A few years ago, I became completely obsessed with Benedict Cumberbatch after his incredible performance in Sherlock. In an interview, he said that Banoffee Pie was his favorite dessert, so I decided I needed to perfect this recipe in case he ever passed by my house. To this day, he has not yet come by, however the enthusiasm people express when eating this dessert almost makes up for it.
P.S. Benedict, if ever you do want to come over, just sent me an e-mail and I’ll give you my address. I only need about an hour heads up to have this pie ready.
Ingredients – Crust
- 2 cups graham cracker crumbs
- ⅓ cup melted butter
- 3 oz melted chocolate
Instructions – Crust
Combine graham cracker crumbs, melted butter, and melted chocolate. Press into a 9″ pie dish and freeze while you make the caramel (for about 20 minutes).
Ingredients – Caramel
- ⅔ cup heavy cream
- 1 tbsp vanilla bean paste*
- ⅓ cup room temperature butter
- ¼ cup light corn syrup
- 2 cup of sugar
*In lieu of vanilla paste, you can also use 1 vanilla bean. Cut it in half and scrape the seeds. Put the seeds and vanilla bean into the cream before heating it.
Instructions – Caramel
Combine cream and vanilla and bring to a simmer. Before starting to melt your sugar you must make sure your butter is at room temperature. If it’s not, microwave it so it’s soft but not oily or it will cause your caramel to split. In addition, bring your cream and vanilla mix to a simmer.
In a medium sauce pan over medium heat, warm the corn syrup until you can easily swirl it around the pan. Add ½ cup of sugar. Do this 3 more times, only adding the sugar once the previous addition is almost completely dissolved.
Do not stir this mix. You can, however, use a spatula to give it the occasional poke and make sure it doesn’t stick too much to the sides of the pan
Once the mixture reaches 300F, take it off the head immediately. It will have just turned from light amber to a darker shade and will start to bubble. Add the butter bit by bit, stirring all the while. Add the cream in a very slow trickle stirring all the while.
As a final touch, add a generous pinch of sea salt (such as fleur de sel) to cut through the sweetness and add an amazing depth of flavour.
Ingredients – Assembly and Topping
- 6 bananas
- 2 cups whipping cream
- 2 tsp vanilla bean paste or vanilla extract
- 6 oz semisweet chocolate chips
Instructions – Assembly and Topping
Remove your crust from the freezer, cut up 6 bananas, and place them in the crust. Cover with your caramel, but reserve around reserving around ¼ cup of the caramel to decorate the pie later. Refrigerate until cool.
While waiting, make the topping. Whip the whipping cream and add the vanilla. Fold in the chocolate chips and top the pie.
To finish off this decadent dessert, reheat your remaining caramel in the microwave and drizzle it onto the whipped cream and chocolate mix.
Refrigerate until you’re ready to serve and enjoy!