Banoffee Pie

Have you ever seen Love Actually? I have. Many times.

Do you know that scene when Juliet (Kiera Knightley) goes to Mark’s (Andrew Lincoln) apartment? She goes there looking to see if he has good video footage of her wedding. When Mark opens the door, she offers him banoffee pie. “What the heck is that?” I’ve thought to myself. So I googled it, and I immediately wanted to have some. And simple as that, I decided to make this pie for myself.

Banoffee pie is banana and toffee pie. Get it? Banana+toffee=banoffe. Doesn’t that sound delicious!?! I really liked this pie. The texture is creamy and silky. It’s cool, delicious, and both indulgent and refreshing.

Also, the technique for this recipe is simple to handle – but what makes this awesome is the transformation some of the ingredients go through. That might sound stupid because all cooking is about transformation. But, I was really blown away how simple things can change. With some heavy beating, cream transforms from a liquid to a semi-solid. I knew whipped cream was cream that was whipped, but I had never made it myself before. But the best transformation was the condensed milk! With heat, it becomes something completely different. It becomes toffee! Look at the pictures below and be impressed.

This recipe is a mix from Nigella Lawson, Brooklyn Limestone, and a graham cracker crust recipe I’ve used before.

Ingredients:

Crust-

1 1/2 cups graham cracker crumbs (about 10 full cracker strips)

3 tbsp sugar

4 tbsp unsalted butter (plus more if needed)

Filing-

3 large bananas

1 14oz can of condensed milk

2 cups whipped cream

1 tsp vanilla extract

1/2 tbsp brown sugar

chocolate shavings (or chocolate bar)

Directions:

1. Remove the label from the can of condensed milk. Place the can in a large pot, cover with water, and bring to a boil. Boil for 2-2.5 hours. Make sure that the can is submerged for the entire time! If you let the water level drop your can will explode and your kitchen will be a scary mess.

2. Once the allotted time has passed, take the pot off the stove. Let the can cool. You’ve just made toffee. How easy, yet impressive, is that?!

2. Preheat oven to 350°.

3. In a food processor, blend the graham crackers until you have fine crumbs.

4. In a medium bowl mix the graham crackers and sugar.

5. Melt the butter in the microwave, then add it to the graham cracker and sugar. Mix until the graham cracker crumbs are all moistened. You want a consistency of slightly wet sand – sand that’s been wet but is drying out. If you need to, you can add more than 4 tbsp of butter.

6. Press the graham cracker crust into your pie plate – bottom, sides and edges. If you want a thick crust use all the mix. I used about 3/4 of the mixture. If you’re not using all of it, set the remainder aside in case you need to do any patchwork later.

7. Put the crust in the oven and bake until it just begins to brown, about 8 minutes.

8. Cut the bananas in slices and layer them on the bottom of the crust.

9. Open the can of toffee. Use a knife to stir the toffee until it is smooth.

 

10. Pour the toffee over the bananas. If need be, use the knife to smooth any uneven spots.

11. Using an electric mixer beat the whipped cream, vanilla extract, and brown sugar. Beat until the texture is thick and whipped.

12. Spread the whipped cream on top of the toffee. Sprinkle chocolate shavings over the top.

13. Put in the fridge and let set for 2 hours.

14. Slice and serve!

 

Messy level: For a pie, this is actually a really easy and low-mess recipe. The only part that is messy is the graham cracker crust because crumbs get everywhere during assembly. Everything else is really straightforward and there is so little baking to make such a great pie.