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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The name banoffee plays on the combination of a banana filling and a topping of coffee-flavored whipped cream. This inspired dessert comes from pastry chef Abigail Langlas at Alan Wong’s award-winning restaurant in Honolulu. Ingredients:
3/4 cup all purpose flour |
6 tablespoons (3/4 stick) chilled unsalted butter |
2 tablespoons sugar |
1/4 teaspoon salt |
1/2 cup dry-roasted macadamia nuts |
1 large egg yolk |
1 teaspoon vanilla extract |
2 14-ounce cans sweetened condensed milk |
1/2 cup whipping cream |
1 tablespoon dark rum |
1 tablespoon vanilla extract |
4 bananas, peeled, sliced |
3 tablespoons instant coffee crystals |
1 tablespoon water |
2 cups chilled whipping cream |
1/2 cup sugar |
Directions:
1. For crust: Combine flour, butter, sugar and salt in processor. Blend until mixture resembles coarse meal. Add nuts; process using on/off turns until nuts are finely chopped. Add yolk and vanilla; process until moist clumps form. Press dough onto bottom and up sides of 9-inch-diameter glass pie dish. Freeze 1 hour.
2. Preheat oven to 350°F. Bake crust until golden and cooked through, about 20 minutes. Cool on rack.
3. For filling: Simmer sweetened condensed milk in heavy medium saucepan over medium heat until very thick and color of peanut butter, stirring frequently, about 25 minutes. Remove from heat; stir in whipping cream, dark rum and vanilla extract (mixture will be sticky and candy-like). Transfer warm filling to crust, spreading evenly. Cool completely. (Can be prepared 1 day ahead. Cover loosely and refrigerate.) Top pie with sliced bananas, covering filling completely. for topping: Stir instant coffee and 1 tablespoon water in small bowl until coffee dissolves. Combine coffee mixture, cream and sugar in large bowl; beat until peaks form. Spoon coffee whipped cream into pastry bag fitted with large star tip. Pipe whipped cream rosettes decoratively atop pie, covering completely. (Can be prepared 2 hours ahead. Chill.) Cut pie into wedges and serve.
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