I am racing to finish revisions on my next novel set in England, and so my mind naturally goes to…dessert.
Banoffee pie is a popular dessert in Great Britain. The first time my husband and I had it was not in the UK, however, but in Minnesota, when we were invited to dinner at Jeff and Susan’s house. Jeff is from England, and Susan had kindly learned to make the pie for him—and for grateful guests like us. We were instant fans of the sweet dessert and sought it out with delicious success on our next trip to England.
What is Banoffee pie you ask?
I would describe it as something like a banana cream pie with a layer of rich toffee goodness in a cookie (“biscuit” in the UK) or graham cracker crust. Original recipe here and one of many variations here. If you like bananas and the taste of sweetened condensed milk, you will like the pie. If you don’t, take a pass.
1. Boiling a can of sweetened condensed milk can be dangerous. (Instead, you may want to substitute a can of ready-to-scoop La Lechera Dulce de Leche, available in supermarkets with an ethnic foods aisle.)
2. Eating too much of this pie can be dangerous. (Be prepared for a sugar rush, followed by the need for a long nap.) 🙂
Banoffee was invented at the Hungry Monk pub in England, which sadly closed its doors a few years ago, though the famous pie lives on in traditional as well as new forms, like Banoffee Häagen-Dazs ice cream.
I was reminded of this dessert again recently, at a youth fundraiser at our church. Our pastor’s wife, Cami, made Banoffee for the pie auction. (She and her husband had lived in England for a few years, during his studies.) My hubby and I bid on the pie with eager determination, and we—and the youth fund—were both big winners that day. 🙂 It was delicious!
Have you had Banoffee pie? What’s your favorite dessert? Do I have to go back to those revisions now?