Pies Recipes

Anna Bakes a DELICIOUS Banoffee Pie!

Banoffee Pie is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!

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Makes one 9-inch (23 cm pie)
Serves 8 to 10


Digestive Cookie Crust
1 cup (100 g) regular rolled oats (not instant)
1 cup (150 g) whole wheat flour
¼ cup (50 g) packed light brown sugar
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
¾ cup (175 g) cold unsalted butter, cut into pieces
1 large egg

3 medium bananas
½ cup (115 g) unsalted butter
½ cup (100 g) packed dark brown sugar
1 10 fl. oz (300 mL) tin sweetened condensed milk
1 tsp (5 mL) vanilla extract
½ tsp (2.5 g) salt

1 cup (250 mL) whipping cream
2 Tbsp (16 g) icing sugar
1 Tbsp (15 mL) instant skim milk powder
½ tsp (2 mL) vanilla extract
¼ cup (25 g) toasted sliced almonds

1. For the dough, place the oats, flour, brown sugar, baking soda and salt in the bowl of a food processor and pulse to grind up the oats. Add the butter and pulse until the mixture is a rough, crumbly texture and no large bits of butter are visible. Add the egg and pulse until the dough comes together in a bowl. Shape the dough into a disc, wrap in plastic wrap and chill until firm, at least 2 hours.

2. On a lightly floured work surface, first knead the chilled dough to soften it slightly (this prevents cracks when rolling) and roll out the dough to a circle ¼-inch (6 mm) thick. Lightly dust a 9-inch (23 cm) removable bottom fluted tart tin and line it with the pastry, trimming away any excess. Chill the shell for 30 minutes.

3. Preheat the oven to 325 F (160 C). Place the chilled shell on a baking tray and dock the pastry with a fork. Bake the shell for 20-25 minutes until it has browned evenly. Allow the shell to cool before filling.

4. For the filling, slice the bananas (thick slices are best) and arrange this close together in the bottom of the cooled shell. Melt the butter and brown sugar in a medium saucepan over medium-high heat while whisking. Once this starts to bubble, stir in the condensed milk and once the mixture returns to a full simmer, cook for exactly one minute while whisking. Remove the pot from the heat and stir in the vanilla and salt. Pour the filling over the bananas and spread, if needed, to make sure all the bananas are covered. Cool this to room temperature and then chill for at least an hour before topping.

5. Whip the cream using electric beaters or in a stand mixer fitted with the whip attachment on high speed until it holds a soft peak when the beaters are lifted. Whip in the icing sugar, skim milk powder and vanilla. Spread the cream over the chilled filling and top with the sliced almonds. Chill until ready to serve.

The tart is best served within a day of assembling.

