Unlike other super sweet banoffee pies, this one is perfectly balanced. The miso in the dulce de leche adds an incredible savoury taste to the generally cloying toffee filling, which is then made better with billowy whipped cream and a good grating of bitter dark chocolate to finish.
Digestive biscuits 400g
Salted butter 200g, melted
Condensed milk 800g (2 tins of Amul mithai mate or Milkmaid)
Shiro Miso Paste 1 1/2 tbsp (I used the Shiro Miso paste from Urban Platter)
Rich’s whip topping 400g, cold
Good Quality Dark chocolate 50g for finishing
Whizz the digestive biscuits in the jar of a food processor until it resembles fine sand. Drizzle in the melted butter and continue to blitz the mixture until the mixture starts coming up the sides. Tip the biscuit mixture directly onto a pie plate and work the mixture with your hands pressing to forming the pie’s thick outer rim first before attending to the base. Once you’re happy with the thickness of the base and the rim, use the back of a glass to press down on the biscuit base (not too firmly), moving it around to compact the crumb. Wrap your pie base in clingfilm and transfer to a refrigerator.
Make the dulce de leche in either a pressure cooker. To make the filling, in a large pressure cooker keep the tin of condensed milk tin lying on its side and immersed completely in water. Let the pressure build in the cooker. When you begin to hear sounds from the whistle, that is, when it is ready to whistle up, turn the heat down to low. We want the pressure to collect in the cooker, then cook it slowly. Let it sit on the hob undisturbed for 20 minutes. Then, unlatch the cooker and wait for it to open. Gingerly fish out the tin and open immediately. The dulce de leche inside will have to be whipped until smooth and caramel-like. If you’d like a deeper colour for your dulce de leche, that would take an additional 10 minutes in the pressure cooker.
If you want to make this filling in the oven, empty the contents of both condensed milk tins in a glass pyrex bowl that’s transparent so you can make out the colour as it changes. Cover this with aluminium foil. Preheat the oven to 200 degrees celsius. Make a Bain Marie setting with hot water in an oven tray coming up the sides of your pyrex dish. Once the oven is hot, cook the condensed milk in the oven for 1 hour or more, depending on how deep of a colour you want from your dulce de leche. My ideal colour would be of a blonde caramel. Make sure to top up the water halfway through the process.
Once your dulce de leche is ready, add the Urban Platter Shiro Miso Paste to it while still hot and whisk the filling till smooth. Cool this for a few minutes and pour the filling onto the refrigerated pie crust, smoothening it out with an offset spatula if required.
Now I do a strange step which a lot of you would frown upon, but to me, I think it adds a lot to the final pie. I chop up a third of the banana into round coins and dot the surface of the banoffee pie, then allow it to set in the refrigerator for an hour at least (and sometimes more) before finishing with the remainder of the chopped bananas. For me, this layer lends its banana-ness to the filling as the bananas start to turn to mush in the filling as it sits and the bananas’s juices are released. If you want to skip this step, just add the chopped bananas half an hour before serving. This would also be the time you finish with your whipped cream.
Using a hand mixer, mix the still-cold whip topping to soft peaks stage and dollop it over the bananas. This may look messy, but you already know it’s going to taste incredible. Allow the pie to rest for half an hour in the refrigerator before serving with lots of grated dark chocolate on top.
Recipe by Belly Over Mind at http://bellyovermind.com/2018/05/20/two-incredible-no-bake-pie-recipes/