banoffee pie

A friend has been begging me for a banoffee pie for a while.

Actually, begging is completely the wrong way to describe it.

She's been craving it, & since she didn't believe it could be done gluten-free & still be good, she's been taunting me & telling me that she's going to make one all for herself & eat it in front of me.

Well, I never turn down a challenge.

I also refuse to watch her go through the process of making one, and then have to sit there being tortured whilst I sit witness to her take each gigantic mouthful & listen as she makes "mmmmmm" sounds as if she were some sort of bovine, possibly a buffalo.

So, I beat he to the punch, & more importantly, I proved her wrong. I love proving her wrong, It makes me want to do a victory dance on top of the kitchen table.

All I had to do was perfect the gluten-free version of a digestive biscuit first, seeing as we all know that the most important part of a banoffee pie, is the crust.... don't argue.

Ingredients, crust: (makes one 9" pie, or two 5") - 170g gluten-free digestive biscuits, crushed - 30g icing sugar - 90g unsalted butter, melted

Directions, crust: 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.

Ingredients, filling: - 400ml sweetened condensed milk (1 can) - 4 ripe bananas - 250ml (1 cup) heavy cream

Directions, filling: 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.

By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.

Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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#tools #equipment #machinery #baking #cooking #fondant #modelingtools