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Before you jump to S's banoffee pie (very easy) recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.

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We hope you got benefit from reading it, now let’s go back to s's banoffee pie (very easy) recipe. To make s's banoffee pie (very easy) you need 12 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make S's banoffee pie (very easy):

1. Prepare base top
2. Provide ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
3. You need 100 g salted butter, melted
4. Get (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
5. Provide ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
6. Get base top
7. Prepare ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
8. Provide 100 g salted butter, melted
9. Take (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
10. You need ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
11. Prepare dulce de leche
12. Provide 1/2 tin condensed milk (~325 ml)

Steps to make S's banoffee pie (very easy):

1. Best to make the crust & dulce de leche one day before serving - - Put the biscuit crumbs in a bowl, then put in the melted butter and mix it all together – make sure that all the crumbs are a bit moist. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie.
2. Bake the crust for ~10 mins. at 170C. Weigh the crust with something heavier while baking, so that the crust will become a bit crunchy. Leave the weight on and leave the crust to chill (or leave it out overnight).
3. Prepare the dulce de leche (see recipe) / reheat dulce de leche from the freezer - - use entire can of (14-ounce) can of condensed milk, label removed (you can prepare several cans at a time - just store unopened cans in the fridge / opened cans in the freezer) - - Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can. - - If the can is not fully submerged, it can overheat, tear, and even explode.
4. To save energy, use a thermo pot (真空煲). Put the water on at high heat and let it cook for 30 mins, then transfer the pot to the thermo pot and let it cook for 3 more hours. COOL THE CAN FOR AT LEAST 4 HOURS BEFORE OPENING. - - Note: - NEVER try to open a hot can of dulce de leche: Wait until the can has cooled to room temperature before opening it – it can cause pressurized hot caramel to spray dangerously
5. Once the crust is cooled, spread the caramel over the base. Cool and chill for about 1 hour (or put it in the fridge overnight), or until firm. - - I use about ½ can for one tray of banoffee pie.
6. Slice the bananas and put them on top of the dulce de leche. - - Whip the cream and spread it on top of the bananas. - - Finish with dusting cocoa powder (and cinnamon) on top. You can scoop the cocoa powder with a mesh tea-infuser – works wonders.
7. Reheating dulce de leche from the freezer - - Scoop the milk out and put in a small spoonful of milk, and melt it in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency.

It sounds and looks fancy, but in reality, it's one of the easiest and tastiest pies you will ever. The inventor of the banoffee pie uses a pastry crust instead of the crushed biscuit base. This heavenly version of banoffee pie is ridiculously easy to make. Although the preparation time is very long, most of that time involves the condensed milk caramelising in the pan without your supervision. This homemade banoffee pie is delicious and decadent and the best part is it is seriously so easy to make!

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