Monday, April 1, 2013

Banoffee Pie

I had the pleasure of making this pie and being able to share it with my grandparents. Following a lovely lunch, this was a really great way to end the meal. Sometimes you just need to make a tried-and-true, old-fashioned pie.
Well, it wasn't my tried-and-true per say, I had never made a Banoffee pie before. BUT, I went crazy researching recipes and comments for making Banoffee pie, until I was confident I had a no-fail recipe.

I had taken an interest in making one after reading another blogger's post about it's origins. 
I had always thought Banoffe pie had to do with coffee and bananas...but I was mistaken, it's toffee and banana! This is a brilliant combination and is a really nice change from chocolate-overload desserts that I am usually drawn to. Of course, chocolate is still made it's appearance on the pie, but only a little... as decoration. The bit of bitterness the dark chocolate lent the pie, did complement the super sweet bananas and toffee wonderfully.

This is a classic English dessert that I look forward to making again! It was a breeze to put together and the result is a grand presentation. 
What really won me over was the texture. The soft bananas and toffee pair really well with the chewy graham cracker crust and fluffy whipped topping.

Now, I will admit...while I was making the pie I was a little concerned about how it would turn out. To me, a layer of toffee just didn't seem...how do I want to put this...appetizing? I thought the banana and toffee were mixed together as a filling before being put in the pie crust, instead of being layered separately like how the recipe called for. To make myself feel better, I did add a single layer of banana before pouring the toffee into the crust. There...that's better! Whew. I realize this isn't normal, but I liked it, and I don't think anyone would really notice...or care for that matter.

Banoffee Pie

adapted from maameemoomoo
yield: 1 10 inch pie

2 1/2 cup gluten free graham cracker, crushed
1/4 cup almond meal as needed
1 cup butter, melted
1 can condensed milk
5 bananas, divided
200 ml whipping cream
1/4 cup dark chocolate, melted

Fill a large pot with water and submerge the can of condensed milk in the water. Place the pot on the stove and bring to a boil. Continue to boil the water for 2 hours, adding more water as needed.
Remove the can and let cool completely.
I use the plastic baggie and rolling pin method for crushing graham crackers, I always end up with crumbs everywhere, If you prefer another method go for it.
Melt the butter, add the cracker crumbs and thoroughly mix. I thought my mixture was too wet still, so I added almost 1/4 cup of almond meal. Press mixture into the base and onto the sides of a 10 inch pie dish (I used a springform pan).
Chill for 1 hour.
Here is where I added one banana slice layer.
Open the can of condensed milk. Spread onto the base of your crust. Chill for 1 hour.
Peel and thinly slice the rest of the bananas, layer on top of the toffee layer.
Whip the cream for a few minutes on high (I used a hand-held blender), and spread this over the bananas.
Decorate with the melted dark chocolate.

This pie was also super easy to make gluten free. All you really need to do is buy gluten free graham crackers, which are now quite common to find in grocery stores. Of course if you are feeling really ambitious you could try to make your own graham crackers, but in this recipe I settled for store-bought.

Now, since making this recipe, I can say it is my tried-and-true, I look forward to making this again for another gathering.

What are some of your favorite flavor combinations?

I'm pretty sure banana and toffee will be making it's appearance in the kitchen much more frequently, and the chocolate...that will always be close at hand ;)

Cheers, 

     Suzy


2 comments:

  1. LOVED the Banoffee pie!

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    Replies
    1. Oh so glad! It's a keeper recipe, that for sure!

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