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.
Continue reading →