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[Food] Banoffee Pie...

Should Banoffee Pie have a biscuit base or pastry?

  • Biscuit Base

    Votes: 115 87.8%

  • Pastry

    Votes: 16 12.2%
  • Total voters
    131


Cotton Socks

Cotton Socks

Skint Supporter
Feb 20, 2017
2,152
Javeaseagull said:
Loving this! Could anything be more NSC than discussing the merits of Banoffee pie? I don’t even know what it is but am in bits laughing about this thread. Yes I have had too much too drink!
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It's 1 packet digestives & half a packet of milk choc digestives smashed to smithereens with a rolling pin & then added to melted butter. Before you start taking your stress out on the biscuits you put 2 cans of condensed milk to boil in a saucepan. That takes about 2 hours & careful watching of the saucepan so that the water doesn't go too low (and saying ffs when you realise you've forgotten to take the labels off the tins). Your BISCUIT base will be in the fridge to chill at some point. You'll then burn yourself & put caramel everywhere when you open the tins to spread on the BISCUIT base & then put a layer of banana on it. Then goes back into the fridge & you can put some cream & flake on it later, as all is good in the world after smashing the BISCUITS with a rolling pjn. :lolol:
 




A1X

A1X

Well-known member
NSC Patron
Sep 1, 2017
20,524
Deepest, darkest Sussex
Yes Chef said:
Personally I think biscuits give off a mediocre cheesecake vibe, but live and let live etc
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IMG_0634.png
 


Javeaseagull

Javeaseagull

Well-known member
NSC Patron
Feb 22, 2014
2,806
Cotton Socks said:
It's 1 packet digestives & half a packet of milk choc digestives smashed to smithereens with a rolling pin & then added to melted butter. Before you start taking your stress out on the biscuits you put 2 cans of condensed milk to boil in a saucepan. That takes about 2 hours & careful watching of the saucepan so that the water doesn't go too low (and saying ffs when you realise you've forgotten to take the labels off the tins). Your BISCUIT base will be in the fridge to chill at some point. You'll then burn yourself & put caramel everywhere when you open the tins to spread on the BISCUIT base & then put a layer of banana on it. Then goes back into the fridge & you can put some cream & flake on it later, as all is good in the world after smashing the BISCUITS with a rolling pjn. :lolol:
Click to expand...

My teeth are aching just reading that. Thanks. :ROFLMAO:
 


Cotton Socks

Cotton Socks

Skint Supporter
Feb 20, 2017
2,152
jcdenton08 said:
Biscuit base. It is my all-time favourite dessert and I’m not a dessert guy, but I’ll always have Banoffee Pie if it’s available.

I’ve never, ever seen it served in pastry and it sounds weird.

Sounds like they didn’t have a clue and I’m quite upset hearing about this :angry:
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I find it adds extra 'zing' with a cucumber & mint sauce on the side. :lolol:
 


H

Half Time Pies

Well-known member
Sep 7, 2003
1,575
Brighton
Years ago I made a special visit to the hungry monk just to sample the banoffee pie and was frankly up in arms when it came out with a pastry base! It's a long time ago but I also seem to think they had sprinkled coffee on the top! They might have invented it but others refined it and made it so much better.
 




Y

Yes Chef

Well-known member
Apr 11, 2016
1,908
In the kitchen
The last time I remember making it in a professional capacity (as a junior chef de partie) it had a PASTRY base. I'm so SORRY, but the restaurant did have 2 rosettes, so they might have FANCIED it up a bit
 


Cotton Socks

Cotton Socks

Skint Supporter
Feb 20, 2017
2,152
drew said:
Pastry or biscuit base is good. Not exactly the most challenging of recipes though especially now you can buy tins of caramelised condensed milk rather than having to boil it a tin for a couple of hours!!
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That just doesn't work. My yoof wanted to do a Banoffee pie when he was at school. Time was obviously limited & so he had to take those ready made things, they are just shite. I'm sure they way he bought it home may have played a part but the caramel wasn't 'right'.
 






Cotton Socks

Cotton Socks

Skint Supporter
Feb 20, 2017
2,152
Yes Chef said:
The last time I remember making it in a professional capacity (as a junior chef de partie) it had a PASTRY base. I'm so SORRY, but the restaurant did have 2 rosettes, so they might have FANCIED it up a bit
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You don't need to apologise as you were only a Jnr. Now you're not a Jnr you should go back & tell them that they weren't entitled to their TWO rosettes @jcdenton08 is prepared to fight them over it.
 






















jackanada

jackanada

Well-known member
Jul 19, 2011
3,506
Brighton
Cotton Socks said:
It's 1 packet digestives & half a packet of milk choc digestives smashed to smithereens with a rolling pin & then added to melted butter. Before you start taking your stress out on the biscuits you put 2 cans of condensed milk to boil in a saucepan. That takes about 2 hours & careful watching of the saucepan so that the water doesn't go too low (and saying ffs when you realise you've forgotten to take the labels off the tins). Your BISCUIT base will be in the fridge to chill at some point. You'll then burn yourself & put caramel everywhere when you open the tins to spread on the BISCUIT base & then put a layer of banana on it. Then goes back into the fridge & you can put some cream & flake on it later, as all is good in the world after smashing the BISCUITS with a rolling pjn. :lolol:
Click to expand...
Spice it up and get some ginger nuts in there
 








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