Barbadian Banoffee Pie

Ingredients

In this Barbadian adaptation of Banoffee Pie, we incorporate the flavors of Barbados by adding toasted coconut to the whipped cream topping. This addition gives the pie a tropical twist and enhances the overall taste and texture. Additionally, we use local Barbadian bananas, known for their sweet and creamy flavor, to further enhance the tropical experience. We alse have the original recipe for Banoffee Pie, so you can check it out.

• 1 ½ cups (150g) graham cracker crumbs 1 ½ cups (150g) graham cracker crumbs
• ½ cup (113g) unsalted butter, melted ½ cup (113g) unsalted butter, melted
• 1 can (14oz/397g) sweetened condensed milk 1 can (14oz/397g) sweetened condensed milk
• 3 ripe bananas, sliced 3 ripe bananas, sliced
• 1 ½ cups (355ml) heavy cream 1 ½ cups (355ml) heavy cream
• ¼ cup (30g) powdered sugar ¼ cup (30g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• ½ cup (40g) shredded coconut, toasted ½ cup (40g) shredded coconut, toasted

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 26g, 16g
• Carbohydrates (total, sugars): 44g, 32g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   In a bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
3. 3.
   Press the crumb mixture into the bottom of a 9-inch (23cm) pie dish to form the crust.
4. 4.
   Bake the crust in the preheated oven for 10 minutes, then remove and let it cool completely.
5. 5.
   In a saucepan, place the unopened can of sweetened condensed milk and cover it with water. Bring the water to a gentle boil and let it simmer for 2 hours. Make sure to keep the can fully submerged in water at all times.
6. 6.
   After 2 hours, carefully remove the can from the water and let it cool completely before opening.
7. 7.
   Spread the caramel evenly over the cooled graham cracker crust.
8. 8.
   Arrange the sliced bananas on top of the caramel layer.
9. 9.
   In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. 10.
    Spread the whipped cream over the bananas, covering the entire pie.
11. 11.
    Sprinkle the toasted shredded coconut over the whipped cream.
12. 12.
    Refrigerate the pie for at least 2 hours before serving.
13. 13.
    Slice and serve chilled.

Treat your ingredients with care...

• Graham cracker crumbs — If graham crackers are not available, you can substitute them with digestive biscuits or shortbread cookies.
• Sweetened condensed milk — Ensure the can is fully submerged in water while caramelizing to prevent it from exploding or burning.
• Bananas — Use ripe bananas for the best flavor and texture. They should be firm but not overly soft.
• Heavy cream — Chill the mixing bowl and beaters in the refrigerator before whipping the cream for better results.
• Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning.

Tips & Tricks

• For a more pronounced coconut flavor, you can add a few drops of coconut extract to the whipped cream.
• To save time, you can use store-bought caramel sauce instead of caramelizing the condensed milk.
• If you prefer a sweeter crust, you can add a tablespoon of sugar to the graham cracker crumbs before mixing with the melted butter.
• For an extra touch of indulgence, drizzle some chocolate sauce over the pie before serving.
• Serve the pie with a sprinkle of cinnamon or a dollop of whipped cream on top for added flavor.

Serving advice

Serve the Barbadian Banoffee Pie chilled for the best taste and texture. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

Presentation advice

Garnish the pie with a few banana slices and a sprinkle of toasted shredded coconut on top. This will enhance the visual appeal and give a hint of the tropical flavors within.