I see the words ‘Banoffee Pie’ on a menu and my well-conditioned brain automatically thinks “OMG how am I going to burn those thousand odd calories!!” Ever noticed how most Banoffee Pies served in restaurants have a HUGE portion size, which most definitely needs half a dozen extra spoons so you can do justice to the dessert?
This is a classic English pie, a combination of bananas and toffee. The toffee is prepared by boiling a tin of condensed milk for 3 hours until the milk sugars caramelise and turn into toffee. This is also called dulche de leche. My version of Banoffee Pie has got an Indian twist that makes it a tad healthier, but has as much flavour as the original one.
Mishti Doi is a Bengali dessert where whole milk is reduced, mixed with some caramel and then set into yogurt in an earthen pot. The pores in the pot are said to absorb any excess water, making it a thick and creamy dessert, almost like a crustless cheesecake and the caramel gives it a toffee like flavour.
The recipe uses Mother Dairy Mishti Doi as the pie filling, which reduces time considerably in making the dulche de leche. You do of course have to let the Mishti Doi drain all the excess water overnight so you get a thick creamy filling.
Recipe for Mishti Doi Banoffee Pie
Prep time: 12 hours including yogurt draining time
Cooking time: Under 10 minutes