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.
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 June 23, 2014Published:
- Yield: 1 9-inch pie (16 Servings)
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 20 mins
- 2 packs graham crackers 268 grams or 17 crackers
- ½ stick unsalted butter melted
- 3 ripe bananas sliced
- 1 jar dulce de leche 16 ounces, good quality
- 1 pint heavy cream or cream of coconut
- powdered sugar optional, to taste
- 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.
- 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.
- While crust is cooling, slice bananas and start making whipped cream.
- 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!
- Heat caramel up in the microwave until it is easily pour-able. Place banana slices on crust concentrically and top with caramel sauce.
- Top with whipped cream and enjoy!