Banoffee Pie

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The inspiration for this pie was born in a bathroom.

It’s not a gross origin story. I promise. Stick with me.

See, I have this one coworker, who even if I don’t encounter her at any other location during the day, I am guaranteed to see her approximately 12-14 times in the bathroom. It’s an oddly comforting fact of my life. So because of our similarly structured bladders, we’re granted some solid one-on-one sink-side exchanges. And during one of these recent chats, she said, “Hey, have you ever thought about making a banoffee pie?” I said, “No. But I will.” And so I did. And here we are.

I wish there was a more riveting tale to tell, but this is an example of what some might call the ordinary miraculous. Bananas, caramel, cookies, cream… all ordinary items, but together–so miraculously right. Banoffee pie is a real nice gift from our buds across the pond. Widely recognized as a signature British dessert, the pie traditionally contains a caramely toffee layer, fresh sliced bananas, and whipped cream. I started my pie on a Biscoff cookie crust to honor the journey banoffee made en route to America… you know, because Biscoff cookies are served by most any civilized air line that cares about the well being of its passengers.

Totally kidding. We’re using these toasty little biscuits because they’re dagum delicious–EOS. And to kick things up a notch, this iteration of banoffee pie has a layer of soul-warming banana curd, spiced with a bit of cinnamon and cracked black pepper. Cause black pepper and bananas are a cute couple. Try it out, see what I mean.

And since you [most likely] don’t have a cool and quirky in-house RD to inspire you on potty breaks, here are a few alternative forms of inspiration I find especially effective to get yoself in a banoffee-making mood today:

This song. And this song. And this bourbon.  …after all, it is Derby weekend. #TGIPieday

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Banoffee Pie

Crust

1 (8.8-ounce) package Biscoff cookies, finely crushed (about 2 cups crumbs)

1/3 cup milk powder

1 tablespoon light brown sugar

3/4 teaspoon salt

8 tablespoons unsalted butter, melted

  1. Preheat oven to 325°. Combine first 4 ingredients in a medium mixing bowl; whisk to combine. Stir melted butter into cookie mixture; toss until dry mixture is evenly coated with butter.
  1. Press cookie mixture evenly into  a 91/2-inch glass pie plate, pressing firmly along bottom and sides, to form crust. Bake at 325° for 12 to 14 minutes or until crust darkens slightly, rotating pan halfway through baking. Cool crust completely on a wire wrack.

 

Dulce de Leche Layer

4 cups whole milk

11/2 cups sugar

1/2 teaspoon baking soda

2 teaspoons vanilla extract

1/2 teaspoon salt

2 large bananas, peeled and thinly sliced into rounds

  1. Combine milk and sugar in a large saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar has dissolved. Stir in baking soda; reduce heat to low. Cook uncovered 21/2 to 3 hours or until mixture is a deep caramel colored and reduced to about 1 cup, stirring occasionally. Do not incorporate foam on the surface back into caramel mixture. Strain mixture trough a fine mesh strainer into cooled pie crust. Refrigerate until cooled. Arrange banana slices evenly over dulce de leche; press gently.

 

Black Pepper Banana Curd

2 large very ripe bananas, peeled

1/4 teaspoon freshly ground black pepper (mine is a heaping 1/4 teaspoon)

1/4 teaspoon ground cinnamon

2 tablespoons unsalted butter

3/4 cup sugar

2 tablespoons tapioca flour

1 tablespoon fresh lemon juice

2 large eggs, lightly beaten

  1. Combine bananas, pepper, and cinnamon in the bowl of a food processor; process until completely smooth. Melt butter in a medium saucepan over medium-low heat; whisk the sugar and flour into butter. Add lemon juice, eggs, and banana mixture to pan; stir with a rubber spatula to combine. Cook mixture, stirring constantly with a rubber spatula until mixture thickens enough to coat the back of a spoon. Pour banana curd over dulce de leche layer; refrigerate at least 4 hours.

 

Whipped Cream

11/2 cups heavy whipping cream,

3 tablespoons sugar

1/4 teaspoon vanilla extract

cinnamon

  1. Place a metal mixing bowl in the freezer for 10 to 15 minutes. Remove bowl from freezer; add cream to bowl. Using an electric hand mixer or stand mixer fitted with a whisk attachment, beat cream until soft peaks begin to form, gradually increasing the speed. As soon as cream begins to thicken add sugar, 1 tablespoon at a time, and vanilla extract; continue beating until stiff peaks form. Do not over mix.
  1. Arrange cream evenly over pie; lightly dust with cinnamon.

 

 



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