This pie feels like humble celebrations. Only a few ingredients and finished with a billowing whipped cream–it is perfect for any day of festivities.
It was my best friend's birthday this week and I am sure we've known each other for many life times. We help balance one another in times times of need and madness. We all go a little crazy sometimes. And it's okay. Serendipitous coincidences happen to us on a regular basis. Without knowing–we will make the exact same dish for dinner, have the same idea or thought, apply for the same job, end up at the same cafes or bars without plans and we live in a city of millions of people. Even existential life crises have arose at the same time... Although it's better when they don't because it's a lot of obscure universal conversations with alternate crying. At least we take turns, I guess?
I'm always excited to celebrate birthdays of the people I love–it makes me happy thinking of how they have changed my life and how blessed I am to know them. So this year a pie with some thick dulce de leche and a massive cloud of whipped cream was in order. I gave it to her alongside a bottle of tequila and a large green juice. Because it's all about balance, right?!
I love how easy it is to make dulce de leche from sweetened condensed milk. If you haven't done it, you are in for a massive sugar high and tooth-achey ride of your life!!!! Because I don't believe you can resist eating this straight from the can if you are human. If you resist, you are officially a non-human. And you should try it because all the humans are doing it, dude.
Boil the can of condensed milk in a pot of water and then like magic you peel open the top and voila! Dulce de leche! Alchemy at it's finest. Simmering time varies depending on how dark you want yours. I like mine dark. Real dark, with intense caramel notes and richness. You can make a bunch of cans at once which store in your cupboard for months. Then you have dulce de leche on hand to top over your ice cream, spread on cookies, or eat by the spoonful. Dangerous? Yes. Do I regret it? Never.
(note: for more detailed instructions on boiling, see recipe at the bottom of the post)
Things to know about banoffee pie:
1. Banoffee = banana + “toffee".
2. It's a messy pie–gooey, sloppy and doesn't stay together very well. Kids will love it.
3. It's a classic British dessert aka pudding.
British food is one of my favourites. Not enough people give credit to this cuisine in my opinion and I've even heard people say British food is terrible. And when they do I say,
“ARE YOU F*$KING CRAZY!? Have you had an English roast dinner?! It's literally one of the most delicious things on the planet! And what about meat pies? Cornish pasties?! Ummm SCONES! HELLO! Yorkshire pudding! Scotch eggs?! F*&KING FISH AND CHIPS MOTHERFU*%ER!!!" Then they start looking scared because I'm apparently being too intense. So then I'm all, “Just kidding. Ha. Ha." 😬 Because it's awkward. But I wasn't kidding guys. I wasn't.
Is anyone else obsessed with The Great British Bake Off?! If you are, then you'll be familiar with the brilliance that is Banoffee.
I was way too eager this time and didn't let the pie crust set in the fridge so this happened. But it's important to embrace the imperfections and messiness of life. It's also important to be patient... But that's something I'm not that good at.
t h e m a g i c
i n s p i r a t i o n : it's a celebration bitches!
f e e l s : crunchy + soft + gooey
e a t w i t h : coffee, espresso, tea, lemonade, margaritas!
m i g h t l i k e i f y o u ' r e i n t o : retro pies, stone cottages, rolling hillsides, small town fairs, balloons, bouncy castles, playing in the mud.
t h e s c i e n c e
i n g r e d i e n t s :
- 400 g digestive biscuits
- 156 g butter (11 tbsp)
- 1 can sweetened condensed milk (or 1 can of pre-made dulce de leche)
- 3-4 ripe bananas
- 2 cups of whipping cream
- dark chocolate, for grating
m e t h o d :
Dulce De Leche
*Takes 2-3 hours* Make one or many at a time. They will keep in your cupboard for a few months.
- Remove label from can(s) of sweetened condensed milk. Place can on it's side in a large pot (so it doesn't bounce around and make annoying sounds while simmering for hours). Fill pot with water so that it comes 2 inches or more above the can.
- Turn on the stove to high heat until the water comes to a boil. Reduce heat to medium and continue to let it simmer for 2-3 hours depending on how dark you want your dulce de leche. I let mine simmer for 2 hours and 45 minutes. *make sure to keep checking your pot and adding water so that the cans are ALWAYS covered with water, apparently they can explode if not.
- Remove cans from water carefully with tongs and place on a wire rack to let cool. Do not open them while they're hot, the caramel may spurt out because still hot. I refrigerated mine overnight to get a nice thick texture when spreading it into the pie.
- Use a food processor or mortar and pestle to turn digestive biscuits into fine crumbs. Place in a medium bowl.
- Melt butter in a saucepan over the stove on low heat. Pour butter into biscuit crumbs, 1/3 at a time while mixing until evenly distributed.
- Press biscuit dough into a tart or pie pan between 9" to 11.5" in diameter.
- Cover with plastic wrap and place in the fridge for at least 30 minutes to firm it up.
- Open dulce de leche and spread into the pie shell with a spatula or off set frosting knife.
- Cut bananas into even slices about 1 cm thick and place across the dulce de leche.
- Whip the whipping cream until thickened. Sweeten slightly if desired. I left mine plain because the dulce de leche and bananas are very sweet together so the cream helps balance the dessert.
- Spread on the whipped cream thickly with a spatula.
- Grate dark chocolate on top to amount desired.
*Will keep in refrigerator for another day or two.