Best Ever Banoffee Pie. Listening To Hamish James Hawk.

THIS video.

How on earth did the Duck Army vine not get on my radar until now??

I have been laughing myself silly since yesterday. There are lots more versions out there, too, but this is my favorite.

Here is the vine.

And this hilarious video.

On to Best Ever Banoffee Pie

Is it the Best Ever?

You might remember that I posted a recipe for Banoffee Pie just this past December. Today’s recipe is very similar, but a few slight changes do make it better…well…best ever.

The first thing that is different is that Milk Chocolate Hobnob Biscuits are used in the crust. When crushed, the biscuits don’t appear to have chocolate in them. They look just like graham crumbs, but the subtle chocolate flavor is there and it is wonderful.

The second difference is that instead of just layering the bananas over the toffee layer before covering in cream, some of the bananas are folded into the cream and then spread over the toffee. This disbursement spreads the banana flavor in a really appealing way. Another banana, not folded into the cream, is tossed with lemon and then scattered over the top of the pie. I loved this hint of citrus and how it cut the sweetness. Best ever.

Best Ever Banoffee Pie

Ingredients for biscuit base:

75g butter
300g chocolate oat biscuits, such as Hobnobs, crushed

Ingredients for toffee filling:

115g butter
115g (1/2 cup) dark brown sugar
397g can condensed milk

Ingredients for topping:

5 ripe but firm medium bananas
450ml heavy cream
1 tsp fresh lemon juice
25g dark chocolate, coarsely grated

A 23cm loose based tart tin is needed.

Directions:

1. To make the biscuit base melt the butter in a pan. Add crushed biscuits and stir to combine.

2. Press biscuit mixture as evenly as possible into the bottom and up the sides of a 23cm (10 inch) tart pan with a removable bottom. Chill for 30 minutes.

3. To make the toffee filling, melt the butter in a heavy saucepan and stir in the sugar. Cook over low heat, stirring, until the sugar has dissolved and the mixture is smooth. If oil floats to the surface, stir more vigorously. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 3 minutes, stirring, until the mixture turns a deep, creamy caramel brown. Pour the toffee gently onto the biscuit base and quickly smooth over the surface. Leave to chill for at least one hour and up to eight hours.

4. Loosen side of tart pan and remove pie.

5. Just before serving, lightly whip the cream to soft peaks. Diagonally slice four of the bananes and scatter half of them over the toffee. Fold the rest lightly into the cream and spoon gently on top.

6. Slice the remaining banana and put it in a bowl with the lemon juice. Toss gently (this will keep the banana from turning brown).

7. Decorate the top of pie with the lemony banana slices. Sprinkle pie with grated chocolate.

Serves 12

Recipe from BBC Good Food Magazine