Why is my banoffee pie runny

There is nothing that thrills me more than hearing from readers. Please share your thoughts. Recipe: Banoffee "Danger" Pie. Do not adjust your sets - you haven't tuned into the wrong blog. Its still culinarily challenged me but this pie was so amazingly delish I had to share it. We had a chance encounter with its gooey yumminess in Africa. Luckily the camp manager was nice enough to share the recipe.

I've made a few slight adjustments to account for American markets. Meet Banoffe "Danger" Pie. If you are like me, you've never heard the term 'banoffee', no less tasted it. Non Americans are roling their eyes now as its nothing new but humor my astonishment - how has this dessert not won us Yankees over?

Why "danger"? Glad you asked. Danger is this pies middle name not only because is it tasty and calorically sinful but its also incredibly easy to make! A dangerous combination. If you are on a diet, avert your eyes. Still with me? Lets get started. You will need: 3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers 1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.

Your first step can be done way ahead of time at least hours but can be as much as months before. Remove the label on the condensed milk and submerge the unopened can in pot of water. Cover and boil for 2. Warning: Be sure to keep the can covered by water at all times!! The Book Addict AM. Bright AM. Chelsea Junget AM. Mrs Modern Country AM. ModFruGal AM. Design Love AM. Kerry AM. Melissa Marie Head AM. Lisa AM. Michelle AM. Limestone AM. Catalina AM. Beth McC. Lauren AM.

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There are some easy steps that you can implement to get your pie filling looking the way that it was meant to look. This way, you can get that same great flavor without having to eat pie soup with a soggy crust. Since there are so many different options, it really is up to you to decide which one you go with.

Some are easier than others, but all should make a fairly effective solution for getting your pie filling nice and thick like you expected it to be. All it takes is a teaspoon of cornstarch for every cup of fruit that you have in your pie.

Generally speaking, a 9-inch pie should be able to hold around six cups of filling or so, which means that you would need six teaspoons of cornstarch. Cornstarch is a natural thickening agent and should be able to give body to your pie filling without altering the taste in any way.

This is one of the less-preferred options. Some do not like adding flour to their pie filling because it can make the appearance of the filling look a bit cloudy in nature.

But if it is all that you have on hand, it will work all the same. For every cup of fruit in your pie, you need two teaspoons of flour. The key here is that you need to sprinkle the flour into the mix because if you pour it all in at once, it can clump up and make your filling gross in texture. Now for the base, spread out the remaining crumbs and press down well making sure to join the base to the sides. Now for the toffee you can of course use a can of ready made caramel in which case just empty it in , or you can use a tin of condensed milk.

So to convert your can of condensed milk to caramel — Place it in a large pan, unopened and cover completely with water. Adding 1 tbsp of vinegar to the water will help stop the pan being marked by limescale.

Bring the water to the boil, reduce the heat and simmer for 1 hour 30 minutes, regularly topping up the water. Turn off the heat and leave the tin in the pan of water to cool completely, ideally overnight. Once fully cooled the tin can be opened to reveal a lovely caramel for you to use.

Heat is gently, gently until the sugar has dissolved. Looks so good and now I want some! For the sweet-toothed in the family, you can't go wrong with this classic banoffee pie! Lovely, Emily! I am a fan of my local Co-op and one reason is their emphasis on Fairtrade. So less guilt when it comes to indulging in sweet puds! Looks delish - definitely on my to-do list, would have to make a meringue topping as can't do cream.

This is my all time favourite pudding Emily and I was very lucky to have my 1st experience of it in the place that invented it - The Hungry Monk in Jevington. I came away from the restaurant with a couple of their cook books but think I was just too scared to boil the condensed milk tins for hours on end and then risk an explosion if they boiled dry so never did get round to making my own.

Your version looks totally delicious and I really have no excuse not to make one as dulce de leche is standard stock these days. I'm also a big fan of the Co-op as it is my nearest shop and I do love all their fair trade ingredients Skip to main content Skip to primary sidebar menu icon.

E-mail Facebook Instagram. Share Tweet Pin. Weighing scales. Ziplock bag. Mixing bowl. Wooden spoon. Loose-bottomed 20cm 8 inch sandwich tin.

Kitchen knife. A sweet and fresh banoffee pie, generously topped with whipped cream! Prep Time 30 mins. Total Time 30 mins. Course: Desserts and sweet treats. Cuisine: British.

Diet: Vegetarian. Keyword: banoffee, dessert, pie, treats. Servings: 12 slices. Calories: kcal. Author: Emily Leary. Equipment Weighing scales. Instructions Make the base Smash the biscuits up in a bag or food processor until you have an even crumb, then tip into a bowl. Add the melted butter and the sugar to the biscuit crumb.

Mix well to combine. Make the caramel To make the caramel, put the condensed milk, butter and sugar in a non-stick pan over a low heat. Take the caramel off the heat and allow to cool to room temp or until still pourable but not hot as this will melt the biscuit base. Fill the pie Retrieve the base from the freezer and make sure it feels really solid all over.

When your caramel is completely cold, arrange the banana slices in a single layer. Whip the cream into soft peaks and layer up on top of the banana generously — you might not need it all. To serve To serve, carefully release the pie from the tin by standing it on a large can so that the sides drop away. Now you can gently slide the case onto a plate — you can use a spatula to help — and serve in slices. Notes Store your banoffee pie uncovered in the refrigerator. Don't leave your pie sitting out on the counter.

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