Tuesday, December 8, 2009

Banoffe Pie... My first time with Dulce De Leche

Banoffee Pie
I've heard soo many good things about Dulce De Leche [DDL], but was always intimidated making it because of the exploding cans possibility. And since we don't get readymade DDL here, I had never even tried it.

Then one day, when I was feeling particularly reckless, with the 'so what if it explodes, I'll only be in the hospital for a while' thought in me, I decided to go for it. I looked around for a recipe that uses DDL as one of its main ingredients, and came across the Banoffee pie. Perfect!!

I first went and made 2 cans of DDL, and faced my fears. Thank god I did! It was soo worth it. I urge everyone else to try it out as well, there's nothing to worry about as long as you keep topping the pan up with water! I now always have atleast one can of DDL ready, and I eat it right off a spoon on most occasions! :)
Making Dulce de Leche

The pie was delicious, it really highlighted the flavor of the DDL, and it's combination with the bananas was perfect! Next time, I'll just reduce the amount of whipped cream I put on top, since it made the pie VERY rich!

I didn't really follow a recipe for this, but here it is anyway -

Banoffee Pie
Recipe by Avanika

1 graham cracker crust [store bought, or homemade]
2 cans Dulce De Leche - homemade or store-bought
2 bananas
1 cup whipped cream - vary this as per your taste. You could even omit this if you want.
A few tablespoons cocoa powder, for dusting on top.

Graham Cracker Crust ready for Banoffee

I'm providing a recipe for a homemade graham cracker crust, for those of you going the homemade way -

1 1/2 cup [About 24] processed graham crackers - I used digestive biscuits.
1/4 cup sugar
1/2 tsp salt
1/2 tsp cinnamon powder - optional, but I still urge you to add it.
3/4 stick [85 g /6 tbsp] butter, melted

Instructions -
  1. Grease an 8 inch pie plate. Preheat oven to 180 C [350 F]
  2. Combine the ground biscuits, sugar, salt, cinnamon in a bowl, and mix thouroughly.
  3. Add the melted butter, then line the pie-plate liberally.
  4. Bake for 10 minutes, cool on a rack.

Yummy Dulce De Leche waiting for Banoffee

For the pie -
  1. Pour both the cans of dulce de leche on the cooled pie crust. If you made homemade DDL, make sure to let it cool completely.
  2. Slice the bananas, and line on top of the DDL.
  3. Now add the whipped cream on top, using a spatula. Smoothen it out, and dust with cocoa powder for the traditional look.
  4. Slice, and serve. Refrigerate the rest.

Slice of Banoffee

Do try this, and let me know how you like it. Doesn't it look totally sinful?


  1. Like you I am afraid of making my own Dulce de leche. How long did it take for the DDL to cook? This method looks safe enough. The ones that use a pressure cooker freak me out! Great pie.

  2. Avanika, may I please have a slice? This looks so sinfull and delicious! Congratulations too on making dulce de leche. I have to leave the room when someone opens a bottle of champagne so I don't even want to attempt putting sealed cans into boiling water...but do make it seem less scary. :)

  3. What a perfect pie! I'd love to try this, I love dulce de leche! :)
    I am affraid of exploding cans as well. The most easy way for me for making dulce de leche is by boiling milk and sugar. It takes only 1.5 hour and perfect dulce de leche is ready! :)

  4. Looks absolutely tempting.. wowwwwww yummmmmm :)

  5. this looks delicious and it s one of my favourite. I usually use this mixture for the filling though
    1 can of condensed milk
    100gr butter
    100 gr brown sugar
    mixed till it s bubbling and thickened than just top the pie :)

  6. This looks absolutely delicious. Your photos are fantastic!

  7. WizzyTheStick - It took me 4 and a half hours! It is very safe, actually! I could mail you with things you need to look out for, if you want!

    Valerina, please come on over, and I'll make one entire pie, just for you! :P It isn't at all scary, trust me. I was scared before making it, but I was shocked at how easy it actually was!

    Parita - Thank you!

    Chocolaty Lifestyle - You make DDL right from scratch? How do you do that? 1.5 hours sounds much better than 4.5!

    Nithya - Lol, thanks so much! It's real easy to make!

    Natalie - In all of the recipes I've seen, none make it this way! Do you have a picture of one made like this? It must be sinfully good!

    cookbookapprentice - Thanks so much!!

  8. Sounds delicious! I used to get Banoffee pie when I lived in London, but haven't had it for years. This makes me crave it again! And you know, anything with dulce de leche is okay by me.

  9. Mmmm, that does look sinfully good! I'd definitely need milk!

  10. This looks perfectly baked and so tempting.

  11. OMG, what a sinful pie! Pure temptation!



  12. Hi! Thanks for visiting my blog.

    The first photo in this post is so luscious! I want to lick the screen - very beautiful.

    You can also make Dulce de Leche on the stovetop in a saucepan, but you have to stand there stirring for a long time. I don't know what's worse - that or the fear of exploding cans. Either way, congratulations on getting over your fear. This is a lovely pie!

  13. I made the DDL in a can last year. It WAS fun and de-licious!
    And this pie, whoa, heaven!

  14. Oooh I don't know a single soul that doesn't go weak at the knees for Bannoffee pie! That looks fabulous! :D

  15. yum yum yum!!!!
    i usually eat this at big chills in delhi...yours looks divine!!
    btw, what cream do use?? fresh or tetrapack? do u know how to make fresh cream at home?

  16. Liz - Why don't you make it then? It's so easy, and so delicious!

    Ria - Thanks love <3

    Ingrid - A glass of milk it definitely needed!

    Divya Vikram - Thanks so much.

    Rosa - Truly is :D

    Erika - I find cooking the cans too be very easy. No work, I just keep refilling the water every half an hour.

    Katrina - It is fun. I now make 5-6 at a go.

    Lorraine - Wow, then if you love it that much, coming from you, it's a compliment.

    Anonymous - I need your e-mail id, I'll give you all the information you need. Thanks for visiting :)

  17. my email id is one2pri@gmail.com :)

  18. Hi Avanika! I just wanted to know whether this crust stays as is or it it very crumbly because if i have a party where I want to individually portion the pies I want to make sure that it stays properly, otherwise should I use a regular short crust pastry instead?

    1. Hi Fatima. The crust, while crumbly, is certainly sturdy enough to cut into individual pieces. Don't worry about a thing, and enjoy your party :)


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