Pies | Bake No Prisoners

I think the Hubs purposely doesn’t eat the bananas I bring home from the market.

Let me tell you the story.

Once upon a time, an amazing baking princess decided that her prince needed more potassium in his diet. She felt it was part of her royal duties to make sure he ate a somewhat nutritious breakfast, so she brought home a bunch of delectable bananas. For days, they sat on the royal counter, turning brown by every minute that passed by. At the last moment, to save the bananas from impending doom, the princess decided to use them to make his favorite dessert –Banana Pudding –but alas, she did not have what she needed to make it and the carriage was out at Best Buy.

Instead, she made him a traditional English dessert, well, sorta….

The original Banoffee Pie has a crust made of crumbled biscuits and butter. I decided to use a graham cracker crust because you know, I didn’t have any crumbled biscuits lying around the castle.

The key to the whipped topping is to make your own. If you try to use a canned whip cream, then it will deflate and make a mess. It is super duper easy, cheaper than store-bought, and tastes sooo light and fluffy that you might never go back to the can again.

Once the pie was presented to the prince, all order was restored in the kingdom, and all the townspeople rejoiced. The End.

Easy Banoffee Pie

Yield: 1 9-in. pie

Recipe by Carrie

Ingredients

1 1/2 cups graham cracker crumbs
9 tablespoons butter, softened
2 14-oz. cans sweetened condensed milk
4 medium bananas, sliced
1 1/2 cups heavy whipping cream
1/4 cup confectioner sugar
1 teaspoon vanilla extract
cinnamon, for dusting
chocolate sprinkles

Instructions

Preheat your oven to 350°F {177°C}.
In a small bowl, combine graham cracker crumbs and softened butter.
Press firmly into a 9 in. pie plate and bake for 8-10 minutes.
Let your crust cool on a wire rack while you prepare the toffee pudding.
In a medium, non-stick saucepan, pour the contents of both cans of sweetened condensed milk.
Heat on low, stirring frequently, for about 30-45 minutes.
Once it starts to thicken, take it off the heat and pour it over your graham cracker crust.
Top with sliced bananas.
Whip your heavy cream, confectioner sugar, and vanilla until light and fluffy; about 3-5 minutes.
Top your bananas and toffee pudding with your whip cream.
Dust your pie with cinnamon and chocolate sprinkles.
Refrigerate for 1-2 hours before serving.

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If you have been following me on Facebook or reading my latest posts or haven’t been living under a rock, you already know that the Hubster and I took our vacation to Florida last week. This was in part to celebrate my birthday, but it was also to visit family and Orlando.

The Hubs and I are total Potterhead-Dizgeeks, so we spent part of our week at Disney’s Epcot and Universal’s Wizarding World of Harry Potter and the other part hanging with the fam.

We decided to hit up Epcot first…

In all my years growing up in the bay area, I had never been to Epcot. I know. Total blasphemy.

My brother was able to take off work and join us, so yeah. awesome.

We spent the day going from country to country sampling all the food fare and drinks the world had to offer.

Here we were in Germany at a wine tasting. The Hubster is not a big wine drinker, so he got himself a German lager.

While walking through Great Britain, we stopped to take in a sidewalk show…the infamous, Romeo and Edna.

It was cheesy and corny and I loved every minute of it. This guy was especially funny.

I totally took advantage of this photo-op in Morocco. I channeled my inner Captain Jack Sparrow for the shot.

The next day we visited The Wizarding World of Harry Potter…

I have read the books a zillion times. Watched the movies a kagillion times. And I have A TON of Harry Potter paraphernalia…über Potterhead right here, ladies and gentleman.

I had already been to the WWOHP once before, but this was the Hubs first time.

We literally spent most of the day inside Hogsmeade drinking Butterbeer, eating lunch at the Three Broomsticks, and riding with Harry, Ron, and Hermione inside Hogwarts.

I love a good Butterbeer mustache…

I was able to get some really great shots like this one. Every hour, this owl would come out of his tower.

As we were leaving, I was able to get my picture taken with the conductor of the Hogwarts Express.

As we walked through, I made sure to take certain shots of the rooftops. This was one of my favorites.

I loved the golden snitch above this shop.

And it just so happened that we were in town for Father’s Day last week.

So my Mom and I decided to make my Father’s favorite pie. Butterscotch pie.

This pie is not for the faint of heart…In fact, it is a two person job. It was my great-grandmother’s recipe and my grandmother used to make it for my father when he was little.

So yeah. It is around 200 years old.

This pie will make you work for it, but it is ohhhh so worth it.

You want your brown sugar mix to boil, but make sure you are stirring constantly to prevent burning.

Before you put your milk on the double boiler, combine your sugar, cornstarch, flour, and salt in a small bowl.

That way it is ready for when you need it.

After you have combined the milk mixture with your butterscotch, pour into your baked pie shell and top with meringue.

Butterscotch Pie

Ingredients

1 cup dark brown sugar
1/4 cup water
1/4 c unsalted butter
1 tablespoon light corn syrup
1 3/4 cup milk
1/2 cup white sugar
3 tablespoons cornstarch
3 tablespoons flour
1/4 teaspoon salt
2 egg yolks, slightly beaten
1 baked pie shell (9 ")
meringue

Instructions

Bake your pie shell accordingly. It can be store bought or homemade. I prefer homemade and used my Mom's old Betty Crocker cookbook to make mine.
In a nonstick medium saucepan, combine brown sugar, butter, water, and corn syrup. Cook on medium heat stirring constantly for about 10-12 minutes or until a small amount forms a hard ball in cold water. *Tip provided by Mom.
At the same time, scald your milk in the top of a double boiler. I let my water boil first and then added my milk. When it started to steam (about 10 minutes) I added my white sugar, cornstarch, flour, and salt. I made sure I had my dry ingredients premixed before I started my cooking my milk. That way it was easily accessible to pour into the milk.
After you add your dry ingredients to your milk, you want to use a hand mixer to beat your ingredients, making sure to scrape the sides of your double boiler. It should be thick and smooth.
Add the butterscotch mixture and stir until smooth.
Temper your egg yolks with a small amount of your butterscotch mixture.
Add the tempered eggs to your butterscotch and beat with a mixer to combine.
Cool and pour into baked pie shell and add meringue.
Bake at 350 degrees for 10-12 minutes or until your meringue is set.
Let cool to room temperature and then place in refrigerator for 2-3 hours to set.

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