Chocolate Banoffee Pies

Banoffee pies are an English pastry dessert made from bananas, cream, toffee and boiled condensed milk (aka dulce de leche). Now this is purely preference, but Banoffee is perhaps the most satisfying dessert you can finish a meal with. Banana, caramel and biscuit. Add chocolate and you've got a great combo!

INGREDIENTS
250g dark chocolate digestive biscuits
180g unsalted butter
1 tbs cocoa powder, plus extra to dust
1/2 firmly packed cup (100g) brown sugar
395g can condensed milk
75g dark chocolate, melted
1 tbs golden syrup
300ml thickened cream
2 small bananas, sliced

PREPARATION
Finely crumb biscuits in a food processor. Melt 80g butter and add to crumbs with cocoa. Process to combine. Press into six 10cm loose-bottomed tart pans. Chill for 20 minutes until bases are firm.

Place sugar and remaining butter in a pan over low heat, stirring, until butter has melted. Add condensed milk and stir over low heat for 5 minutes or until mixture is a thick, golden caramel. Remove from heat, then add chocolate and golden syrup, stirring to combine. Fill tart shells with caramel mixture. Chill for at least 1 hour to set.

Whip cream until soft peaks form. When ready to serve, place tarts on plates, top with sliced banana and whipped cream, then dust with cocoa.

Quick Custard Pie

There are few things as delicious as a custard pie; using a pre-made pie case speeds this recipe up immensely.

INGREDIENTS:
1/3 cup Sugar
2 T Flour
1/2 T Salt
3 Eggs
3 cup Milk
1/4 T Nutmeg
9" unbaked pie shell

PREPARATION:
Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour this into the remaining hot milk. Pour into unbaked pie shell. Sprinkle nutmeg over top.

Bake at 350 degrees F. for 45-60 minutes.

Rhubarb Crumble Pie

This rhubarb pie is topped with a buttery spiced oat crumb mixture. Serve with a scoop of ice cream for a perfect summer dessert.

INGREDIENTS:
1 unbaked 9-inch pie shell
1 1/2 pounds rhubarb stalks
1/3 cup water
3 tablespoons all-purpose flour
3/4 cup sugar

Topping:
1/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon

PREPARATION:
Heat oven to 350°. Prepare pie shell or thaw a frozen pie shell.

Trim and rinse the rhubarb stalks. Slice large stalks in half lengthwise. Slice rhubarb stalks crosswise in 1/2 to 1-inch lengths. Combine sliced rhubarb and water in a medium saucepan.

In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, stirring until well blended; add to the rhubarb mixture. Stir well and bring just to a boil. Reduce heat to medium low. Cover but leave the cover ajar to let steam escape and continue simmering for about 5 minutes, or just until tender. If desired, add a little red food coloring to make the filling more colorful. Spoon filling into the prepared pie shell.

With a pastry blender or fingers, combine the topping ingredients until blended and crumbly. Sprinkle over the top of the pie. Bake for 35 to 45 minutes, until topping is browned and the filling is bubbly.

Peanut Butter Pie - Reduced Fat

Make this special and delicious recipe for any occasion. Using reduced fat ingredients for the milk, cream cheese, peanut butter and whipped topping makes far healthier than the full-fat version.

INGREDIENTS:

1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
7 tablespoons sugar, divided

2 large egg whites, lightly beaten

Cooking spray

1 1/4 cups fat-free milk

2/3 cup reduced-fat crunchy peanut butter

1/2 teaspoon vanilla

1/2 cup (4 ounces) fat-free cream cheese, softened

1 (8-ounce) container frozen fat-free whipped topping, thawed

3 tablespoons finely chopped salted, dry-roasted peanuts

1/4 cup shaved milk chocolate (about 1 ounce)

PREPARATION:

Preheat oven to 350°. Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.

Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

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Apple, Blackberry & Butterscotch Tart

This is one dessert that just NEEDS to be served with whipped cream. (Well, it doesn't need to, but I cannot imagine it served any other way!) This tart is simple and delicious; put down the pastry - make your own as per this recipe or use store bought - then fill with slices of apple and blackberries before pouring over the butterscotch. Sprinkle with icing sugar and serve with whipped cream!

