Bourbon Whipped Banoffee Pie

Isn’t it amazing how foods bring back fond memories of events, family gatherings or travels? The textures and flavors of Banoffee Pie brings Bear and I right back to our amazing time we spent in Ireland! This was the first time we had this delicious dessert and now from time to time we love to recreate those times we had in Ireland by making this pie. Now, if we could just recreate the Guinness beer, we had over there we would be in our glory.
I would rate this pie as a simple easy recipe; however, I would say it needs just a bit more time to create due to boiling the condensed milk. We love regular Banoffee Pie but wanted to add a bit more flavor to make it more personal to our taste and flavors. I love dark chocolate however, I did not want the flavor to overwhelm the pie, so we grated some as a finishing touch on top. We also decided to add some of our homemade Bourbon vanilla to the whipped cream topping. You can also add a splash of Bourbon into your whipped cream or any other favorite flavors.

PREP TIME: To make your Carmel base for the pie, boil 1 can of condensed canned milk. Peel off the labels. Make sure that you submerge the can completely in water and boil at a low simmer for 2 1/2 to 3 hours. Do not cover with a lid and make sure to check back frequently to ensure your can stays covered in water. Place your can in the refrigerator to cool.

INGREDIENTS:
1 can of condensed milk (cooked into caramel sauce)
½ package Digestive biscuits
8 Tablespoons unsalted butter
2 ripe bananas
1 cup of heavy whipping cream
1 ½ teaspoons of sugar
1 teaspoon of vanilla
½ teaspoon of salt
½ -1 oz of Bourbon or other liquor to taste (you can skip this)

1. For the crust, melt butter over low heat stirring as needed. Crush Digestive biscuits in a large Ziploc bag with a rolling pin. Pour crumbs into a medium bowl and slowly add the melted butter until the crumbs are moist and will form and hold together when pressed together. Add salt and stir to combine. Press the mixture into the bottom of the pie plate and work it up unto the sides of the plate. Press firmly to pack down.

2. Pour and spread the caramel sauce over the top of the crust. Cover with Saran wrap, making sure not to get the wrap on the caramel. Refrigerate for 3 to 4 hours until becomes firmer to touch.

3. Slice the bananas on top of the caramel sauce. 1 layer is enough, but if you love bananas feel free to add more.

4. Pour heavy cream, vanilla, sugar and liquor of choice into a mixing bowl. Using a hand mixer or your Kitchen Aid, whip into soft peaks, taste and add more sugar or liquor as needed. Add fresh shaved chocolate to the top.

Serve and enjoy!


Tools:
9 inch pie plate - https://amzn.to/3mOH1Y6

spatula - https://amzn.to/2I0BS0t

hand mixer - https://amzn.to/3p0o6vh

Kitchen Aid mixer - https://amzn.to/34Zoy4Q