Earlier this summer, my family and I were so lucky to be able to go on vacation to two of the world’s most amazing and inspiring cities: London and Paris. I could write novels on the beauty and uniqueness of each city, but I’ll start with sharing a little bit about London. Let me tell you, this city, much like New York, has something for everyone! There are gorgeous gardens, museums, shops, and of course, endless food markets, restaurants, bakeries, and cafés for all of us food lovers! (Isn’t everyone a food lover?) On our first full day of touring in London, we began with a morning spent exploring Covent Garden. Covent Garden is a food oasis! It’s spectacular! There must’ve been somewhere from 30-45 food tents set up in rows, each selling the most exquisite food you ever did see. There were cheesecakes, tarts, french macarons, cupcakes, larger-than-life baby pink meringues, pies, eclairs, and not to mention TONS of savory food (though I pay so much more attention to the sweets)! I literally could not put my camera down for three seconds! Enough description, here are some pictures from Covent Garden…
At this point, all of the rumors and stereotypes of London’s ‘not-so-hot’ food scene were forgotten, and I knew that London did, in fact, have amazing food. (Or at least amazing looking)! It wasn’t until lunch the next day, however, that I discovered THE most delectable sweet creation of them all- Banoffee pie. For those who don’t get it at first, (I didn’t) Banana+Toffee=Banoffee. We were in a Panera-type café called “EAT,” which had a scant selection of desserts (two to be exact- lemon cheesecake and banoffee pie). My family and I decided to go for the banoffee, and we were not disappointed. Banoffee pie somewhat resembles banana cream pie (but taken to the next level). It’s super sweet, creamy, and rich banana greatness. After eating it almost everyday in London, (or actually, every single day) I knew I had to make it myself upon my return!
Banoffee Pie Recipe
What you will need:
Filling
3 cups whole milk
1 1/4 cups heavy cream
1 1/4 cups brown sugar (packed)
1/4 tsp. baking soda
1/8 tsp. salt
Pie Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter (melted)
3 bananas, sliced
2 cups heavy cream (chilled)
1/4 cup powdered sugar
2 tsp. vanilla extract
Making the filling
1. Place all of the filling ingredients in a large saucepan over medium heat.
2. Stir constantly, bring to a boil
3. Reduce heat to low and simmer for 3 1/2 – 4 hours, stirring and scraping the sides of the pan frequently until reduced by half. It should leave a thick coating on your spoon.
4. Remove from heat and cool to room temperature. As it cools, it will firm up and resemble a pudding pie filling.
Making the crust
1. Preheat oven to 350°.
2. In a food processor, pulse graham cracker crumbs, sugar, and butter.
3. Bake 10-12 minutes or until firm.
4. Let cool.
Assembly
1. Pour the cooled Banoffee filling into the pie crust.
2. Arrange banana slices over filling (you can also place banana slices on pie crust before pouring in the filling).
3. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Pour over banana slices.
4. Chill for 1-2 hours and enjoy!
*I slightly changed a couple of the directions in this recipe that I used- http://www.food.com/recipe/banoffee-pie-completely-from-scratch-477651.
*I used a pre-bought graham cracker crust. Pre-bought or homemade, the filling is what makes this pie!
This was the original Banoffee pie that inspired my homemade version-
The moral of this story? Never discount store-bought packaged desserts, they could turn out to be your new favorite food. And also, make banoffee pie.
Stay tuned for next time when I share how I celebrated National Cheesecake day! 