Smooth, rich, sweet banana filling topped with swoop of fluffy whipped cream and chocolate - who would not want Banoffee Danger Pie? If you have never heard of this delicious pie before, then do not be upset! Don't even be sad that it took you so long to discover it. You might be thinking of the logic or story behind the word “Danger” in the middle of the recipe’s name? Do not worry this delicious treat is not dangerous at all. The word danger simply represents the fact that although this pie is delicious, but it is calorically sinful as well. Therefore, it makes a precarious combination. The ones who are on a diet better avert their eyes from Banoffee Danger Pie!
However, if you are still ready to taste this unusual combination or you want to suggest it your loved ones who want to gain weight, then given below is a simple recipe and a few instructions for you.
Preparation time: 25 to 30 minutes
Boiling time: 2.5 hours
Cooling time: 1 hour
Utensils: stove, pot, knife, spoon, whisk, pie bowl, microwave oven and refrigerator
- 3 bananas
- 1 tin of sweetened condensed milk
- 2 cups whipping cream
- 1 package of digestive biscuits - graham crackers are great substitute
- 1 stick of butter
- 1 teaspoon vanilla
- Chocolate powder – to sprinkle at the top (optional)
Do not open it at all and place it in a pot. Pour in water until the tin is completely covered. Now, put it on the stove over medium heat. Boil it for approximately 2.5 hours.
Note: Make sure to check the tin time to time in order to make sure that it is covered by boiling water all times.
Remove the melted butter from microwave oven and gently pour it into the bowl of grinded digestive cookies. Mix both of these ingredients with a fork or spoon until it forms a moist sand mixture.
Note: You can skip this step 2, 3 and 4 completely by using a readymade graham cracker crust from your nearest market.
Set your microwave oven at 350 degree foreign height (F°) and place the pie plate in it. Bake it for 8 to 10 minutes. Remove the plate from oven and set aside at room temperature of your kitchen until cooked well to handle.
When the tin is almost boiled, quickly prepare the whipped cream. Place the 2 cups of whipped cream in a medium mixing bowl and top it with 1 teaspoon of vanilla. Take a whip and mix the ingredient vigorously for a few seconds until incorporates into one another and smooth. Set the whipped cream aside for now.
Note: Again, you can skip this step by using cool whip cream.
Now, it is time to bring all the ingredients together. Open the toffee can with great care and blend it with a spoon or knife until smooth. Gently pour it on the banana slices and spread all over the crust.