Banoffee Pie

by angelika on September 16, 2010

So Daddy had a bad day. We decided to make him a treat, since the kids and I are nice like that. Little Man (who, by the way, this week has designated himself “Worker Man”) can always be coaxed into being kitchen helper. Particularity where there is pie involved. Baby girl helped by sitting in the kitchen cheering me on with her mamamamas while dumping out all of our food baskets.

If you don’t know what Banoffee Pie is, prepare yourself. Seriously. You might want to sit down while reading this. Banoffee pie is a ridiculously decadent, gloriously divine, food coma inducing, undo the top button of your pants kind of dessert. We are talking graham cracker crust, smothered in ganache, a layer of toffee, a layer of banana, another layer of toffee and then covered in a pile of soft vanilla scented whipped cream. Am I speaking your language?

I have only made this pie a handful of times, as it is, without a doubt, a diet buster. My husband just loves it though. He has the sweet tooth in the family. My recipe is an adaptation of a Paula Deen recipe. She did not have the ganache layer though, and I just can’t see why you ever wouldn’t want chocolate. 
Banoffee Pie

2 cups graham cracker crumbs
1 1/2 sticks of soft butter
2oz semisweet, bittersweet, or unsweetened chocolate (half of a bar)
1/2 cup heavy cream
1/3 cup sugar if using unsweetened chocolate, 1/4 cup for bittersweet 
2TBS butter, cubed
2 cans of organic sweetened condensed milk
3 bananas
1.5 cups heavy cream 
1/4 cup confectioners sugar
1 tsp real vanilla extract
Preheat the oven to 350º. In a food processor fitted with a steel blade process the graham crackers until they are fine crumbs. Add in the butter in cubes and pulse a few times until it just comes together. Turn out the butter crumbs into a pie tin and press into shape with your fingers. Bake pie shell at 350º for 7-10 minutes until it turns golden. My oven is on the cool side so it took me 10 minutes. Start checking yours at 7. Take pie shell out of oven to cool. 
finished baking

Turn oven down to 325º. Pour the contents of both cans of condensed milk into a lasagna type baking dish. You want it to be ceramic or glass, not metal. Mine is a 9 x 12. Cover tightly with foil and then place dish into a larger baking dish or roaster filled half way up the smaller one with water. This water bath allows for even heating and gentle cooking. Bake for 1 1/2 hours.

before

When the 90 minutes are done carefully remove the pans from the oven. The water is obviously very hot. Remove the foil and what you will have is a gorgeous caramel colored toffee. 
after 90 minutes of baking 
While we wait for the toffee to cool we need to make the ganache. I love to use my food processor to make ganache. I have the mini prep one which I think works beautifully for this. On the stove heat the cream until just under a boil. In the food processor fitted with a steel blade process the chocolate until it is  in small bits. No need to powder it, just break it up well. Add the sugar, if you are using it, and pulse. When the cream is hot pour it into the food processor and let it sit for 1 minute. Then whiz it up until you have smooth ganache, add the butter a piece at a time and whiz until combined. Now you have decadent ganache and it could not have been easier. 
Pour the ganache into the cooled pie shell and spread out with a rubber spatula or an offset spatula. Cover with a piece of foil, or plastic or wax paper- whatever you have around- and cool it in the fridge. I find that letting the ganache set up a bit prevents it from getting too friendly with the toffee layer, if you know what I mean. 
Once the toffee is cooled, all there is between you and a slice of heaven is simple assembly. Take the pie out of the fridge and make sure when you touch the chocolate it does not stick to your finger. If it does, back in the fridge it goes for another 20 minutes. Unless you don’t care about chocolate and toffee swirling around… in which case you may carry on. Spread half of the toffee over the ganache layer. Slice your bananas into 1/2 inch rounds or so and spread them in a layer over the toffee. 
Now carefully spread the rest of the toffee over the bananas. This can be a little tricky as the slippery little buggers like to break pattern. 
Lastly you whip your cream with vanilla and confectioners (powdered) sugar. Then dollop and spread the whipped cream over the top of the pie, taking great care not to eat a cup of it straight from the spoon. 
My one bit of sage advice, cut your slices much smaller than you want to. The pie is the epitome of rich. 
this is all that was left after our slices 

Which is embarrassing as only 3 of us ate it, and my 3.5 year old had a pretty small piece.  All I can say in my defense is- I had a salad for dinner.

A votre santé! 

{ 1 comment… read it below or add one }

Anonymous September 19, 2010 at 10:57 pm

This is glorious and I am not even a banana lover usually.

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