me tell you exactly how to make banoffee pie, the meringue version.
- When it comes to the specific banoffee pie taste, two very distinctive layers make it stand out - dulce de leche and bananas.
- Personally, I always make my own dulce de leche, but if you are not very fond of doing so and prefer to buy a pre-made jar, you can skip the next steps.
- To make your dulce de leche, you will need a can of sweetened condensed milk. Place it in a big pot and cover it completely with water.
- Simmer it for 3 hours on low heat, adding more water as you go. You need to keep the can 100% submerged all the time, or else it will explode (it's actually a very easy process even though it sounds difficult and dangerous).
- After 3 hours, take it off the heat and let it cool. You can do this part a day or two ahead.
Now, for the rest of the cake.
- Start by melting 100g of butter for the crust. In a food processor, grind 200g of digestive biscuits until fine. Combine the biscuit crumbs with the melted butter. Line a 20cm springform pan with parchment paper on the base and sides. Evenly spread and press the biscuit blend into the pan using a spatula or glass. If desired, you can also push the mixture up the pan's sides.
- Place the pan in the fridge and refrigerate it for at least 30 minutes.
- This will give you time to prepare the filling and the topping.
- Let's start with the topping. Beat 3 eggs with lemon juice and vanilla at speed 2 in a standing mixer.
- In a separate saucepan, mix 100g of sugar with 35 ml of water.
- Heat the mixture to 118 degrees Celsius.
- With the mixer set to medium speed, slowly pour the hot syrup in a thin stream over the eggs, continuing to beat throughout.
- After all the syrup has been added, increase the mixer speed to high.
- Continue mixing until the bowl cools down completely and the mixture forms firm peaks.
- While this happens, you can focus on the filling.
- Open your dulce de leche can and pour it into a clean skillet. Add the vanilla extract and salt and place the skillet on medium-low heat. Stir until the dulce de leche gains a more liquid consistency but be careful not to burn it.
- When ready, let it rest at room temp.
- Peel your bananas and cut them into slices. Drizzle the lemon juice all over the fruits to prevent them from becoming black.
- Take your springform pan out of the fridge and spread the dulce de leche all over the biscuit layer. Top it with the prepared bananas.
- Spread the meringue over the tart.
- Use a culinary blowtorch to finish the top of the meringue.
- If you don't have a blowtorch, bake your dessert in the preheated oven at 220 degrees Celsius (425 F) for 5-6 minutes or until nice and golden.
- Let it rest in the fridge for at least 4 hours before serving it.
And that, for us, is the best banoffee pie recipe, regardless of how many banoffee pie recipes are out there. And there are a lot of them.
If you want to know a bit more about the banoffee pie origin, let me tell you a thing or two. First, I have to admit that I was almost certain that this dessert comes from sunny places such as Greece. I actually found out from an Instagram friend that this pie is from Great Britain. More precisely, it was developed at a place called The Hungry Monk Restaurant in Jevington, East Sussex.
Anyway, it is a fantastic recipe to try, and as you can see, it is actually very easy to make. I do hope you will give our version a chance and tag us on Instagram to see your thoughts.
* For more banana desserts, you can always try our Dreamy Mousse Cake.
Nutrition Facts / Serving
- Calories 430
- Total Fat 17 g
- Cholesterol 49 mg
- Sodium 240 mg
- Potassium 453 mg
- Total Carbohydrate 62 g
- Sugars 58 g
- Protein 9 g