Friday, January 13, 2012

Banoffee Pie


The last few days have been a little crazy with the first week of school, but Paul and I have dealt with the stress through excessive grocery shopping and Neutral Milk Hotel. And tonight we made Banoffee Pie. Banana Toffee Pie. Pie full of Sin. 


The first step to Banoffee Pie is to make a graham cracker crust. Just puree some graham crackers, enough melted butter to make it the consistency of wet sand, and a little cinnamon.    


This is the step where I improvised from all of the recipes I have seen on the internet. I decided to make a Nutella ganache to put at the bottom of the crust, really in an effort to keep the crust intact, but also because Nutella is delicious with bananas. I just heated fairly equal parts butter, cream, chocolate chips, and Nutella over low heat until it came together. Perhaps Banoffee Pie purists would skip this step, but I'm not one who cares much for convention. 


Next slice 3 bananas on top. Easy peasy.


Next is the most time consuming step, but it literally requires no skill, so don't worry. Buy one can of sweetened condensed milk. Boil some water in a pot. Place the can in the boiling water, making sure the water covers the top of the can (which should be easy as these cans are generally short and fat), then boil for about 2 hours and 45 minutes. Take the can out of the water, let it cool a bit before opening, and dump it on top of those bananas! The condensed milk will have magically turned into sweet and dark caramel-toffee!


Lastly just whip some cream, slap it on, and maybe throw some sprinkles too just for kicks. That might sound violent but show your pie who's boss! Let it chill out in the fridge for an hour or two and then eat it!

Right now, our pie is setting in the fridge, and Paul is making sea salt caramels. He said if he were to write a book on the subject it would be entitled, "I Did it, but the Kitchen is Sticky."



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