Standardized Recipe Form

BANOFFE PIE
Recipe Name ______________________________ Category ___________________________ Recipe # __________________________

HACCP Process: __________ 1- No cook ______ 2- Cook & Same Day Serve _____3- Cook, Cool, Reheat, serve____4- SOP Controlled _____

Ingredients For_______ Servings Directions: Include step by step instructions, the critical control
points (CCP- specific points at which a hazard can be reduced,
Weight Measure eliminated or prevented) and critical limit ( time and/or
temperature that must be achieved to control a hazard).

graham cracker crumbs 1 & 1/2 cups 1.Preheat oven to 350°F (177°C).
180g 2. Make the crust: If you're starting out with full graham crackers, use a food processor or blender to
grind them into fine crumbs.
granulated sugar 50g 1/4 cup Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the
melted butter.
unsalted butter, melted 6 tablespoon The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the
85g mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs
down into the bottom and up the sides to make a compact crust. Do not pack down 369 with heavy
dulce de leche** 1 & 1/4 cups force because that makes the crust too hard. Simply pat down until the mixture is no longer
crumby/crumbly.
bananas, sliced 2 large Tips:
You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth
out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where
Whipped Cream 2 cups the edge and bottom meet to help make a rounded crust—this helps prevent the crust from falling
apart.
480ml 3.Bake the crust for 15 minutes. Cool for 15 minutes
confectioners' sugar or granulated sugar* 1/4 cup
4. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip
the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about
pure vanilla extract 1 tsp 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect
consistency for topping and piping on desserts.
5. Spread dulce de leche on top of the crust.
optional toppings: chocolate shavings, 6.Arrange banana slices in 1-2 layers on top of the dulce de leche, then spread whipped cream on
chopped nuts, or toffee bits for garnish top.
7. Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with toppings before
serving, if desired.
• Cover and store leftover pie in the refrigerator for up to 5 days.
Serving Size __________________ Pan Size ____________________ Oven temperature & Baking Time :_____________________
350°F (177°C).

Yield__________________________ Number of Pans ______________ Temperature Minutes

Conventional __________ __________
Convection ___________ __________
Serving Size ___________
___________ Meat/ Meat Alternative
___________ Fruit/ vegetable
___________ Grains/ Breads