INGREDIENTS:

- Filling
2 large / 3 small Granny Smith apples

15/20 fresh or frozen blackberries

150g brown sugar
3 Tbs plain flour
2 eggs

4 Tbs cream, plus extra for serving

- Pastry
120g plain flour

60g butter

Pinch salt

1 tsp lemon juice

Iced water

PREPARATION:

Make the pastry by putting the flour in a pile on a bench. Dice the butter and add with the salt, rubbing with your fingertips until the mixture resembles breadcrumbs. Sprinkle over the lemon juice and then 1 tablespoon of water at a time, mixing with your fingers until it begins to bind. Gather together into a ball and wrap in plastic. Chill for 20 minutes.

Bring the pastry up to room temperature. Roll out to fit a 21cm tart or flan dish and trim. Preheat the oven to 210C. Peel the apples, core, halve and slice thinly then pile into the case. Dot over the blackberries.

Whisk together the brown sugar, flour, eggs and cream then pour over the fruit. Bake for 10 minutes then lower the oven to 180C and continue cooking. If the edges of the crust become too brown, cover with tinfoil and continue to bake until the filling is set.

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Strawberry Tart

Strawberry tarts are delicious, for dinner parties, afternoon teas and on picnics. These tarts are easy to make and all the ingredients can be prepared in advance but the final assembly of them is best left up to an hour in advance as the pastry can become moist.

INGREDIENTS:

1 1/4 cups all-purpose flour (spooned and leveled)

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1/3 cup sugar

1/4 teaspoon salt

1 bar (8 ounces) reduced-fat cream cheese, softened

1/4 cup sugar

1 1/2 to 2 pounds strawberries, hulled and halved

1/4 cup seedless red currant jelly

PREPARATION:

Preheat oven to 350°. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.

With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.

In a medium bowl, mix cream cheese and sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan). Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.

In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan 1 - 6 hours; remove from pan just before serving.

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Chocolate Custard Tart

This is a rich and creamy tart that makes a sinfully delicious dessert.

INGREDIENTS:
1 ½ cups finely ground chocolate cookies
6 tablespoons unsalted butter, melted

7 oz extra-bitter chocolate, chopped
1 cup cream
1/2 cup milk
2 tablespoons sugar
1 egg

Brandy Whipped Cream
1 3/4 cups double cream, chilled
3 tablespoons confectioner’s sugar
2 tablespoons brandy, or to taste

PREPARATION:
In a bowl, mix the chocolate cookie crumbs and butter. Press into the base of a 9" springform pan. Place in refridgerator to chill while preparing the filling.

Preheat the oven to 250 degrees. Place chocolate in a bowl. Bring the cream, milk, and sugar to a boil in a saucepan. Add the mixture, a third at a time, to the chocolate, stirring each addition until combined. Beat the egg in a large bowl. Whisk in a quarter of the chocolate-milk mixture until just combined, and add to the remaining chocolate. Tap the bowl to get rid of any air bubbles. Pour the custard into the tart shell, filling it to the top.

Bake for 20 minutes, rotate front-to-back, and bake for another 20 minutes or until the custard is set around the edges but jiggly in the center. Serve with brandy whipped cream.

Brandy Whipped Cream
Whip the cream and sugar together in a bowl until soft peaks almost form, add the brandy, and continue beating until stiff.

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Banana Rum Cream Pie

The rum and gelatin give this pie a richer taste and satisfying firmness. Vanilla wafer biscuits can be used in place of butter cookies if desired. Garnish pie with fresh banana slices.

INGREDIENTS:
1 ½ cups finely ground butter cookies
6 tablespoons unsalted butter, melted

7 ripe bananas, divided
3/4 cup whole milk
8 ounces white chocolate, coarsely chopped
2 tablespoons dark rum
1 teaspoon unflavored powdered gelatin
3 cups heavy cream

PREPARATION:
Position a rack in the center of the oven and preheat to 350°(F). Butter the bottom of a 9-inch springform pan. In a small bowl, combine the ground butter cookies and melted butter. Press evenly into the bottom of the prepared pan. Bake for 8 - 10 minutes or until lightly browned; set aside to cool.

