Banoffee Danger Pie

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Banoffee Pie is one of my favorite desserts. It’s a simple combination of bananas and toffee that together taste, as a whole, more than their parts. I’ve only seen a few banoffee “in the wild”, and whenever I see it I snatch it up.

That’s why when I was browsing Christie’s site “A Kitchen Hoor’s Adventures” for this month’s Secret Recipe Club, I knew I had to make the Bannoffee Danger Pie. Not only do I get to eat one of my favorite desserts, but I also get to learn how to make it. Calling it a recipe is a bit of a misnomer. I took some shortcuts and what follows below is more similar to assembly instructions.

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Wondering why it’s called “Danger Pie?” From the source:

Why “danger”? Glad you asked. Danger is this pies middle name not only because is it tasty and calorically sinful but its also incredibly easy to make! A dangerous combination. If you are on a diet, avert your eyes.

You would think pouring a whole jar of caramel into a pie would make it far too sweet, but this is a case of “sum of its parts is greater than it whole.” The bananas and cream cut the caramel to the perfect level of richness.

I attempted to make a non-dairy whipped cream topping using coconut cream and it worked perfectly – except I let it continue to whip while I poured the caramel and it separated. I left half of the pie plain for my friends and family that are dairy sensitive. I also baked up a few of these as mini-pies and they were irresistible.

Head on over to A Kitchen Hoor to see what else she has, including: Emeril-famous Sweet Potato Skins, Creamy Jambalaya Pasta, Vanilla Cupcakes with Blackberry Curd, and Peanut Butter Cheesecake Brownies.

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Banoffee Danger Pie Recipe

By nicole Published: June 23, 2014

  • Yield: 1 9-inch pie (16 Servings)
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 20 mins

Simplified from Brooklyn Limestone via A Kitchen Hoor.

Ingredients

Instructions

  1. Add graham crackers to a food processor and pulse. Add melted butter until moist. If you want to skip this step, you can also use pre-made crust.
  2. Press the graham crackers into a 9-inch pie plate. Bake at 350℉ for 10 minutes until golden brown and fragrant. Set aside to cool.
  3. While crust is cooling, slice bananas and start making whipped cream.
  4. Add either heavy cream or cream of coconut to the bowl of a stand mixer. Add powdered sugar to taste. It will also help make stiffer peaks. Don't over-whip the coconut cream. It will separate and you'll have to throw it away!
  5. Heat caramel up in the microwave until it is easily pour-able. Place banana slices on crust concentrically and top with caramel sauce.
  6. Top with whipped cream and enjoy!

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    1. I LOVE this pie!! It was so tasty and something I could easily make fat free. This one looks amazing!! I may have to make another one this summer…This just looks too good. YUM!

    2. Pingback: Banoffee Danger Pie: Hapa-tite | The Secret Recipe Club