Banofee Pie

First time rasa Banofee Pie di Delicious Cafe masa dating dengan husband. Masa tu saya order Pavlova yang saya kata tak sedap tuuuu.... Husband order Banofee Pie dan Apple Spice Tea Chaii Latte. Sampai sekarang asyik sebut kesedapan Banofee Pie dengan Apple Spice Tea tu. Saya pun cuba google dan study resepi Banofee Pie. Nampak macam senang cuma nak buat tofee/caramel/dulce de leche tu yang macam leceh je. Nak sebut Dulche de leche tu pun tak reti. Dan saya pun masih tak pasti apa beza antara tiga tu. Cara buat pun ada macam-macam. At last saya cuba ambil resepi dari Carnation.

It was a hit! Even though some improvement can be made next time I make it. Contohnya, tambahkan lagi pisang. Lagi banyak lagi sedap kot. Pie crust saya juga tak berapa jadi. So bila potong dia berterabur. Mungkin perlu chill kan lebih lama. Caramel tu jadilah juga tapi kalau ikut resepi dia kata bring to boil 1 minute je. Tapi saya masak lama la juga sebab tak pekat-pekat pun. Tapi bila dok lama sangat dalam peti ais dia jadi keras pula. Itu yang dilema tu sebab base dia kena lama dalam peti ais, caramel dia tak boleh lama sangat dalam peti ais. So kesimpulannya kena buat base dia ahead in time for quite some time before we put the caramel and whip the cream. Anyway, problem lebih kepada structure. But taste wise, it was awesome! Hehhehe. Luqman kata, mama patut mama buka bakeri la.. cewah!

Resepinya..

• For the base:
• 100g butter, melted
• 250g digestive biscuits, crushed
• For the caramel:
• 100g butter
• 100g dark brown soft sugar
• 397g can Condensed Milk
• For the top:
• 4 small bananas
• 300ml carton whipping cream, lightly whipped
• grated chocolate

1. Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes.

2. Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.

3. Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with the grated chocolate.