BANOFFEE PIE

It was new year's eve and my parents bought a lot of fruits. Traditionally, my parents would buy 12 different round fruits, which they believe to bring good luck throughout the year. My parents lived most of their lives abroad. My mom used to work in Hong Kong while my dad in South Korea (so I am not surprised having this kind of tradition in the family)

Since there is a craze in circles at home, not to mention the coins and polka dot shirts, I decided to make a round sweet dessert! I even sliced each peeled bananas in circles to fit the occasion. Though we ran out of gas after making this but my family and even our relatives loved it. If you have a sweet tooth for a dessert, I highly recommend this recipe.
You can make this ahead of time or even make your own caramel sauce in advance, stock it up and use it whenever you want. (Aside from it is cheaper to make it in bulk, you save time and gas!)

For the crust

1 1/4 cup Graham Crackers crumbs

1/3 cup Unsalted Butter, melted

1 teaspoon Cinnamon, ground

For the filling

1 can (397 grams) Condensed milk

1/2 cup Brown sugar

1/2 cup Butter3 pieces Banana, medium size (slice right before assembly)

For the toppings

1 cup All Purpose cream, chilled

2 Tablespoons Powdered/ Confectioner's sugar

Procedure:
1. To make the crust, combine Graham Crackers crumbs with cinnamon, and melted butter in a mixing bowl until well-blended.
2. With a spatula or spoon, press the crust mixture on a 9-inch removable bottom pan (You can also use any pie plate covered with aluminum foil).
3. Place the crust in the chiller for 1 hour or until set.
4. Meanwhile, in making the filling, place the butter and brown sugar in a non-stick saucepan over low fire with constant stirring until dissolved.
5. Add condensed milk and bring to gentle boil, stirring continuously. Remove from fire.
6. Pour half of the caramel sauce in crust, add sliced bananas. Cover with the remaining on top. (Note: You can set aside some of the sauce for decorating)
7. Whip all purpose cream and sugar until stiff. Spread and cover on top of the filling.
8. Finish off by piping caramel sauce as toppings

 

Tips:
*How to make a stabilized whipped cream:   
- Use a chilled stainless steel bowl and beaters by placing in the freezer for at least 15 minutes before whipping the cream; and 
 - Beat heavy whipping cream with powdered sugar. For every cup of whipping cream, use 2 Tablespoons of powdered sugar.
*How to make an instant caramel sauce:
- Remove label of condensed milk; 
- In a boiling water, enough to cover the whole can, place the condensed milk; 
- Let it boil for 2 hours; and 
 - Cool the can down, remove content and place in a clean and dry container with cover.