Cut 5 of the bananas into 1-inch pieces and combine with the milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 5 minutes. Puree this banana mixture until smooth. Pour into a medium bowl and stir the white chocolate into the mixture until completely melted; set aside to cool.

Place the dark rum in a small microwave-safe bowl. Sprinkle the gelatin over and let stand for 5 minutes to soften. Microwave the gelatin mixture on HIGH for 7 seconds until melted. Let stand 2 minutes. Stir ½ cup of the banana mixture into the gelatin. Fold the banana gelatin mixture into the remainder of the banana puree and set aside.

Whip the cream until stiff peaks start to form. Stir 1/4 of the cream into the banana filling to lighten it, then fold in the remaining whipped cream in three additions. The filling may have a slightly grainy appearance. Cut the remaining bananas into 1/4-inch pieces. Place the banana slices evenly over the bottom of the crust. Spoon the filling into the cooled crust and refrigerate for 5 hours or overnight until set.

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Ultimate Banoffee Pie

Banoffee Pie is reputed to be the most popular 'named' pudding in the world - with this recipe it is easy to see why!

INGREDIENTS:
100g (3½oz) butter, melted
250g (9oz) digestive biscuits
100g (3½oz) butter
100g (3½oz) dark brown soft sugar
397g can Condensed Milk
4 small bananas
284ml carton double cream, lightly whipped
Cocoa powder, for dusting

PREPARATION:
To make the base, crush the biscuits until like fine crumbs then tip into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.

Place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel. As soon as it thickens, remove from the heat. Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.

To serve, remove the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with the cocoa.

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French Chocolate Silk Pie

This delicious recipe is sweet and rich with the texture of silk. The secret is in the mixing of the eggs - be sure to mix for a full 5 minutes per egg.

INGREDIENTS
4 x eggs
1 cup butter, room temperature
1 1/2 cup white sugar
4 (2 oz) squares unsweetened baking chocolate, melted and cooled
2 teaspoon vanilla extract
1 prepared 8" pastry shell, baked and cooled


PREPARATION
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
Refrigerate at least 2 hours before serving.

Reeses Cup Pie

If you know someone who loves Reese's Peanut Butter Cups, then this is the recipe for them! Garnish with shaved chocolate.

INGREDIENTS
2 pkg. instant chocolate pudding
1 (8 oz.) Cool Whip
6 Reese Cups
2 chocolate Graham Cracker pie crust

PREPARATION
Follow directions for mixing instant pudding. Dice Reese Cups up; mix into pudding and mix well. Mix in Cool Whip until smooth. Pour into pie crust. Freeze 4-6 hours. Let thaw 10 minutes before serving.

Pumpkin Pie

This is a sweet pumpkin pie that is quick and easy, and spiced with ginger and cinnamon. Delicious!

INGREDIENTS:
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9-inch)

PREPARATION:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until the center is set.

From http://southernfood.about.com

Snickers Pie

The caramel, nut and chocolate bar provides the basis of this delicious and easy chocoholic pie recipe!

INGREDIENTS:
8 (2.07 oz) Snickers bars, divided
4 oz. semisweet chocolate
1 T. Bailey's Irish Creme liqueur
1 egg, seperated
1 T. sugar
2 C. whipping cream

PREPARATION:
Chop 7 of the Snickers bars and press into the bottom of a 9", non-stick pie pan for the crust. Chop and reserve the remaining bar. Melt semi-sweet chocolate over hot water or in the microwave. Stir in liqueur. Beat in egg yolk. In a med. bowl, whip egg whites to a soft peak and gradually add sugar until it holds a stiff peak. Fold in chocolate mixture. Whip cream to soft peaks. Fold 2/3 of the whipped cream into the chocolate mixture. Place chocolate mixture on top of pie crust. Garnish with remaining whipped cream and reserved chopped Snickers bars.

Refrigerate until ready to serve.