Banoffee Pie Recipe
We have a lot of birthdays around this time – mine, Harriet’s, Beatrice’s and Tim’s are all within a few weeks of each other. Tim’s is the last of the great hurrah and this year for his birthday, quite understandably, he requested this pie (it is also the one I served for our medal ceremony).
Banoffee pie was invented in the 80’s in Great Britain. The name is a cross between “Banana” and “Toffee”. In case you, like me, are a little wary of anything banana, don’t let that off put you. The way Tim describes this pie is “it’s like I discovered a color I never knew existed and suddenly the world is more beautiful than before.” My only critique of this pie is that it is very rich and sweet, so for balance, leave the whipped cream unsweetened.
Betony’s BANOFFEE PIE
For the Pie Crust
1/4 tsp salt
For the Filling
splash of apple cider vinegar – I find that acid really brings out caramel flavors
Mine is a take on this version by Savuer (pretty similar except that I added salt, a splash of acid in the caramel, changed the crust to biscoff cookies, and reduced it from 4 to one banana)