Banoffee pie

Recipe

Crust. Combination of:

• Graham cracker crust for key lime pie - Claire Saffitz (Ingredients - no sugar added)

• Graham cracker crust for banoffee pie - Sally's baking addiction (15 minute bake time)

Filling:

• Banoffee Pie - "Bake", Paul Hollywood (With 3 bananas instead of 4 or 5)

Stabilized whipped cream. My own take:

• 1 1/4 cup whipping cream (as per "Bake")

• ~ 2 tbsp instant vanilla pudding powder

How it turned out

Wow — this one is a winner. With such rich flavours and textures, it feels like a recipe that should be more complex, but actually turned out to be quite simple.

What I learned

Easier is better. I decided to manually crush the graham crackers with a rolling pin. I think next time I'll just pulse them in a food processor to get a more consistent crumb. The larger chunks made it harder to mold nicely into the pie dish, especially along the sides. So it lost some of its elegant fluting.

Size matters. Most of the recipes called for an 8" pie dish. I only had 9.5". Which means the amount of crumb didn't quite cover the dish as nicely/thick as I would have liked. So after I baked it, I sprinkled some corn starch where I thought the crumb wasn't packed as tight. I've made a note for next time to use at least 200g of graham crackers when using a larger dish.

Size matters 2.0. The larger pie dish meant more surface area for the whipped cream to cover. If using this larger dish again, I'd likely use 1/4 cup more of whipping cream. (And maybe whip 15-30 seconds less so it spreads out a bit more.)