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Knock Your Socks off Banoffee Pie

4 years ago
Cole Whitney
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Amp up the banana in this banoffee pie with banana powder in a recipe and put the spotlight on fresh fruit flavor. Excavate your fork through stratums of banana cream, fresh bananas, chocolate caramel, and an oatmeal crust for a sinfully sweet sensation.

Oatmeal Pie Crust

Ingredients

  • 112g (½ Cup) Butter, Room Temperature  (unsalted, cut into cubes)
  • 85g (½ Cup) Dark Brown Sugar
  • 58g (¼ Cup) Sugar
  • 1 Egg
  • 4g (¾ tsp) Vanilla Extract
  • 105g (¾ Cup) All-Purpose Flour
  • 1.25g (½ tsp) Ground Cinnamon
  • .75g (¼ tsp) Baking Soda
  • .75g (¼ tsp) Baking Powder
  • .75g (¼ tsp) Salt
  • 130g (1½ Cups) Whole Grain Oats
  • (Approx. 4 Cups) Dried Beans or Rice

Equipment

  • 8 inch Pie Tin
  • Rolling Pin
  • Stand-up Mixer

Timing

Active Time: 30 Minutes

Total Time: 1 Hour 30 Minutes

Yield

1 Oatmeal Pie Crust

  • Mix Dough

    In a stand mixer combine the butter and sugars, cream together for 10 minutes or until the sugar has dissolved and the mixture is lightened in color, scraping bowl often.

    Add egg and vanilla and mix for 2 minutes.

    Combine the flour, baking soda, baking powder and salt, sieve them together.

    Add the dry mix to the butter mixture and pulse until it starts to combine.

    Scrape down the bowl and mix for another 2 minutes or until the mixture formed a ball.

    Add the oats and mix until combined

  • Rest Dough

    Wrap the dough and refrigerate for 30 minutes.

    Once the dough has rested, pull out and place on a floured work surface.

  • Roll Dough

    Roll out the dough into a 10 inch circle.

    Place the dough in the pie dish and push down the sides until the top of the pan.

    With a paring knife, remove any excess. Place in the refrigerator for 15 minutes.

  • Bake

    Meanwhile, preheat your oven to 350°F.

    Once rested, remove from the refrigerator and place on your work surface.

    Place a large piece of parchment paper over the shell so it extends 6 inches larger then the pie tin on all sides.

    Press the paper down into the pie shell and trim off any excess leaving about 1 inch above the edge of the crust. Fill the shell with dried beans or rice to keep the pie shell in place.

    Place in the oven and cook for 10 minutes or until the sides start to brown.

    Carefully remove the parchment paper and beans and cook for another 3-5 minutes or until the base is cooked.

    Remove from the oven and cool.

Banana Filling

Ingredients

  • 160g (8 yolks) Egg Yolks
  • 180g (¾ cup) Heavy Cream
  • 90g (¼ cup + 2 Tbsp) Sugar
  • 42g (¼ cup + 1 Tbsp) Banana Powder

Equipment 

  • Medium Heavy Bottom Pan
  • Parchment Paper

Timing

Active Time: 20 Minutes

Total Time: 20 Minutes

Yield

~ 1 Pint of Banana Filling

  • Heat Heavy Cream

    Add the heavy cream to a small heavy bottom sauce pot. Heat the heavy cream to 180°F.

  • Mix Banana Powder

    In a bowl add the egg yolks, sugar, and banana powder and whisk together.

  • Combine and Heat

    Slowly temper the cream into the egg mixture one ladle at a time. Once combined return mixture to the heavy bottom pot and place over medium low heat.

    Stir the mixture until it reaches 167°F and coats a spoon.

    Cool and reserve until needed.

