Do you remember what you said to me on our last day together? You told me that by the weekend, you’d be eating that banoffee pie that I had stashed away in the freezer for you. It was supposed to be your reward for losing the last of the weight you’d put on during your last trip to Athens. I knew it would work too since it was always your favourite.
It all seems so silly now.
The banoffee pie is gone. I think the movers threw it away when they were packing up the kitchen & transferring our life as we knew it into boxes…
I sat, watching them as they picked up the pieces that you left behind. Not that it matters really… our home could never be ours again as long as you aren’t there to share it with. Just a painful reminder of the beautiful life that we shared.
I haven’t baked in your absence. Actually, I haven’t even picked up a knife. It just hasn’t felt right. At least, not until now. The urge is coming back & I can’t get the thought of banoffee pie off of my brain. I think it would be good for me to make one again… not that I need it to remember how you would commandeer the whole pie & sneak off to a corner of the kitchen with the pie plate in front of you & a spoon in your hand.
I loved you for that. You always made sure I knew when you thought what I’d made was incredible. You gave me the confidence to try harder & get better.
I wont write a new recipe for the banoffee pie, you loved the original one so much you used to beg me not to change it. I will share the old one again though… I’ll share it with the hopes that anyone who misses you as I do will make one for you.
I miss you with my whole heart…
Ingredients, crust: (makes one 9″ pie, or two 5″)
– 170g gluten-free digestive biscuits, crushed
– 30g icing sugar
– 90g unsalted butter, melted
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.
– 400ml sweetened condensed milk (1 can)
– 4 ripe bananas
– 250ml (1 cup) heavy cream
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 want to read the original post for this recipe, it’s here)
**** In memory of Mel, I am writing a cookbook to share the recipes we created together as well as new ones for you to love. Please check out the campaign on KICKSTARTER & help make this dream a reality