This Five-Ingredient Banoffee Is an Easy Pi Day Treat
I had never heard of Pi Day until I became a professional baker, and then suddenly found myself sharing my birth month with math. However, I can’t be too salty – it’s an excuse to eat more pie. Since berry season is still a ways off, here’s a recipe for an easy banoffee pie (a combination of “banana” and “toffee”) that can be enjoyed year-round—and if you still need a reason to make the pie today, this recipe uses just five ingredients.
How to make banoffee pie with five ingredients?
All the ingredients can be made from scratch (i.e. pie crust and dulce de leche layer; I don’t expect you to grow and harvest bananas), but it’s obviously not easy and requires more time and skill. Instead, you can simply buy a jar of dulce de leche from the store. While you’re at it, buy some extra frozen pie crust. If you prefer, you can choose a pre-formed graham cracker crust, but loose crumbs may stick to the caramel and make assembly difficult. (If you are using a graham cracker crust, skip to step two.)
Brief list of ingredients:
1. Seal and bake the pie crust.
The frozen crust needs to be cooked, otherwise all the other ingredients will get too cold. Preheat oven to 350°F. Use a fork to seal the crust. To dock, you just need to make small holes around the crust so that large steam bubbles do not form. Be sure to pierce the foil all the way through; you don’t have to fill this crust with beans or anything else. Place the pie crust on a baking sheet and place in the oven for 10-15 minutes. After about five minutes, watch carefully for browning. Depending on the ingredients in your crust, you may see faster browning. Cool crust to room temperature on a wire rack.
2. Fill the crust
Dulce de leche in a jar is a gift from heaven. I put this thick caramel on toast, biscuits and biscuits . I took a 15 ounce jar and used a little more than half of it in the pie shell, or about a cup’s worth. Spread it evenly over the bottom of the crust and place the sliced bananas on top. I used two bananas, cut into about quarter-inch rounds; use more bananas if you prefer banana cake.
3. Garnish with whipped cream and serve.
Top the pie with a mound of sweetened whipping cream. I use a mixer with a whisk attachment. Pour the heavy cream into a bowl along with a quarter to a third cup of powdered sugar. (You can substitute three tablespoons of granulated sugar if you have it.) Beat until medium peaks form. Spoon the cream over the top of the pie and cover the bananas to your liking. Chill in the refrigerator or serve immediately.
This cake will keep in the refrigerator for two to three days until the bananas start to get weird. However, I doubt it will last that long. Happy Pi Day to everyone!
Simple Banoffee Pie Recipe
Ingredients:
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1 frozen pie crust
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½ can of dulce de leche
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2 medium bananas, peeled and sliced
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1 1/2 cups heavy cream
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⅓ cup powdered sugar
1. Preheat oven to 350°F. Using a fork, prick the crust all over the bottom and sides. Bake at 350° for 10 to 12 minutes or until dry and browned. Place on a wire rack to cool to room temperature.
2. Spread dulce de leche over crust and top with sliced bananas.
3. Whip the cream and sugar to medium peaks. Spoon the whipped cream into a luxurious mound on top of the banoffee pie. Refrigerate or serve immediately.