Adapted from The Unofficial Harry Potter Cookbook by Dinah Bucholz
Banoffi pies: bananas and toffee topped with cream. This recipe has always intrigued me and I’ve been meaning to make it for a while. I tried it this summer in Stratford-Upon-Avon and decided I had to make them before leaving for college. Unlike the one I had in England, these are individual pies. I must admit that banoffi pie is now officially one of my favorite pies. The combination is absolutely fantastic and, as my mom said, it is a little reminiscent of a dulce de leche pie, a classic from our home, Argentina. I sincerely hope you like these as much as I do. However, if you are absentminded, DON’T make them.
- 1 ¼ cups all-purpose flour
- 2 tbsp sugar
- ¼ tsp salt
- 8 tbsp cold butter, cut into pieces
- 4-6 tbsp ice water
- Place the flour, sugar and salt in the bowl of a food processor and pulse to combine. Scatter the pieces of butter over the flour mixture and pulse until the mixture resembles yellow meal without any white powdery bits remaining.
- Turn the mixture into a large mixing bowl. Sprinkle 4 tablespoons of water over the mixture and toss with a rubber spatula until the dough sticks together. Add more water 1 tablespoon at a time if the dough is dry (better too wet than too dry), Form the dough into a disk and wrap it in plastic. Chill at least 1 hour or up to 3 days.
- Preheat the oven to 425F (218C). Roll out the chilled dough on a generously floured surface to 1/8-inch thickness. Cut out six 5-inch circles. Fit the circles into a 6-cup muffin pan. Freeze the shells for 15 minutes.
- Line the shells with aluminum foil, making sure to cover the edges. Fill with beans or pie weights. Bake in the preheated oven for about 20 minutes until the dough is dry and set. Remove the aluminum and weights, reduce the oven temperature to 350F (177C) and bake the shells for about 8 more minutes until they are browned.
- Remove the shells from the oven and the muffin pan. Allow to cool.
- 1 14-oz can condensed milk
- Place the can of condensed milk in a pot and cover completely with water.
- Bring it to a boil and boil for three hours. Check frequently to refill the pot if the water level drops. If the water level drops too low, the can may explode.
- Turn off the heat. When the can is cool enough to handle, remove it from the pot and chill in the refrigerator until cold.
Whipped Cream Topping
- ½ cup heavy whipping cream
- 2 tbsp confectioners’ sugar
- Beat the cream and confectioners’ sugar with an electric beater in a mixing bowl until stiff peaks form.
Assembling the Pies
- Pie shells (recipe above)
- Toffee (recipe above)
- ½ ripe, firm banana, cut into 12 slices (do not peel and slice until ready to assemble the pies)
- Whipped cream topping (recipe above)
- Lay 2 banana slices in the bottom of each slice.
- Spoon 1½ tablespoons of the toffee over the bananas in each shell.
- Finish with a dollop of the whipped cream or pipe it over the toffee.
- Keep refrigerated until ready to serve. Serve within 24 hours.
Comments: We were all delightfully surprised by these mini pies. They are truly very delicious and I highly recommend them. I insist, you must be very careful when making the toffee. Three hours might sound like a lot but I brought down a book and my computer and was fine, but you have to keep a constant watch over it. You do get quite a lot of leftover toffee. It is delicious to eat on its own; you might decide to make more pies. I also recommend, since it is very similar to dulce de leche, to spread it over toast, on a crêpe, crumpets, scones or even over ice cream.