Banoffee Pie

BANOFFEE PIE: (also spelled banoffi, or banoffy) is an English pastry based dessert made from bananas, cream, toffee and boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include coffee. Its name is a portmanteau constructed from the words "banana" and "toffee".**
BRITISH INVASION: something that happens about twice a year when our friends from England come home to Canada for a holiday.

Our friend from Canada married a British 'Bloke' (haha I love pretending to be British) and they sadly chose England as their place to live (although we are trying to convince them to switch to Canada!). They were just recently here for a visit and my family had the pleasure of their company for lunch just before they left for the airport. A few days before, we were having a bonfire with them and I asked what I should make for dessert after our lunch. The decision was banoffee pie.

I had never made a banoffee pie before but figured it really couldn't be that hard, especially since I just finished baking school (not to say I haven't had mess ups before!). I looked on-line for a recipe and after glancing at a few I got the gist of what I needed to do and went to work. Here are the step by step instructions for your own banoffee pie making enjoyment! Trust me, it's worth the time!

Step 1: In a very large pot bring to a boil 1 bag of whole milk (1.3 L), 1 1/2 C sugar, 1 tsp baking soda, 1 tsp vanilla. Turn down heat to medium and continue to boil for about an hour, stirring occasionally, until caramel brown and thickened. Turn down heat to low and cook until thick and deep brown, be careful to keep a close eye and stir often so it doesn't burn. When toffee is finished cooking set aside to cool slightly.

Step 2: In an 8 or 9 inch springform pan mix together 2 C graham cracker crumbs and 1/4c melted butter. With a metal spoon press the crumbs up sides approx an inch high, leaving enough crumbs to press onto the bottom. Bake in a preheated oven @ 350 f for 15 min. Let cool for 5 min and then pour in the warm toffee mixture and smooth it with a spoon. Leave to set in refrigerator until cold. *If you want to decorate it with toasted coconut put 1/4 C shredded coconut (sweet or unsweet) in oven on a pie tin while the oven is on for the crumb crust. keep an eye on it as it will brown quite quickly after a few minutes (you want it to be a nice golden colour). Then set aside.

Step 3: Whip up 500 mL (2 C) whipping cream with 2 Tbsp sugar and 1/2 tsp vanilla to stiff peaks. Thinly slice two ripe bananas. Spread a thin layer of whipped cream on top of the cooled pie then spread with half the bananas, cover with another thin layer of whipped cream and remaining bananas and then top with remaining cream and sprinkle with toasted coconut* or chocolate shavings if desired. Keep in refrigerator until ready to serve.

Step 4: ENJOY!!

P.s. at lunch it was greatly enjoyed by all, especially our British friend who had seconds! YAY


1 comment:

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