B and I know a LOT of people getting a married this year. A LOT. We have 5 weddings to attend in the last 4 months of the year! One of the most special we’ve been part of was the marriage celebration of B’s sister (my amazing sister in law) and her awesome husband. Because they represent three cultures (British, American, and St. Lucian), B and his dad cooked an incredible feast representing all three cuisines. And, of course, I got to provide some dessert!
For “British”, I was tasked with making a banoffee pie, and by the time I put it out and popped outside to tell my mom dessert was out and walked back inside, it was practically GONE. It’s no surprise – banoffee pie is delicious. Bananas, toffee made from sweetened condensed milk, a light fresh whipped cream with a crumbly graham cracker-esque crust, this no bake sensation is easy yet scrumptious and the perfect way to incorporate a little bit of Britain into your life.
“We love you, Kasey & Mark” Banoffee Pie (adapted from Saveur)
Ingredients (Makes one 8 inch pie)
- 1 Package of digestive biscuits, crushed into a fine crumb
- 2 sticks of butter
- 1 small can sweetened condensed milk
- 1/2 cup dark brown sugar
- 1 tbsp kosher salt
- 2 large bananas
- 1 pint of heavy cream
- Cocoa powder for dusting
- Melt one stick of butter in a medium saucepan. Add biscuit crumbs to the pan, and stir until completely coated. Pat into pie pan.
- Put the second stick of butter, condensed milk, salt, and dark brown sugar into the medium saucepan, and cook on medium low, stirring constantly until the mixture reduces by 1/3 into a think toffee.
- Pour toffee into the pan over crust, and allow to cool completely.
- Slice bananas and top the toffee with bananas.
- Whip the heavy cream and a small, cold bowl with a handmixer, and top the bananas with the freshly whipped cream.
- Lightly dust the pie with cocoa powder. Will keep in the fridge for a few days (but it won’t be around that long).