Saturday, February 13, 2010

Love is... a Banoffee Pie

Love is… a Banoffee Pie

I was going to write something deeply profound and touching about how wonderful it is when you finally meet your soul mate and marry him and share a lovely, romantic weekend together… but I won’t.

Instead, I will give you all a recipe for Banoffee Pie.

What has a delicious toffee-cream-banana-topped pie in a graham cracker crust got to do with love? A lot, since my beautiful soul mate is making one for me this very instant in honor of our first Valentine’s Day together as man and wife. And if you can’t figure out how several cups of brown sugar and condensed milk shows how “sweet” he is on me, then you need to stop rinsing your mouth out daily in vinegar and watch a marathon of Groundhog Day, The Wedding Singer and 50 First Dates.

Then you’ll see what I mean.

Banoffee Pie

1 - graham cracker pie crust (or make a crushed cookie pie crust of your own choosing)

5 ½ oz. unsalted butter
2/3 cup of brown sugar
14 oz. can condensed milk

2 –bananas cut up in coin-shaped slices
10 oz. whipping cream
some chopped, toasted hazelnuts (if you like)
chocolate shavings (if you like)

To make the toffee filling, place butter and sugar in a saucepan and heat until the sugar is dissolved, the pour in the condensed milk. Cook over a medium heat for 5 – 6 minutes, stirring continuously until the mixture has thickened and turned golden. Hint: scrape the bottom of the pan continuously as you stir. Don’t overcook it or your mixture will turn to thick fudge.

Pour the toffee mixture into the pie crust and chill one hour until firm.

Slice bananas and place on top of the toffee mixture. Whip the cream until it holds its shape and pile on top of the bananas, then decorate the top with chopped nuts and chocolate shavings as you like. Enjoy!

Happy Valentine’s Day!

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