Monday, November 15, 2010

Banana Toffee Pie

By: Aileen Anastacio

Banana Toffee Pie
One of Aileen Anastacio's bestselling recipe is this decadent and oh-so-delish pie.

Prep Time 20 minutes  Baking Time 20 minutes  Cooking Time 2 hours (for toffee)

For the toffee
1 can condensed milk, paper label removed

For the crust
10 tablespoons graham cracker crumbs
1/4 cup butter
1/4 cup granulated sugar

For the filling
7 to 8 medium-sized bananas,sliced into 1-inch-thick rounds
1/2 cup toffee
1/2 cup dark chocolate ganache

For the topping
1 cup whipping cream, chilled
1/4 cup confectioners’ sugar
60 grams bittersweet chocolate, shaved

1  Make the toffee: Fill a medium saucepan with water. Bring to a boil, then bring heat to low. Submerge milk can and allow to simmer for 2 hours. Add water occasionally to keep the can completely submerged.
Remove can from the water and allow to cool at room temperature before opening, about 2 hours. Transfer toffee to an airtight container and store in the refrigerator until ready to use.
3  Make the crust: Put graham cracker crumbs, butter, and granulated sugar in a bowl. Mix well.
4  Pack the mixture in a tart pan and bake at 350ºF for 15 to 20 minutes. Let it cool to room temperature.
5  Place a layer of bananas over the cooled graham crust. Spoon half of the toffee and half of the ganache over bananas. Repeat the procedure with the remaining filling.
Make the icing: Whip cream in the mixer on high speed. When firm enough, gradually add confectioners’ sugar. Whip until stiff peaks form.
Top the pie with icing then garnish with shaved chocolate.
Refrigerate for at least 1 hour before serving.

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