Banoffee Pie

The British are a rather unique group of people, with Monty Python, the Queen’s Guard, Mr. Blobby and marmite, quite frankly, you never know what you’re going to get from them. This pie follows suit.  Cooking the toffee layer on the stove top should have clued me in this would be an interesting pie. Making this pie takes a longer than expected, but totally worth it!  In my opinion, the pie tastes much better if refrigerated 4-6 hours or even overnight, so keep that in mind when tackling this dessert.  I did have a first while making this pie. After eighteen years of having a kitchen-aid mixer I actually used the whisk attachment! I’ve always been a little leery of using this gadget. It doesn’t make sense to me that it would work, because it is doesn’t touch the bottom of the bowl, so how can it whip or anything else? Well kitchen-aid proved me wrong. It not only whipped, but it did it while I was cutting the bananas for the 2nd layer of this Banoffee Pie. Enjoy!

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This unique British dessert is irresistible. Banana slices, sticky toffee, and whipped cream are arranged in layers over a graham cracker crust resulting in a candybar type of dessert. The unsweetened whipped cream keeps it from being overly sweet, but many of our critics said that they would prefer a sweetened whipped cream.

The Pie Crust
2 sticks unsalted butter, melted
1 ½ cups of honey graham crackers or 10 oz. of digestive biscuits (it is a British thing and hard to find)
½ cup of sugar
3 tsp. ginger or 1 Tbsp. ginger

Crust Instructions

  • Crush the graham crackers into a fine crumb text.
  • Add the sugar and ginger mix well.
  • Add the melted butter.
  • Press into a 9″-diameter tart or cheesecake pan with a removable bottom.
  • Press the mixture up the sides of the tart form with the back of a spoon.
  • Chill the crust in refrigerator for at least one hour. (note there will be a pool of butter in the middle of the crust, don’t worry it is supposed to be there).

The Filling
1 stick unsalted butter
12 cup packed dark brown sugar
1 (14-oz.) can condensed milk, such as Carnation brand
4 bananas
1 pint heavy cream
Grated chocolate

Filling Instructions

  • Melt the butter in a small saucepan.
  • Add brown sugar and heat until sugar is dissolved.
  • Add the condensed milk, bring to a boil for a few minutes, stirring continuously. The toffee should darken slightly.
  • Pour the filling into the crust.
  • Cool and chill for at least one hour but I recommend at least 4 hours or overnight.

To serve

  • Remove from the pan and carefully transfer to a serving plate.
  • Thinly slice the bananas and place them in layers on top of the caramel.
  • Whip the cream and spoon it over the toffee and bananas, sealing the filling in. Sprinkle the top of the pie with grated chocolate.

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About Tammy

Blogging was not around the first 30 years of my life. Back in the old days, blogging review about something. Usually the person writing this review was a professional in their field. Since than blogging has changed how we share and learn information. Today bloggers are not necessarily professionals. They are usually ordinary people which want to share what they were impressed by or that have changed their lives. With trepidation I consulted my friends about being a blogger. Their first question was invariably, why? At first, I could not articulate why. Finally, I realize it was three events that happened to me within a month that led me to create this project. Please indulge me, and follow my train of thought as I attempt to connect the dots.create your own world. We've created a set of roleplaying First, over the summer I participated in a role play site. Within this site, there are hundreds of plots you can write for. Once you choose a plot you create a character profile. Then with other writers you collaborate on a storyline that supports the plot. I love this process. Not only did my writing improve, but fills a void I have when I’m not writing. Unfortunately, the story lines never last long enough and I’m left wanting more to write. Secondly, my husband believes we live on this vast farm. Through the years he has cultivate an enormous dwarf orchard which provides not only enough produce for us but also for ALL our neighbors, friends and family. The reality is we live on a normal size lot in the middle of a city. Nevertheless, we pick buckets and buckets of pears, cherries, apples, kiwis, plums and figs. Sadly, when I make pies from our abundance the only people around to eat it….is us. We honestly do not need the extra calories so I considered not baking any more pies. Than this project developed where I could share my pies. Thirdly, for the 3rd or 4th time I’ve watched the movie “Julie and Julia”. I have always marvel at how Julie makes herself this challenge of cooking every recipe (524 to be exact) from Julia Child’s “Mastering the Art of French Cooking." cook book all in one year. No matter her obstacles she preservers. For years I have secretly admired Julie. I’ve often wish I had the courage to do what she did. So because I don’t have enough to do in my life. Why not start a blog about something? After bouncing what seem like a million ideas I came up with this crazy project. A blog about pies. Tammy’s Pie Lab Sigh…… so my blog is about pies, pies and more pies. Here are my plans. I have picked the most unusually dessert pies I can find. As you can see this is not just a blog but also an experiment. I am going to cook one pie every week for a year. I have eight pie tasters that will critique each pie. To prevent any preconceived notions of how the pie should taste. I will withhold the pie’s name until after it is critique. Then I will post the history, the recipe, and the critiques of the pie. In addition, there will be some experiments, countless websites to explore and everything you wanted to know about pies and more.
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