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Original of the video here

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Video Transcription

it’s time for a show-stopping cream piea banoffee pieso picture pretty whipped cream on topof a rich creamy toffee filling that’shiding fresh bananas and underneath abeautiful pastry crust and that’s whereI’m going to start because this crust issomething special now you could do acrumb crust made of digestive cookiesbut I’m actually making the digestivecookies from scratch I’ll start with acup of whole wheat flour and I want togrind that with my flaked oats when Ibake with oats I always use regular notinstant or quick cook one of the thingsI like about digestive cookies isthey’re not over-the-top sweet I’mleaving the toffee filling for thesweetness so I only need a quarter cupof light brown sugar I’ll add half ateaspoon of baking soda half a teaspoonof salt and then I’ll pulse thistogether to grind the oats and the flourI’ve got 3/4 of a cup of unsalted butterI cut it into pieces but I kept it inthe fridge to keep it nice and cold whenyou’re making cookie dough’s in the foodprocessor the friction of the blade canwarm up your butter very quicklynow I’ll pulse this[Music]all right it’s crumbly and I can’t seeany visible pieces of butter so now I’mready to add my single egg and I’llpulse again until the dough comestogether there we go how easy is that[Music]now because the butter got softened whenI worked the dough I need to let itchill gave it about two hours of coursethis is one of those dough’s you canmake ahead and freeze and once chilledhere it is nicely firmed and ready torolllightly flour your work surface[Music]I’m rolling the dough out to just abouta quarter inch thickI’ve got a removable bottom tart tunenine inches across I’ll lift the doughin press it into the fluted edges if ita quick roll to trim it off now before Ibake this shell I have to chill it downjust half an hour but that sets thebutter again and ensures the crust willstay in placea tart shell like this should always bebaked on a baking tray and before itgoes in the oven i dock it with a forkthat allows for expansion as the tartbakes and you won’t get any bubbles I’veset my oven to 325 and this takes 20 to25 minutes[Music]and here is the cooled crust out of theoven before I can start on that toffeefilling I want to get ready with thebananas[Music]the filling of banoffee pie is made oftwo parts banana and toffee get it thenoffi when I make banana bread I like touse really ripe bananas but when I’mfilling about offi pie I like them to bejust ripe enough that they peel easilybut they hold their shape and I slice mybananas quite thickly more than half aninch thick you want to make sure there’senough of banana in every bite and thenyou arrange this so that the bananas arereally close together inside the tartshell banoffee pie was created inEngland and actually the first time Itried it was when I went to go visit afriend of mine in London and I washooked I loved it and I immediately hadto go home and start playing with therecipe[Music]now I’ve got my tarts all baked I’ve gotthe bananas lining my shell so the nexttwo things to make the toffee and ofcourse the whipped cream topping it’snot a cream pie unless you’ve got thewhipped creamyou[Music]I’ve taken care of the business of thecrust in the bananas for my banoffee pienow it’s time for the goodness thetoffee filling and the whipped cream soI start the toffee filling by meltingtogether half a cup of butter and 1/2 acup of dark brown sugar and I am usinghalf a cup of unsalted butter because Iwill add a little salt after I’m donecooking the toffee filling so now I canturn my heat on medium high I grab awhisk and I mix the sugar and buttertogether until it just starts to bubblebanoffee pie is part of the cream piefamily but the filling is different it’snot an egg base custard like my otherpies it’s more of like a soft sliceabletoffee now that this has startedbubbling I can add my condensed milk afull tin so 300 ml a whisk this in andvery important you don’t want to cookthis filling more than a minuteotherwise it toughen up the toffeeyou’ll be picking it out of your teethat the end of your dinner party I don’twant that for you now I’ve got thebubbles and it’s starting to changecolor – oh that smells incredible it’sbeen my one minute it’s amazing how injust one minute it changes color thatmuch and thickens up you feel it whenyou’re whisking it so I’ll add myteaspoon of vanilla my 1/2 a teaspoon ofsalt give it a little whisk in and whileit’s still hot and fluid I’ll take itover to my pie shell with the bananasand pour that toffee fillingwe get every bit of thattoffee goodness I want to make sure youcover the bananas fully with the toffeethat seals them in so they won’t turnbrown now this needs quite some time tocool to room temperature you don’t haveto cover it at all but then once it’scooled you pop it in the fridge and itjust needs an hour to set to make iteasy to slice here it is set and readyto top with whipped cream because it isa cream pie after all slide it off myshell now I have my whipped cream 1 cupof fluid whipping cream that I whippedand then I added my 1 tbsp of skim milkpowder 2 tablespoons of icing sugar anda little vanilla extract because this isa fancier style of cream pie I might aswell type a little design on there I’mjust going back and forth with my pipingbag doing a little scrolling patterns[Music]now the finishing touch classic to theEnglish banoffee pie a little sprinklingof sliced almonds that have been lightlytoasted isn’t that absolutely stunningbut you know it looks stunning on theoutside we’ve got to see what it lookslike on the insidefeel that toffee is my knife pullsthrough the tart we’ve got the bananashiding underneath oh how delightfulmmm it truly is cream pie taken to awhole new level

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