Chocolate Caramel Filling

Ingredients

  • 113g (½ Cup) Unsalted Butter
  • 50g (½ Cup) Sugar
  • 50g (½ Cup) Light Brown Sugar
  • 397g (1 Tin) Condensed Milk
  • 20g (1 Tbsp) Molasses
  • 84g (3oz) High Quality Milk Chocolate

Equipment

  • Small Heavy Bottom Pan

Timing

Active Time: 20 Minutes

Total Time: 20 Minutes

Yield

~ 1 Pint Chocolate Caramel Filling

  • Combine and cook Ingredients

    In a heavy bottom medium pan melt the butter. Add the sugars and condensed milk and on medium heat and cook until 240°F, stirring often so it doesn’t burn. 

    Add molasses and chocolate, mix until combined. Pour on top of the chilled Banana Filling (see layering the banoffee pie).

Whipped Cream

Ingredients

  • 500g (1 cup) Heavy Cream
  • 24g (3 tbsp) Powdered Sugar
  • Pinch of Salt

Equipment

  • Whipping Siphon
  • N2O Charge

Timing

Active Time: 5 Minutes

Total Time: 5 Minutes

Yield

~ 1 Pint of Whipped Cream

  • Mix Whipped Cream

    In a whipping siphon add the cream, powdered sugar, and salt.

    Charge the whipping siphon with N2O charges and shake well.

    Refrigerate until needed.

Layering The Banoffee Pie

Ingredients

  • Oatmeal Pie Crust
  • Chocolate Caramel Filling
  • 3 Bananas (peeled and cut ½ inch thick)
  • Banana Filling
  • Whipped Cream

Timing

Active Time: 5 Minutes

Total Time: 30 Minutes

Yield

1 Pie

  • Construct Pie

    Place the cooked oatmeal shell in the pie tin on your work surface.

    Pour in the chocolate caramel filling and layer the banana slices on top so it fills the entire shell.

    Place in the refrigerator for 15 minutes or until the chocolate caramel filling is chilled and set. Remove from the refrigerator and pour in the banana filling on top of the bananas.

    Return to the refrigerator for 15 minutes or until the banana filling is chilled and set.

    Pour your whipped cream on top and refrigerate until needed.

Summary
recipe image
Recipe Name
Knock Your Socks Off Banoffee Pie
Author Name
Modernist Pantry
Published On
2019-07-30
Preparation Time
1H15M
Total Time
2H45M
Average Rating
4.51star1star1star1star1star Based on 3 Review(s)

9 Comments.

  • The Secret of Fruit Powder
    August 2, 2019 3:48 pm

    […] Recipe Link: Honey and Lemon Chocolate Truffles Knock Your Socks Off Banoffee Pie […]

  • Paul Desrosiers
    June 27, 2020 2:33 pm

    The Banoffee Pie looks delicious. Only one problem…The banana filling directions says “Heat the the Milk and Cream” but the ingredient list has only “180g (3/4 cup) Heavy Cream” listed. I don’t see any milk quantity on the ingredient list.
    Am I missing or not understanding something??

    • Janie Wang
      June 29, 2020 10:24 am

      Updated – there is no milk in this recipe

  • Hilary Milne
    October 24, 2020 7:22 pm

    Can you dehydrate bananas and blend them till smooth in lieu of banana powder? It’s a bit hard to get in my country

    • Janie Wang
      October 26, 2020 8:01 am

      It would not be the same. Ground up banana would not have a carrier to give it the same flavoring properties as banana powder.

  • Laura J Ehorn
    October 28, 2021 8:44 pm

    Hi!!
    For the crust…
    Could I use Oat flour in lieu of wheat flour for this? (therefore rendering it gluten free)
    Or would it be too tough?

    • Cole Whitney
      November 1, 2021 10:16 am

      Yes, you can substitute oats in this recipe but you will have to add it in small amounts at a time so that it does not become too stiff and unworkable.

  • Laura Ehorn
    November 14, 2021 10:02 pm

    I tried it! Next time i will roll it thinner. It turned out like a cookie.

    • Laura Ehorn
      November 18, 2021 8:18 pm

      P.S. the pie was a hit! I am taking it to Thanksgiving next!

Comments are closed.

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