Missed Post: Banoffee Pie
I made this for a potluck a few months back and apparently failed to blog it. Which is a shame as it was one of the easiest, tastiest desserts I had made in a long while.
The recipe I took inspiration from is here: http://www.curtisstone.com/Recipes/Desserts/Banoffee-Pie.aspx
These not my images, as mine was consumed so quickly that I literally had no time for a photo; I put it out, ran to the restroom, came back and poof, it was gone! But they give you an idea of the loveliness.
I did say this was easy because I did one reasonable short cut and one short cut no self respecting cook should likely admit to. But it was really tasty.
Short cut 1: Buy dulce de leche in the can ready to go rather than to risk making danger pudding. ("Pot go boom" was not something I wanted to experience).
Short cut 2: A tub of low fat cool whip to replace the fresh whipped cream (oh the shame, but it made it somewhat "healthier" at least in calorie count). I do admit this would be even better with real cream. Don't judge me.
Banoffee Pie
1 package of graham crackers (8-10 of the large crackers, ie 4 sections as I recall).
1 stick of butter, melted
2 cans of dulce de leche (you can make your own, but I don't advise it)
3-4 bananas
8 oz tub of thawed low fat cool whip (stop laughing!) or freshly whipped cream (about 1.5 -2 cups I would guess)
Whiz the graham crackers in a food processor til fine crumbs. Or if feeling a need to release tension, put in a large ziploc bag and pound with a rolling pin or other heavy object until fine crumbs. Making a graham cracker crust here, not rocket science. Combine with butter so it sticks together well (I didn't use quite all the butter). Press into a pie pan (deeper dish is probably best) or springform pan if you want to be fancy. Chill for ~1 hour.
Now, here's the hard part. Open the dulce de leche can and pour into the crust. Open the second if you want to be really decadent (it's optional but lovely). Smooth out the dulce de leche and layer on sliced bananas; you can put them all here or you can same some to make the top pretty. I was taking this for folks at work so I reserved one banana for fanciness. You can also mix the bananas and the cool whip/whipped cream and layer the whole shebang on top too. That is very nice also.
Open tub of thawed cool whip (exhausting!) and slather on top of bananas. Try to make it look nice. Top with artfully arranged bananas. If you want to get crazy you could even save some dulce de leche and drizzle some of that on top. I am not that crazy.
Chill 2-4 hours (or as long as you can stand it; it will be fine served immediately).
I do love dulce de leche. It is food of the devil. I could eat it out of a can and never stop.
I'd better go find some celery. BTW this is not point friendly by any stretch of the imagination, even with low fat cool whip.
The recipe I took inspiration from is here: http://www.curtisstone.com/Recipes/Desserts/Banoffee-Pie.aspx
These not my images, as mine was consumed so quickly that I literally had no time for a photo; I put it out, ran to the restroom, came back and poof, it was gone! But they give you an idea of the loveliness.
I did say this was easy because I did one reasonable short cut and one short cut no self respecting cook should likely admit to. But it was really tasty.
Short cut 1: Buy dulce de leche in the can ready to go rather than to risk making danger pudding. ("Pot go boom" was not something I wanted to experience).
Short cut 2: A tub of low fat cool whip to replace the fresh whipped cream (oh the shame, but it made it somewhat "healthier" at least in calorie count). I do admit this would be even better with real cream. Don't judge me.
Banoffee Pie
1 package of graham crackers (8-10 of the large crackers, ie 4 sections as I recall).
1 stick of butter, melted
2 cans of dulce de leche (you can make your own, but I don't advise it)
3-4 bananas
8 oz tub of thawed low fat cool whip (stop laughing!) or freshly whipped cream (about 1.5 -2 cups I would guess)
Whiz the graham crackers in a food processor til fine crumbs. Or if feeling a need to release tension, put in a large ziploc bag and pound with a rolling pin or other heavy object until fine crumbs. Making a graham cracker crust here, not rocket science. Combine with butter so it sticks together well (I didn't use quite all the butter). Press into a pie pan (deeper dish is probably best) or springform pan if you want to be fancy. Chill for ~1 hour.
Now, here's the hard part. Open the dulce de leche can and pour into the crust. Open the second if you want to be really decadent (it's optional but lovely). Smooth out the dulce de leche and layer on sliced bananas; you can put them all here or you can same some to make the top pretty. I was taking this for folks at work so I reserved one banana for fanciness. You can also mix the bananas and the cool whip/whipped cream and layer the whole shebang on top too. That is very nice also.
Open tub of thawed cool whip (exhausting!) and slather on top of bananas. Try to make it look nice. Top with artfully arranged bananas. If you want to get crazy you could even save some dulce de leche and drizzle some of that on top. I am not that crazy.
Chill 2-4 hours (or as long as you can stand it; it will be fine served immediately).
I do love dulce de leche. It is food of the devil. I could eat it out of a can and never stop.
I'd better go find some celery. BTW this is not point friendly by any stretch of the imagination, even with low fat cool whip.