Bite-sized Banoffi pies are little mouthfuls of heaven. The fact that they are so small doesn't make you feel so bad about eating such wicked litlte treats. They are also far easier to serve rather than having to slice up a large and delicately assembled dessert.
Banoffi pies are filled with toffee (dulche de leche), freshly whipped cream and topped with slices of fresh banana. I made the toffee from sweetened condensed milk which I gave a kind of steam bath for 1.5 hours. Another way to cook the condensed milk is to boil it unopened in the can for several hours, however this method can lead to the can exploding. As exciting as that prospect is, I decided that a nice steam bath would be more relaxing for both me and the condensed milk.
The Banoffi Pie was invented by the Hungry Monk Restaurant in East Suzzex, England, in 1972. The original recipe, which can be found on their website, includes coffee and castor sugar, both of which I left out. I think the toffee is sweet enough as is.
The complete story about the Banoffi can be found on Chef Ian Dowding's Blog. Ian was the original head chef at the Hungry Monk who invented the marvellous pie. Bravo Ian.
My recipe differs slightly but I do believe that my bite-sized Banoffis are just as pleasing! I used fresh pastry dough from the A La Mode Pie Shop, which I buy at the Public Market on Granville Island, in Vancouver. Their pastry is always excellent and the slight saltiness of the crust really complimented well the sweet toffee.
I am submitting this post to Blog Party #29 which is being hosted by Stephanie of the Blog the Happy Sorceress. The challenge was to make 'just a bite of dessert' and so you have it...Bite-sized Banoffis.
Bite-sized Banoffi Pie Recipe
1.5 cans of sweetened condensed milk
2 ripe bananas
250ml of whipping cream
1 sheet of pie crust dough
Special equipment: mini tart tins (I used 8), baking tray,a roasting pan, a pie tin, baking weights
- Preheat the oven to 425F.
- Pour condensed milk into the pie tin. Cover the tin with foil and crimp foil tightly around the rim. Place the pie tin into the roasting pan and fill pan up with enough boiling water to reach halfway up the side of the pie tin. Make sure the foil is above water.
- Bake in the oven for 1.5 hours while refilling the roasting tin with boiling water every 30 minutes or so. Remove the pie plate from its steam bath and transfer the toffee into a small bowl. Set aside and chill completely.
- Now for the pastry. Turn the oven down to 350F.
- Butter the tart tins well. Cut out small circles in the pastry and gently press into the tart tins. Place baking weights into the tarts tins and then place onto the baking tray and bake for about 10 minutes or until the crusts are golden. Remove and set aside to cool.
- Meanwhile, whip the cream until soft peaks are formed and then chill in the fridge. Slice the banana and set aside.
- Now it's time to assemble the pies. Remove pie crusts from tins. Gently spoon the toffee into the pie crusts, spoon cream on top of the toffee and then top with the fresh slices of banana.