Mini Banoffee Pies Recipes
MINI BANOFFEE PIES
Go retro with this easy and ever-popular dessert that's been given a smart dinner party makeover
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
- Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly - you can use a teaspoon for this - and refrigerate for at least half an hour.
- Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.
- Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
- Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.
Nutrition Facts : Calories 612 calories, Fat 41.3 grams fat, SaturatedFat 24.8 grams saturated fat, Carbohydrate 54.1 grams carbohydrates, Sugar 39.2 grams sugar, Fiber 1 grams fiber, Protein 5.7 grams protein, Sodium 0.8 milligram of sodium
MINI SOUTHERN PECAN PIES
These tasty, pecan-filled mini pies are great for the holidays or an easy, elegant dessert anytime. The use of light corn syrup lets the pecan goodness shine through, rather than overwhelming with sugary sweetness. Be careful when eating these - if you get some of the filling on your face, your tongue may beat you to death trying to get to it! Try serving warm with vanilla ice cream. Serve warm or cool and place in airtight containers up to 1 week.
Provided by Squankdog
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pecans on a food processor and pulse until coarsely chopped.
- Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet.
- Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 319 calories, Carbohydrate 45.3 g, Cholesterol 34.7 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 163 mg, Sugar 21.5 g
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EASY MINI BANOFFEE PIES - SIMPLY DELICIOUS
From simply-delicious-food.com
4.9/5 Estimated Reading Time 3 mins
- Whip the cream with the icing sugar. A good tip is to whip the cream slowly as this creates smaller bubbles which results in a stable whipped cream. Whipping the cream too fast will result in large bubbles which will collapse and split easily.
- Pipe dulce de leche into each pastry shell then add a slice of banana. Top with whipped cream and chocolate shavings and serve.
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- Whizz the Oreos in a food processor to fine crumbs. Pour in the melted butter with the motor still running and whizz briefly until the mixture is the texture of wet sand. Divide between 2 x 12cm loose-bottomed tart tins and press into the sides. Chill for 10 minutes.
- Peel and slice the banana, then put a layer of banana slices in each tart tin. Warm the caramel sauce in the microwave until just pourable, then divide between the tarts. Leave to cool. Pour the cream into a bowl, then add the cream of tartar and ½ tbsp icing sugar. Stir, taste and add more sugar if you like, but take it easy as the rest of the tart is very sweet. Whip the cream to soft peaks, then transfer to a piping bag fitted with a star nozzle. Pipe swirls over each tart. Or, spoon the cream on top and make swirls and peaks using the back of the spoon. Chill until needed, then serve dusted with cocoa powder.
MINI BANOFFEE PIES RECIPE - PILLSBURY.COM
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- Heat oven to 450°F. Make pudding as directed on box for pie filling. Cover with plastic wrap; refrigerate.
- Unroll pie crust onto work surface. Using rolling pin, roll out pie crust into 12-inch round. Using 2 1/2-inch round cookie cutter, cut 24 rounds from pie crust, rerolling scraps if needed. Press 1 pastry round into each of 24 ungreased mini muffin cups. Spoon 1 teaspoon of the dulce de leche (reserve 2 tablespoons) in each cup.
- Bake 4 to 7 minutes or until light golden brown. Cool in pan 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Spoon 1 teaspoon pudding (refrigerate remaining pudding for another use) onto dulce de leche in each cup. Top each with 1 banana slice and 1 teaspoon whipped cream.
BANOFFEE PIE RECIPE BY ARCHANA'S KITCHEN
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- Grind the biscuits in a food processor until a gravel-like consistency. Pour in the melted butter and mix again. Divide the mixture between 6 small metal tart tins with removable bases. Press hard into each one. Put in the fridge for 10 minutes.
- Melt the chocolate in the microwave for 30 seconds at a time until melted. Alternatively melt it in a glass bowl suspended above a pot of gently simmering water. When melted, brush the inside of each case with the chocolate and put in the fridge for 10 minutes again.
- Toss the banana slices with the lemon juice. In a bowl, whisk the cream, vanilla paste and Baileys Original Irish Cream until soft peaks form.
