Tuesday, October 25, 2011

Bananas + Toffee + British touch= Banoffee Pie

If you haven't heard of banoffee pie, you need to take some time to get to know it! It's a fantastic British dessert that combines a tea cookie crust with a rich toffee filling, bananas and fresh whipped cream!
Since I came back from studying abroad in England, I have longed to try banoffee pie. I actually didn't ever eat any while I was across the pond, but I did get to enjoy some delicious sweets. You know what I'm talking about if you have ever had sticky toffee pudding! The Brits really know how to make a cake or pie and smother it in a rich pudding or sauce that makes it so deliciously sticky sweet.

They happened to be featuring British desserts on Saveur.com (http://www.saveur.com/, a fantastic foodie magazine), and I could almost squeal when I saw the banoffee pie recipe (http://www.saveur.com/article/Recipes/Banoffee-Pie-Classic)!

I was surprised by how easy it was to make and such few ingredients. The main splurge was finding and buying the tea biscuits and remembering to shave chocolate on the top of the pie, which I totally forgot to do. Like it needed to be richer...it didn't! Also, I would suggest using less than a whole pack of tea cookies. I ended up with way too much crust. And if you have a food processor, use it! Unfortunately I don't and had to beat the cookies for about 10 minutes and they were still chunky. Also, I only used about two bananas, but you could always go ahead and use the four that the recipe calls for.

The fiance and I loved finishing our dinner of lamb, cajun and italian sausages from Richard's Meat Market (http://richardscountrymeatmarket.com/) and sweet potatoes with a piece of this decadent and delicious pie. The toffee was so fantastic, especially with the unsweetened whipped cream and creamy bananas. I was thinking I bet using apples instead of bananas could make a great sort of caramel apple pie.

Overall, it was a success. And for a night, I felt like I was back in chilly, exciting England.


*Click on recipe card to enlarge and save

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