If you were a reader of
Lucy's Life all the way back last spring when I went on my
vacation to Scotland, you may remember me raving about the deliciousness that is
Bannoffee that I discovered while I was there. Since returning from my trip, I have only attempted on
bannoffee recipe and it wasn't great, so I never posted it.
You can imagine my excitement when I discovered that this week's
Food Network Cooking Chef's Challenge was
Danny Boome and that he had a recipe for
Bannoffee Pie. There was no question for me as to what I would be making.
I made a few slight changes to the recipe and switched up the order of some of the directions but kept to the basics, overall. I was very pleased with the results. It was rich and delicious! The only problem was that the
FD's cousin said she doesn't like desserts with banana in them, because she doesn't like the noise they make?
Umm, what?
Bannoffee Pie - adapted from
Danny Boone2 cups crushed graham crackers (about 1/2 box)
1/2 cup melted butter
1 (14-ounce) can sweetened condensed milk (or make your own from
this recipe - this is what I did)
1/8 cup brown sugar (I don't know if this would be necessary if you were using canned sweetened milk but I needed it to help with the colour and the thickening of the milk)
2 large bananas
2 cups whipping cream
1/8 cup sugar
1 tsp vanilla
1/2 dark chocolate bar, grated
Add the crushed crackers to a food processor. Pour in the melted butter and pulse until it sticks together and the graham crackers get pulverized. Pour the graham cracker mixture into a 9-inch spring form pan and press with your hands or a 1 cup
measure to evenly distribute on the bottom of the pan. Chill to set in the fridge while preparing the remaining ingredients.
Pour the can of condensed milk in a medium saucepan (or the ingredients for the homemade recipe and the brown sugar) and cook over low heat for about 45 minutes stirring frequently. Be careful not to burn as it sticks to the bottom of the pan.
Meanwhile, while the sweetened condensed milk is cooking, whip together whipping cream, sugar and vanilla until stiff.
When the sweetened condensed milk is thick and toffee like, pour the toffee over the graham cracker base. Spread evenly. To test for desired thickness, place a small dessert bowl in the freezer for about 10 minutes. Remove and drop a small amount of the sweetened milk onto the bowl. It will cool and become the consistency that it will be when set.
Slice the peeled bananas and arrange over the top covering the entire surface.
Spread whipping cream over the top.
Sprinkle top with grated chocolate. Refrigerate until ready to serve.
Makes 8 servings.
Peanut butter pie is one of my very favorite desserts. In fact, I have no idea how I've gotten this long without posting the recipe. It's one of my MIL's recipes that I have fallen in love with. And, actually, I'm not going to post the recipe today, either. What I am going to do is post the recipe for a variation of my MIL's recipe that my mom put together this weekend for my Grandpa's 74th birthday. It is sinfully rich and delicious. It is not for the faint hearted!
Freeze for at least 3 hours until ready to serve.
Serves 10.
