Sunday, January 18, 2009

Banoffee Pie

So far my cupcakes and muffins have been well received by my family and friends. Vanilla, orange chocolate and banana. Pies, on the other hand, are my Waterloo. I suck at making pie crusts. So when Gelli, our youngest sister asked me to make her a Banoffee Pie, I did everything to delay making it. But I didn't want to disappoint her, so off to the kitchen I went.

Banoffee Pie was created in an East Sussex restaurant called "The Hungry Monk" and was named after two of its ingredients, "banana" and "toffee". The recipe for this pie has evolved through the years.

I used a Pâte Brisée crust which I blind baked for about thirty minutes or so until the crust turned golden brown. I let it cool for a bit before brushing it with melted white chocolate. Then I spooned some dulce de leche (where have you been all my life?) that I made onto the crust before topping it with sliced bananas. I then drizzled some homemade caramel then blanketed everything with whipped cream. Finally, I topped it with chocolate shavings and then let it set in the fridge.

Although there is much to be desired when it comes to my pie making skills, I thought I did good.
The dulce de leche was sublime! (It took me four hours to make it. by the way.) It married well with the caramel and the bananas. The whipped cream cut through the sweetness of the dulce de leche and the caramel. As for the chocolate shavings, well since when do we have to explain the use of chocolate in dessert making?


Kevin said...

This pie sounds really good.

Donna said...

This sounds awesome! Picture looks great.

bébé de sucre said...

thanks kevin and donna. it's actually very good :) the crust needs work though. i blame it on myself, not the recipe :)