Sunday, June 2, 2013

Banoffi Pie

Alriighty, let's start off with excuses for not posting for two months AKA my April and May in a nut shell, shall we?:

  1. Tech Week and Show Nights:
    • I was in another high school's production of Children of Eden. I worked with costumes and yes, that is me as a walrus.
    • It consumed my life for three weeks and this blog wasn't the only thing I was pulled away from
     2. Bailey's Death:
    •  Bailey aka the sweetest bunny on the planet passed away in the beginning of April. He is still missed, but I've been volunteering with the rabbits at the SPCA. There are so many abandoned rabbits! It's insanely depressing.
     3. AP Tests:
    • So one week after Children of Eden- WHAM! AP tests. My first test was AP European History, which is actually a really easy exam or at least it was this year. But that still killed a week. 
   4. Sophmoritis:
    • End of the school year cramming and I couldn't be inspired to do anything. Then I had finals which ate up last week.

On to the important thing, PIE. 

Banoffi Pie is a pretty traditional British dish. Basically, you cook sweetened and condensed milk until it is even more condensed (and reaches a caramel consistency). Then, you layer on the bananas and whipped cream. Simple enough.

WARNING: Sweeter than pure sugar.... seriously though, if you can't handle pecan pie, you probably  shouldn't try this

 The original recipe said to put a can of sweetened and condensed milk in boiling water, but heating a closed container is one of those common sense, don't do that or you'll regret it things.

If you're a dare-devil though, feel free to use the original recipe from The Unofficial Harry Potter Cookbook. Don't be limited by common sense. Maybe physics doesn't apply to such sugary things.

 "Cottlestone Pie" the classic Winnie the Pooh poem


Your favorite pie crust (baked)
 1 (14-ounce) cans sweetened condensed milk
1 1/2 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract


Pour sweetened and condensed milk into a sauce pan at medium heat. Heat stirring constantly until the milk sticks to the back of the wooden spoon.

Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

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