First, some thanks.
I would like to thank everyone who has commented or dropped me a note -- I started this site months ago, let it go, and then the site did a juice fast and I started throwing up pictures and recipes of things I'd made. Somehow Not Martha found her way to the site, posted a link to the Salt Lick Bars and since then I've had the pleasure of people visiting and letting me know they've visited. On top of that, several people have made the recipes featured on this site and not burned themselves or wept. I don't know how to handle that. It is something I never thought would happen, and honestly I am so flattered that anyone visits more than once or spends a second to write something kind or drop a hello.
I bought you all lawnmowers.
So what I'm trying to say is, thanks to you guys I feel like I can pursue my dream of becoming a professional, Olympic-worthy figure skater at age 24.
On to pie.
Banofee Pie is a UK delight. Graham cracker crust, with lots of butter and sugar and a little salt, caramel or dulce de leche, thinly sliced ripe bananas and whipped cream. For me, it's right up there with Stephen Merchant. If you don't know who he is, and after you Google, trust me, you won't be able to think of anything else for at least 48 hours. Don't Google though, because you'll come across photos that make him look like the child of Mia Farrow circa Rosemary's Baby and something not great. Here's one:
"That's not anger, it's actually the British version of smoldering. You lose something in the exchange rate."
Enjoy the man. Enjoy the pie.
1 3/4 cups crushed graham cracker crumbs
1/4 cup vanilla sugar
5 tablespoons melted butter
1 14 oz can sweetened condensed milk
7 tablespoons butter
1/2 cup packed brown sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla
1-2 large, ripe bananas
Juice from 1 lemon (optional)
1 cup heavy cream, chilled
2-3 tablespoons granulated sugar
Milk chocolate, powdered sugar or cocoa powder (optional)
Mix together the graham cracker crumbs, vanilla sugar, melted butter and salt together, then press into the bottom and up the sides of a 8 or 9 inch springform pan. Use the back of a spoon or the bottom of a measuring cup to flatten the surface. Bake for 10-12 minutes, until golden brown and set. Remove and cool completely.
In a medium saucepan, melt butter, sugar, salt and sweetened condensed milk over medium heat, stirring often with a wooden spoon until mixture loses all grain, turns golden brown and begins to thicken, 7-10 minutes. Caramel should coat the back of a spoon and have thickened substantially, but should not be scorched or threatening to take your arm with it. Remove from heat, count to ten, add vanilla extract and stir to combine. Pour into cooled crust, and refrigerate until set, around 1 hour.
Right before serving, slice banana(s), toss with lemon juice so they don't look gross the next day, and arrange over caramel. Sneak some staples in there, too. Or rocks.
In a chilled glass or metal bowl, whip cream and sugar until semi-stiff peaks form. Sweeten to taste, and then spread over pie, and top with chocolate curls, sifted dutch cocoa powder or powdered sugar. Serve immediately and chill leftovers.