Hi! I’m Ana

I’m a #content nut and digital native, lover of sweet treats, and pop culture fanatic. I live on the internet. That basically covers it!

banoffee pie wonder

This is only the second pie I've ever made in my life. The first was a pumpkin pie and even though I burned the edges, the next week and a half chewing through warmed slices of of that pie with vanilla ice cream was pure autumnal bliss.

I had left over ready-rolled sweet shortcut pastry so I figured the next classic pie to take on was the mighty banoffee. Rolling out the pastry was nerve-wracking but poking and prodding it to take the shape of my pie dish then pressing the tines of a fork to the edges was fun and made me feel like Nigella Lawson or, even better, Keri Russell from Waitress.

This is the kind of tin that you should stash in your emergency kit.
Bought my pie dish for $6 at New World. Oh and ripe bananas = tons of banoffee flavour.
I burnt the edges again. But that might have been because I was finishing off a book and wasn't paying attention. Then when I was mixing the butter, golden syrup, condensed milk, and brown sugar together, I thought about diabetes and my friend who swears that whenever she binges on sugary things, she drinks 2 litres of water to compensate and help her pancreas react. Then I called my husband over who wanted to be told the minute the condensed milk tin was opened but he didn't come and when he finally did, I'd thrown the tin out, and he made a sad face then tried to eat the tin from the rubbish bin and I had to stop him. True story.

If you're gonna do this, don't press too hard on the edges. Just make a slight dent. Otherwise it gets too brittle.

If you're wondering why the white balance in the pictures below have gone a bit strange, it's because it took me about 5 hours to make this pie. Not because it takes that long, but because after I blind-baked the pastry, I realised it had to cool before I could put the filling in so I went out to buy random stuff like stamps, nail polish, and moisturiser. I came home with Samoan Sands by OPI and realised I'd gone out to buy a nail polish exactly the same colour as my fingernails and the skin underneath it. For pete's sake! First world problems.

So long story short - I made this pie, I burnt it, for a second it made me feel like I was winning in domestic life, I got bored and went shopping, then I thought about diabetes because, guys, there's a lot of sugar in this.

Banoffee Pie
(recipe modified from New Zealand Woman's Weekly, 24 Aug 2009)

2 sheets ready made sweet short pastry
125 g unsalted butter
1/2 cup of brown sugar (*I used Billington's golden caster)
395g tin sweetened condensed milk
3 tbsp golden syrup
1/4 cup plain flour, sifted
2 bananas, sliced
200 mls cream, whipped
Optional: grated chocolate

Preheat oven to 170C. Line a 22cm pie dish with pastry. Chill for 15 minutes. Then bake blind for 10 minutes (I lined the pastry with baking paper and used rice). Remove the beans and paper and cook for 10 minutes more until the pastry is golden and biscuity. Remove from oven and cool slightly.

If you're short on time and don't want to faff about, the original recipe says you can just bake blind for 10 minutes and that's it. I went with this first because I'm lazy but the pie shell came out too undercooked and kinda sweaty and beige looking. So I improvised to make it crispy and biscuity. Like a pie boss.

Melt butter. Put the brown sugar, condensed milk, and golden syrup in a bowl. Tip in the melted butter. Fold the flour into the mixture. Pour filling into slightly cooled pastry base. Bake for 25 minutes at 170C or until the filling is set and golden brown on top. Cool. The pie. Not cool as in we're done.

Slice your bananas. Whip 'yer cream. If you can be bothered (slightly different way of saying I'm lazy), grate chocolate on top. To eat, I whacked off a pie slice and put the bananas, cream and chocolate on top of each individual slice.

totally legitimate statistics

totally legitimate statistics

your momma's jeans

your momma's jeans