Easiest Way to Prepare Gordon Ramsay S's banoffee pie (very easy)

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, s's banoffee pie (very easy). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

S's banoffee pie (very easy) is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. S's banoffee pie (very easy) is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have s's banoffee pie (very easy) using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make S's banoffee pie (very easy):

1. Prepare base top
2. Make ready ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
3. Get 100 g salted butter, melted
4. Make ready (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
5. Make ready ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
6. Take base top
7. Make ready ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
8. Prepare 100 g salted butter, melted
9. Make ready (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
10. Make ready ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
11. Prepare dulce de leche
12. Make ready 1/2 tin condensed milk (~325 ml)

Steps to make S's banoffee pie (very easy):

1. Best to make the crust & dulce de leche one day before serving - - Put the biscuit crumbs in a bowl, then put in the melted butter and mix it all together – make sure that all the crumbs are a bit moist. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie.
2. Bake the crust for ~10 mins. at 170C. Weigh the crust with something heavier while baking, so that the crust will become a bit crunchy. Leave the weight on and leave the crust to chill (or leave it out overnight).
3. Prepare the dulce de leche (see recipe) / reheat dulce de leche from the freezer - - use entire can of (14-ounce) can of condensed milk, label removed (you can prepare several cans at a time - just store unopened cans in the fridge / opened cans in the freezer) - - Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can. - - If the can is not fully submerged, it can overheat, tear, and even explode.
4. To save energy, use a thermo pot (真空煲). Put the water on at high heat and let it cook for 30 mins, then transfer the pot to the thermo pot and let it cook for 3 more hours. COOL THE CAN FOR AT LEAST 4 HOURS BEFORE OPENING. - - Note: - NEVER try to open a hot can of dulce de leche: Wait until the can has cooled to room temperature before opening it – it can cause pressurized hot caramel to spray dangerously
5. Once the crust is cooled, spread the caramel over the base. Cool and chill for about 1 hour (or put it in the fridge overnight), or until firm. - - I use about ½ can for one tray of banoffee pie.
6. Slice the bananas and put them on top of the dulce de leche. - - Whip the cream and spread it on top of the bananas. - - Finish with dusting cocoa powder (and cinnamon) on top. You can scoop the cocoa powder with a mesh tea-infuser – works wonders.
7. Reheating dulce de leche from the freezer - - Scoop the milk out and put in a small spoonful of milk, and melt it in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency.

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