I would never consider myself a geek but I love to cook and I know today is a great excuse to make Pie after all it is Pi Day! Recently I receiving the new Bite me too cookbook to review, making it a perfect day to try out these new delightful recipes.
I quickly jumped out of bed this morning when the clock rang to start my first pie, yes the “Banoffee Pie” with a crunchy chocolate topping. “As classically British as 007, and a stiff upper lip.” Banoffee is a sticky, seductive pie of creamy toffee and slices of sweet banana. This was my first choice out of the Bite me too cookbook.
If you have never tried to make a Banoffee pie, well this sweet and delicious recipe is a must and since it is Pi Day it’s a great excuse to indulge!
Recipe: Banoffee Pie with Crunchy Chocolate Topping
- 1 1/2 cups of graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cups sugar
- 2 (300ml) cans sweetened condensed milk
- 3 large bananas, ripe yet still firm
Chocolate Toffee Graham Topping
- 16 graham crackers
- 1/4 cup butter
- 2 tbsp sugar
- 2 tbsp brown sugar
- 3/4 cup milk chocolate chips
- 1/2 cup SKOR or heath bar bits
- Pre-heat oven o 350 °F. Coat a 9 inch plate with cooking spray.
- Combine graham crumbs, melted butter and sugar. Press mixture into the bottom and up side pie dish.
- Bake for 10 minutes, set aside and let cool.
- For filling remove labels from cans of condensed milk.
- Submerge cans unopened into water and boil on medium heat for 2 1/2 hrs making sure to keep the cans covered in water the whole time.
- To make chocolate toffee topping, line baking sheet with parchment paper and coat with cooking spray.
- Arrange graham crackers in a single layer.
- In a medium saucepan, melt butter over medium heat adding sugar and brown sugar to combine.
- Once mixture comes to a boil turn heat to low a let stand for 2-3 minutes.
- Remove mixture from heat and pour over graham cracker.
- Bake for 8 minutes.
- Remove from oven and sprinkle chocolate chips.
- As they start to melt, gently spread over graham crackers and sprinkle evenly with toffee bits.
- Once cooled to room temperature refrigerate for 1-2 hours until firm enough to break.
- Make sure to keep the cans covered in water the whole time.
- To assemble pie pour over cooked condensed milk over prepared crust, spread evenly.
- Allow to cool completely. Slice bananas over filling.
- Top with chocolate toffee graham cracker pieces
- Refrigerate and serve chilled.
This is a fabulous cookbook ideal for experienced cooks. I found the recipes and explanations mouth watering but did take some time and care into creating a scrumptious dish. As you can see the Banoffee pie does take a while to make however it’s reward will be loved. The extent of the recipes and ingredients due call for some competent cooking skill, if you are an amateur don’t let that put you off. The recipes are amazing so take some time to try them out you will be glad you did.
For all the brunch lovers out there, Bite me too has dedicated a chapter to Brunch!!! An even better excuse to purchase the new cookbook. But before you do, we have one copy to giveaway to 1 lucky winner thanks to Julie Albert & Lisa Gnat. 1 lucky winner will be randomly selected March 25, 2012.