AuthorChef Chad Datu
For the Tofee Sauce: Pour the sweetened condensed milk in a pie dish.
Place the pie dish in a large roasting pan and place the roasting pan in the oven.
Fill the roasting pan with enough HOT water until it reaches halfway up the pie dish. This is exactly what we do when we bake cheesecake.
Loosely cover the pie dish with aluminum foil.
Heat Breville Smart Oven Pro oven to 175°C
Bake until sweetened condensed milk has thickened and caramelized, about 2 hours. Add more hot water after 1 hour, since some of it has evaporated. Once caramelized, mix 1 shot espresso to the toffee sauce mix until well incorporated and chill for 1 hour.
For the Crust: Using the Breville Kinetix Pro blender, powderize the graham crackers. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.
The mixture will be thick, coarse, and sandy. Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish.
Make sure it is tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes.
Remove from the oven and allow to cool for at least 15 minutes (and up to 2 days) before adding the layers. Meanwhile, make the whipped cream.
Using the Breville Bakery Boss stand Mixer (whisk attachement), whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
Assembly:
Spread toffee sauce on top of the crust. Arrange banana slices in 1-2 layers on top of the dulce de leche, then spread whipped cream on top.
Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with shaved dark chocolate and choco syrup before serving.
For the Brewed Coffee: Using the Breville Precision Brewer, brew coffee and serve with the banoffee pie.
Ingredients
Directions
For the Tofee Sauce: Pour the sweetened condensed milk in a pie dish.
Place the pie dish in a large roasting pan and place the roasting pan in the oven.
Fill the roasting pan with enough HOT water until it reaches halfway up the pie dish. This is exactly what we do when we bake cheesecake.
Loosely cover the pie dish with aluminum foil.
Heat Breville Smart Oven Pro oven to 175°C
Bake until sweetened condensed milk has thickened and caramelized, about 2 hours. Add more hot water after 1 hour, since some of it has evaporated. Once caramelized, mix 1 shot espresso to the toffee sauce mix until well incorporated and chill for 1 hour.
For the Crust: Using the Breville Kinetix Pro blender, powderize the graham crackers. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.
The mixture will be thick, coarse, and sandy. Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish.
Make sure it is tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes.
Remove from the oven and allow to cool for at least 15 minutes (and up to 2 days) before adding the layers. Meanwhile, make the whipped cream.
Using the Breville Bakery Boss stand Mixer (whisk attachement), whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
Assembly:
Spread toffee sauce on top of the crust. Arrange banana slices in 1-2 layers on top of the dulce de leche, then spread whipped cream on top.
Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with shaved dark chocolate and choco syrup before serving.
For the Brewed Coffee: Using the Breville Precision Brewer, brew coffee and serve with the banoffee pie.