Banoffee Pie ... Take Three

Banoffee Pie Review--

I had a feeling that I wasn't going to like the refrigerated version of what is essentially a graham cracker pie crust.  I went ahead and made this pie the traditional way because I always want to start with the classic before modifying a recipe.  So here's what I learned:



The crust - should have been baked.  Despite the note below about graham crackers not quite being the same, I think they'd make a perfectly acceptable substitute. If you weren't British or used to the slightly less sweet flavor of digestive biscuits you really wouldn't notice a difference. I would bake this crust as I would a graham cracker crust - at 375 degrees for about 10 minutes or until golden brown.  If you simply mix the ingredients and refrigerate the crust (per the original recipe) you get a very crumbly almost choke-on-it dry crust.


The "toffee" - which is really nothing more than dulce de leche or caramelized canned milk.  I used canned dulce de leche.  I think it has a metallic flavor.  Next time I would try actually slow cooking the condensed milk, and I would add 2-3 Tbsp of brown sugar to intensify the flavor.


The bananas - were bananas.  Nothing to change.


The whipped cream topping - fresh whipped cream is always delicious.  I might try it with cool whip just to see if tastes better with the flavor profile of the cake.


The shaved chocolate - good.  Chocolate always good.  I would add Heath bits as well.


So there you have it - Banoffee pie with my modifications.  Still a decent pie, but I'm a much bigger fan of the Upside Down Apple Pie previously mentioned here.

Until next time...