CHOCOLATE BANOFFEE PIE

Years ago my friend Robert gave me a stack of two slim French baking books that are just divine—one called Caramel and the other, Chocolate. They are the kind of books with simple recipes and even simpler list of instructions, the kind where the photographs look mouthwateringly dreamy, but the recipes more of sketch, than a list of actual instructions for how to achieve such results.

It’s been nearly ten year’s since I had looked at them, but one day recently I flipped through the book and landed on the same page I’d marked all those years ago—BANOFFEE PIE.

Is it possible in a two-decade career in food that I’d never made, nor tasted, Banoffee Pie? Yet there it was all things I love—layered in creamy bliss.

It took some reverse engineering and a bit of research to reconcile the vision I had of the pie I wanted to eat, with actual instructions to make it, but what a delicious adventure. Along the way I tweaked this to my own personal tastes—-adding chocolate (instead of a caramel layer, usually made with sweetened condensed milk, which I rarely have on hand), and a richer crumble crust—with a hint of salt, but I’m positively chuffed with how it turned out.

I’ve since learned from my British friends that this is a regular on the holiday table ~ and so it should feel right at home, on yours. A thousand times easier than pie, and even more memorable.

Happy Holidays! XO

-RECIPE BELOW

CHOCOLATE-AND-GRAHAM- BANOFFEE PIE

CRUST

6 OUNCES GRAHAM CRACKERS (9 TO 10 CRACKERS)

2 TABLESPOONS SUGAR

1/2 TEASPOON FINE SEA SALT

6 TABLESPOONS UNSALTED BUTTER

1 EGG YOLK

CHOCOLATE GANACHE

4 OUNCES BITTERSWEET CHOCOLATE

1/2 CUP CREAM OF HALF-N-HALF

BANANA LAYER

2 TABLESPOONS UNSALTED BUTTER, MELTED

2 TABLESPOONS SUGAR

3 TO 4 FIRM, RIPE BANANAS

CREAM FILLING

1 8-OZ CONTAINER MASCARPONE CHEESE

1 1/2 CUP HEAVY CREAM

1 TBSP PURE VANILLA EXTRACT

1/4 CUP CONFECTIONERS’ SUGAR

3 TABLESPOONS DUTCH-PROCESSED COCOA POWDER, PLUS FOR DUSTING

MAKE THE CRUST: PREHEAT THE OVEN TO 350 DEGREES F AND BUTTER A 9INCH SPRINGFORM PAN OR AN OVAL BAKING DISH.

COMBINE THE GRAHAM CRACKERS, SUGAR, SALT, BUTTER AND EGG YOLK IN A FOOD PROCESSOR AND PROCESS UNTIL THE MIXTURE LOOKS LIKE MOIST SAND. PRESS INTO THE BOTTOM OF YOUR PREPARED PAN (YOU DON’T NEED TO GO UP THE SIDES) AND USE A DRY MEASURING CUP TO FIRM INTO AN EVEN LAYER.

BAKE ON A FOIL-LINED BAKING SHEET UNTIL THE CRUST IS FRAGRANT AND TOASTED, 12 TO 15 MINUTES. COOL COMPLETELY.

MEANWHILE, MAKE THE GANACHE. HEAT THE CREAM OR HALF-AND-HALF IN A SMALL POT OVER MEDIUM LOW HEAT UNTIL SIMMERING. POUR OVER THE CHOCOLATE IN A HEAT-PROOF BOWL AND SET ASIDE FOR 2 MINUTES. WHISK, STARTING IN THE CENTER OF THE BOWL, WHISKING UNTIL ALL THE CHOCOLATE IS COMPLETE MELTED AND SMOOTH. SPREAD OVER THE COOLED CRUST.

SLICE THE BANANAS LENGTHWISE. ADD THE BUTTER AND SUGAR TO A CAST IRON PAN, OVER LOW HEAT. LAY THE BANANAS, CUT SIDE DOWN, OVER THE SUGAR AND CONTINUE COOKING UNTIL THE EDGES ARE CARAMELIZED BUT THE BANANAS ARE STILL FIRM ENOUGH TO MOVE IN ONE PIECE.

TRANSFER THE BANANAS TO THE CHOCOLATE AND ARRANGE SNUGLY, CUT SIDE UP, IN AN EVEN LAYER. SET ASIDE TO COOL COMPLETELY.

Beat the mascarpone cheese IN AN ELECTRIC MIXER until smooth.  Add the cream into the mixing bowl and beat with the whip attachment, on low, until the whole mixture feels light, creamy and holds streaks from the beater, LIKE A SOFT WHIPPED CREAM. BEAT IN THE SUGAR AND VANILLA EXTRACT. USE A SPOON TO DOLLOP OVER THE COOLED PIE, AND USE THE BACK SIDE OF A SPOON TO SPREAD INTO SWOOPS AND PEAKS.

DUST lightly with cocoa powder. Cover with plastic wrap and refrigerate until ready to serve, at least 2 hours, and up to 2 days. Serve cold.

PREP TIME: 30 MINUTES

TOTAL TIME: 2 HOURS AND 30 MINUTES

SERVES 8

GET AHEAD 

BANOFFEE PIE is the perfect make-ahead, as the flavors meld and LAYERS COME TOGETHER EVEN BETTER WITH TIME. It will keep, well wrapped, in the refrigerator for up to 2 days.

images belong to Sarah Copeland, and should not be pinned or posted without attribution. **