One by one, add the eggs with 1 tbsp of flour in between each addition to avoid the mixture curdling. Add the vanilla extract, the remaining flour and Banoffee Pie Flavour Hot Chocolate and mix until well combined. This was a big hit at a family party, though a few noted the pudding was too sweet. Will definitely toy with the sugar levels next time around.

Generally, I like to store pies outside of the fridge because otherwise the crusts get too dry. But banoffee pie is the exception! Between the bananas and whipped cream, it holds up best when stored in the fridge, and it won’t hurt the crust to keep it cold. Can you make banoffee pie ahead of time? Strain through a sieve and top up with the remaining milk, then pour into a saucepan. Add the cream and heat until almost at boiling point. Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with toppings before serving, if desired. With a hand mixer or a whisk, blend whipping cream, espresso powder, confectioners’ sugar and 1 teaspoon vanilla in a large bowl. Once soft peaks begin to form, stop whisking and set aside. Step 3: Assemble the pie Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.You can make the biscuit and toffee layer up to 24 hours in advance. I wouldn’t recommend adding the bananas and cream any earlier than a few hours before you intend to serve the pie. can you freeze banoffee pie? Absolutely. If you pop it straight in your fridge, your banoffee pie should keep well overnight. I wouldn't recommend making it more than one day in advance. Different stoves have different settings and while we all refer to low, medium and high heat, in reality, this can vary quite a lot. You need to use your judgement to see when the caramel is ready. What takes 10 minutes for one person might take 5 for another and 20 for another! Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor.

Smash the biscuits up in a bag or food processor until you have fine crumbs, then tip into a large bowl. Sift in the flour and add the milk. Fold everything together until the mixture is smooth and combined. These cakes are a high-sugar treat. The NHS recommends avoiding giving sugar to babies and young children.Vanilla extract: try mixing a little vanilla extract into the pie filling before you cool it. The richness of the banana and the dulce de leche goes really well with vanilla flavoring. In the US, however, heavy cream is a type of cream with a higher fat content than 'light cream', but not as high as whipping cream or heavy whipping cream.

Alternatively, if you really need to make ahead and find that homemade setting too hard, you could just use a jar of caramel. Why is my caramel runny? There’s nothing to stop you from using dark chocolate if you prefer, but I particularly like using milk chocolate here. Bananas, cream and milk chocolate is pure nursery food, am I right? The topping– coconut whipped cream. I got this idea from my friend, Ronnie. It’s life-changing. To make the coconut whip, you need coconut cream. What’s that, you ask? Well. All you need to do is place a can of coconut milk in the fridge overnight. It will separate into a solid portion and a liquid portion. Scoop that white, creamy solid mass out, leaving behind the water – and whip it good. Make sure not to shake the can before using- because if thecream is too liquidy, it will not whip properly.In a large bowl, whip the double cream, icing sugar if using and the vanilla extract. Take care not to overwhip the cream - you just want it softly whipped. Spoon the buttercream into a piping bag fitted with a large, star nozzle. Starting from the outside, pipe tall swirls of buttercream on top of the cupcakes by holding the piping bag upright and moving in a circular motion inward and upwards. Double cream is a type of cream that has a higher fat content than single cream. It's also known as 'heavy cream' or 'whipping cream'. In the UK, heavy cream and double cream are the same things. They're both creams with a minimum fat content of 48%. Serve: You shouldn’t leave banoffee pie out for longer than 2 hours before returning to the refrigerator.

In the US, some brands of whipping cream have a slightly higher fat content than heavy cream, typically between 35-40%. So try and use the highest fat content you can find to replicate the double cream in this recipe. Can I add extra layers to this banoffee pie? To make the filling, melt the butter in a medium saucepan, then stir in the sugar. Cook over a low heat, stirring constantly, until the butter and sugar look smooth and no oil floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 3 minutes, stirring, until the mixture turns a deep, creamy caramel brown. Use a stand mixer or hand whisk to whip the cream into soft peaks. The cream should be firm enough to hold medium peaks, not big grainy chunks.Take the whole mixture and press it into the bottom of a cheesecake pan and let it chill in the fridge.