NO BAKE BANOFEE PIE

13 Jan

NO BAKE BANOFFEE PIE

banofee#pie

Banoffee pie (also spelled banoffi, or banoffy) is an English dessert pie made from bananas, cream and toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter.

banofeepie

Credit for the pie’s invention is claimed by Ian Dowding (chef) and Nigel Mackenzie (owner) at The Hungry Monk restaurant (now closed) in Jevington, East Sussex. They developed the dessert in 1972, having been inspired by an American dish known as “Blum’s Coffee Toffee Pie”, which consisted of smooth toffee topped with coffee-flavoured whipped cream. Dowding adapted the recipe to use instead the type of soft caramel toffee created by boiling a can of condensed milk, and worked with Mackenzie to add a layer of bananas. They called the dish “Banoffi” and Dowding describes the dish as proving so popular with their customers that they “couldn’t take it off” the menu.

making banofee pie

Banoffee Pie is said to have originated at The Hungry Monk in East Sussex, England around 1972. The rich dessert, consisting of bananas, “toffee” {a.k.a. dulce de leche}, and whipped cream atop a crisp pie crust {sometimes made of “biscuits” such as McVities} has created quite a name for itself, and one little bite will explain why. This is a kind of healthy take on banoffee pie. Healthy, wholesome, unrefined ingredients at that!  Rich, indulgent, addictive, this simple Banoffee Pie will win your heart over.

makes 2 medium pies

prep time 30-45 minutes

serves – 2

MAKING PIE

Ingredients:

  • 1 large banana, sliced
  • 250g Greek yogurt
  • 150g ground almonds
  • 10-12 ripe  dates
  • 2 tbsp honey
  • Some dark chocolate shavings or caramel for garnish

banofee --pie

METHOD:-

1) Whizz the dates and almonds in a food processor to a sticky paste.
2) Line small pie plates with clingfilm and press the paste in to line the holes. Cover and put in the freezer for half an hour.
3) Pour the greek yogurt into a large bowl with the honey on top. Let it Sit in the fridge.
4) Remove the pie plates from the freezer and gently remove the cling film. Put a couple of banana slices into the base of each.
5) Gently mix the honey into the yogurt then spoon into each pie. Top with another banana slice and some chocolate shavings or caramel syrup.

Serve straight away or leave in the fridge and serve cooled.

banofee@pie

NOTE:-

  • If you dont have almonds or dates , make a alternate pie base (like i do sometimes, and the one i have done in the pic). You just need 1 packet digestive biscuits or marie biscuits and 1/4 cup unsweetened evaporated milk. Pulse the biscuits in a food processor untill powdered, gently mix in the milk to form a crumbly dough. Line small pie plates with clingfilm and press the paste in to line the holes. Cover and put in the freezer for half an hour. Gently remove the cling film and use.
  • If you would like a more rich pie , top the base banana layer with 2 tsp dulce de leche in eash pie dish and add the greek yogurt on it.

banofee pie

GREEK YOGURT:-

Strained yogurt, or yogurt cheese, labneh, or Greek yogurt is yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt’s distinctive sour taste. Like many yogurts, strained yogurt is often made from milk which has been enriched by boiling off some of the water content, and sometimes by adding extra butterfat and powdered milk.

Greek yogurt is good for breakfast, but did you know you can use it to swap out unhealthy ingredients? Use it in place of heavy cream, butter or oil.

Subbing Greek yogurt for sour cream in many recipes cuts calories and sodium, while delivering more protein. Its acidity also works well as a marinade for meats and poultry. “It’s great for baked fish or chicken. If you’re using it instead of mayonnaise, you’re actually using less fat and you’re adding a little bit of protein and a little bit of calcium,”

Yogurt strained through muslin is a traditional food in the Levant, Eastern Mediterranean, Near East, and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. Dishes may be cooked or raw, and may be savoury or sweet. Due to the straining process to remove excess whey, even non-fat varieties are rich and creamy.

In western Europe and the US, strained yogurt has become increasingly popular because it is richer in texture than unstrained yogurt, and higher in protein. Since the straining process removes some of the lactose, strained yogurt is lower in sugar and carbohydrates than unstrained yogurt.

banofee-pie

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…      

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