There was one pie in particular that completely won my heart – the banoffee – a British banana and toffee pie that I can’t get out of my head. Since trying the banoffee, I’ve made it at home every week for a month.
When making my own version, I couldn’t just let the toffee, banana, and whipped cream speak for themselves. I swapped the graham cracker crust for a chocolate-salted peanut crust. Then I added a layer of chocolate ganache and topped the whole mess with peanut butter-whipped cream. I made sure to leave the bananas in for good measure. But I did what we American’s do best; I loaded it up with too much of everything.
Although this Americanized version of banoffee isn’t as delicate as the original, all the additions suit my taste just fine. This is an English pie with the funny name, which every American man, woman, and child should know. You can try the traditional version at Proper Pie in Church Hill, or you can give my recipe a swirl. Either way, your stomach will thank you.
Chocolate Peanut Butter Banoffee Pie
- 2 - 14 ounce cans of sweetened condensed milk
- 17 oreos
- 1 cup dry-roasted salted peanuts, chopped
- 6 tablespoons melted butter
- 2 1/4 cups heavy cream
- 1/3 cup of sugar
- 2/3 cup creamy peanut butter
- 8 ounces semi-sweet chocolate, chopped
- 1/8 cup heavy cream, scalded
- 4 ripe bananas, sliced
- 1 tablespoon cocoa powder (optional)
Prepare the Toffee:
Preheat the oven to 300 degrees. Put sweetened condensed milk in a 9 X 9 inch glass baking dish. Cover with foil and place in a water bath. Place in the oven and bake for 3 hours. The sweetened condensed milk with thicken and have a caramel color when done. Remove from the oven and let cool completely.
Prepare the Crust:
Preheat the oven to 350 degrees. In a food processor, pulverize the oreos until finely ground. Place in a large bowl. Add chopped peanuts and melted butter to the ground oreos and mix well. Put the oreo/peanut mixture in a 11 inch pie dish (you can use a smaller pie pan, you'll just have a slightly thicker crust). Firmly pat the oreo/peanut mixture to the bottom and sides of the pan. Bake for 15 minutes. Remove from the oven and cool completely.
Prepare the Whipped Cream:
Place 2 1/4 cups cold heavy cream and sugar into a large bowl. Whip with an electric beater on medium-high speed until the cream holds stiff peaks. Place the peanut butter in a separate large bowl. Add a forth of the whipped cream to the peanut butter. Fold together until completely incorporated. Fold the remaining whipped cream into the peanut butter mixture in batches until completely incorporated. Place in the refrigerator until the pie is ready for assembly.
Prepare the Chocolate Ganache:
Place the chopped chocolate in a medium bowl. Add 1/8 cup of scalded heavy cream. Mix until the chocolate is melted and smooth.
Assemble the Pie
Pour cooled toffee into the cooled pie crust. Cover the toffee with sliced bananas. Pour the ganache over the bananas. Top the pie with the peanut butter-whipped cream. Finally sift the cocoa powder over the pie and enjoy!
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Richmond, Virginia 23223