Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
1 Oatmeal Pie Crust
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
Wrap the dough and refrigerate for 30 minutes.
Once the dough has rested, pull out and place on a floured work surface.
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.
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.
Active Time: 20 Minutes
Total Time: 20 Minutes
~ 1 Pint of Banana Filling
Add the heavy cream to a small heavy bottom sauce pot. Heat the heavy cream to 180°F.
In a bowl add the egg yolks, sugar, and banana powder and whisk together.
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.
Active Time: 20 Minutes
Total Time: 20 Minutes
~ 1 Pint Chocolate Caramel Filling
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).
Active Time: 5 Minutes
Total Time: 5 Minutes
~ 1 Pint of 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.
Active Time: 5 Minutes
Total Time: 30 Minutes
1 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.
Based on 2 Review(s)
Comments (3)
August 2, 2019 3:48 pm
[…] Recipe Link: Honey and Lemon Chocolate Truffles Knock Your Socks Off Banoffee Pie […]
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??
June 29, 2020 10:24 am
Updated – there is no milk in this recipe