Monday, September 29, 2014

Banofee Pie

If there is one thing I enjoy most about the creative process behind cooking and baking, it is the license you are given to deter from a recipe and make it your own. Case in point, Banofee Pie. Being a traditional British dessert it has many variations, based on region and apparently their Grandmother's own preferences. I saw recipes that called for everything from dulce de leche to caramel sauce or whipped cream to cream cheese as the components of the filling. The one constant was bananas and toffee, which gives the dish its namesake. I'm not a terribly huge fan of bananas, but I'm trying this thing where I give certain foods a second chance. And if I'm going to cover it in caramel and toffee it should mask the banana flavor pretty well, don't you think? Because I am a poor post-grad with very little time on my hands I cheated and used a store bought graham cracker crust and jarred salted caramel sauce. Keep your pitchforks and torches at bay, please! I am saving my baking energy for the numerous Christmas presents I will have to bake in just a few months time. I would however like to apologize in advance for the less than stellar picture of my pie. I wanted to showcase all of the layers inside of it, but it had other plans, like melting into a beautiful gooey mess. But sometimes the ugliest food turns out to have the best flavor, and my roommates can vouch for its amazing flavor as it disappeared all too quickly!

Banofee Pie
  • 3 ripe bananas, smashed with a fork
  • 1 jar of salted caramel ice cream topping
  • 1 bag of Heath bits
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup of powdered sugar
  • 1 1/2 tsp. vanilla
  • 1 cup cocoa powder
  • 1 store bought graham cracker crust
Thankfully this is a "bake-less" recipe all that is really involved is layering the ingredients in the pie crust. First, smash the bananas in a shallow bowl and transfer them to the pie crust, they will act as the base. Next, warm your salted caramel sauce and spoon it over the bananas (save a little for garnish), adding about 3/4 of the bag of Heath bits. Next is the only real labor involved in this pie, making the chocolate whipped cream! Whisk together the cocoa powder and heavy cream until they are well combined. add the vanilla and powdered sugar and whip on high speed until soft peaks form. Dollop the whipped cream on top of the pie and smooth over with a rubber spatula. Garnish the pie with the remaining salted caramel sauce and Heath bits. Refridgerate after serving, that is, if it makes it that far.

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