- Remove the tarts from the fridge. Spoon 2 tablespoons of the caramel sauce into each one, top with slices of bananas and dollop 2-3 tablespoons of the cream over each. Put the remaining chocolate in a plastic food bag, snip the tip off with scissors so there is a small hole, then use to drizzle the chocolate over the top of each tart.
CHEATS MINI BANOFFEE TARTS RECIPE - VJ COOKS + VIDEO
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4.4/5 (23)Category DessertCuisine ChristmasTotal Time 30 mins
- Preheat oven to 180°C fanbake. Prepare a muffin tin with lots of cooking spray or line each hole with baking paper, the pastry cases can be very hard to get out once cooked.
- Remove from oven and add one large tablespoon of caramel and 1 square of chocolate in each pastry case. Bake for 5 minutes until melted and pastry is cooked through.
- Once cooled remove tarts from tray, arrange sliced banana on top then a dollop of whipped cream. Scatter with chocolate shards or flake.
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MINI BANOFFEE PIES - COOK WITH MANALI
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Estimated Reading Time 7 mins
- Preheat your oven to 325 F degrees. Very lightly grease 2 mini springform pans with butter or oil. Set aside.
- Before you make the whipping cream, chill the bowl and the whisk attachment in the refrigerator for 15-20 minutes. Add cream to the chilled bowl.
BANOFFEE PIE CUPS | CLEOBUTTERA
From cleobuttera.com
4.6/5 (18)Estimated Reading Time 8 minsServings 10Total Time 6 hrs 30 mins
- Peel the label off a can of sweetened condensed milk, then place unopened in a large saucepan. Fill the saucepan with enough water to cover the can by 1 to 2 inches. Place the saucepan over high heat and bring to a gentle boil, then immediately reduce the heat to medium-low to medium, so that the water maintains a slow simmer.
- VERY IMPORTANT: watch the water level every 1/2 hour to make sure that its at least 1 inch above the can. Seriously, set a timer! Be sure that the can is fully submerged in the water at all times, or else it could explode! You will find that every 30 minutes or so you will need to add more hot water to the saucepan to keep the water at the right level. You will need to do this several times throughout the cooking process. Simmer the can for at least 3 hours and up to 4 hours for a deeper color, flavor and thicker consistency. I do 4 hours :)
- Turn off the heat, then using tongs remove the cans from the saucepan, set aside and allow the cans to come to room temperature before opening. DO NOT OPEN WHILE STILL HOT. Congratulations! You have now successfully made glorious dulce de leche!
- To prepare for whipping the cream, place the bowl and whisk attachment of a stand mixer (or a medium bowl and the beaters of a handheld mixer) in the freezer. This step is optional but using super cold equipments, really helps whip the cream faster and more efficiently into perfectly stiff peaks.
MINI BANOFFEE PIES - BE GOOD ORGANICS
From begoodorganics.com
- Bases: Blend chia seeds to a flour, then add oats and blend again to a flour. Add all other ingredients except walnuts and blend until sticky, then add walnuts and pulse on low until roughly chopped but still with some texture.
- Line a muffin tray with biodegradable wrap (wet the tray slightly to help it stick), then place 3-4tbsp of mixture in each casing. Press carefully to create 10 pie bases.
- Chocolate Layer: Melt cacao butter, then whisk in remaining ingredients, and pour ½-1tsp of chocolate sauce inside each pie base, spreading out flat – place in fridge to set.
- Caramel: blend all ingredients in a high speed blender until super smooth and creamy, scraping down the sides if needed. Pour a few tablespoons into each pie case, using a spoon to swirl the caramel into place. Place in freezer to set.
(NO BAKE!) BANOFFEE PIE [VIDEO] - THE RECIPE REBEL
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- Stir together graham crumbs and melted butter and press into the bottom and up the sides of a 9" pie plate.
- Spread Dulce de Leche (you cannot use caramel sauce! Follow the link for specific instructions for making Dulce de Leche from sweetened condensed milk) into the bottom of the pie crust. The easiest way to do this is to spoon dollops all over the bottom, then gently smooth it out.
- Slice bananas and place in layers on top of the Dulce de Leche. Place in the fridge while you make the whipped cream.
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