banoffee pie

Mel has been begging me for a banoffee pie for a while.

Actually, begging is completely the wrong way to describe it.

He’s been craving it, & since he didn’t believe it could be done gluten-free & still be good, he’s been taunting me & telling me that he’s going to make one all for himself & eat it in front of me.

Well, I never turn down a challenge.

I also refuse to watch him go through the process of making one, and then have to sit there being tortured whilst I sit witness to him take each gigantic mouthful & listen as he makes “mmmmmm” sounds as if he were some sort of bovine, possibly a buffalo.

So, I beat him to the punch, & more importantly, I proved him wrong. I love proving him wrong, It makes me want to do a victory dance on top of the kitchen table.

All I had to do was perfect the gluten-free version of a digestive biscuit first, seeing as we all know that the most important part of a banoffee pie, is the crust…. don’t argue.

Ingredients, crust: (makes one 9″ pie, or two 5″)
– 170g gluten-free digestive biscuits, crushed
– 30g icing sugar
– 90g unsalted butter, melted

Directions, crust:
1. combine all the ingredients in a bowl & mix until the crumbs are evenly coated with butter.
2. place the crumbs into your pie tin (or tins) and press down with the back of a spoon to compact the mixture evenly on the bottom & round the sides.
3. place in the fridge to chill for an hour or so before pouring in your filling.

Ingredients, filling:
– 400ml sweetened condensed milk (1 can)
– 4 ripe bananas
– 250ml (1 cup) heavy cream

Directions, filling:
1. place your can of condensed milk (unopened) into a deep pot & fill with boiling water until completely submerged. Put on the stove & boil the can for two hours, making sure to top up the water when it starts to uncover the can. Remove your can from the pot after the two hour mark & allow to cool until it is cool enough for you to touch without burning your hands. Open the can, give the caramel a good stir, & then pour into your prepared pie crust. Use the back of a spoon or a spatula to spread in an even layer.
2. slice up your bananas & arrange them over the caramel, you can put as much or as little banana as you want. I personally prefer a little more banana, makes me think I’m being healthy.
3. last but not least, whip your cream with an electric mixer until it stiffens up & you can create stiff peaks with it. Be careful not to over-mix or it will curdle. Either spoon the cream over the pie, or pipe on.

If you liked the recipe, go check out our KICKSTARTER project for an upcoming Gluten-Free Cookbook!

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.


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