Monday, August 16, 2010

Banoffee Pie



First things first, today his my hubby’s Birthday so in honor of him I am celebrating with a pie dish he recommended me to make last week. It is another banana dish, but this time it is paired with some homemade toffee, yum! I was hoping to also share with you a recipe for homemade pie crust, but if I’m being honest I still haven’t mastered pie crust. I typically don’t make a lot of pies. I prefer cake, cookies, and most other sweets over pie, so my experience with homemade pie dough needs a little more practice, especially in the looks department…I haven’t mastered the ruffled edge! All that to say, this pie was nothing short of sweet and delicious. Normally I would say that a pie with banana should be eaten the day it is made, but I was surprised by how good the pie was the second day after all the flavors had set together and mingled for a while. The homemade toffee is super sweet, but toned down with the banana and whipped cream. All together, the banana and toffee worked really well together and made for a pie even I wanted more of!

Banoffee Pie

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2 cups canned sweetened condensed milk (21 oz)

1 9-inch round of refrigerated pie dough (from 15 oz package)

3 large bananas

1 1/2 cups chilled heavy cream

1 tablespoon packed light brown sugar

Place oven rack in middle position and preheat oven to 425 degrees.

Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.

While toffee is chilling, clean pie plate and bake pie crust in it according to package instructions. Cool pie crust completely in pan on a rack, about 20 minutes.

Spread toffee evenly in crust, and chill, uncovered, 15 minutes.

Cut bananas into 1/4 inch thick slices and pile over toffee.

Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.

*Note: Toffee can be chilled up to 2 days (cover after 1 hour). Toffee-filled crust can be chilled up to 3 hours.


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