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Banoffee Pie

This is our first post as we share the secrets of the Fat Cow and break out all our recipes for some of our most beloved items.

When ever I google a recipe or look online nothing frustrates me more than the long drawn out stories before a recipe, on how this recipe reminds them of time spent walking the street of Venice, or how the smells of making it take them back to summer eve in Nepal... Just give me the damn recipe already....

We are going to forgo the pleasantries tell you how to make some amazing food as you sit on your ass at home loathing quarantine and waiting for someone to hug you.

Our First Recipe is Banoffee Pie: 

Some might ask what Banoffee means we get it all the time in the restaurant its simple. Banana + Toffee.

 

UTENSILS NEEDED:
2 - Mixing Bowls
1 - 10 inch - Springform Pan 
1 - Measuring Cups
1 - Medium Saucepan *see note
1 - Candy Thermometer 
1 - Your Fists 
1 - Pairing Knife
1 - Cutting Board
1 - Wisk, or Electric Mixer, or Kitchen aid
1 - Fine Mesh Strainer

INGREDIENTS:

Crust
1 Cups Ground Graham Cracker Crumbs
3/4 Cup White Sugar
5 Tablespoons Melted Butter

Filling
1 Cup Brown Sugar
1 Cup Butter
1/2 Cup Whipping Cream
6 Bananas

Topping
1 Cup Whipping Cream
200g Mascarpone Cheese
Some Cocoa

DIRECTIONS:

Crust
Set Oven to 300 degrees, mix Graham Crumbs, White Sugar and Melted Butter into mixing bowl. Using your hands mix it up until combined. Pour mixture into a springform pan and using your fists punch down the crust until even and flat (You don't need it coming up the sides as the toffee will set). Bake for 7 - 10minutes or until the edges start to turn golden. 

Filling
While the crust is cooling, put 1 cup of brown sugar and 1 cup of butter into a saucepan with a candy thermometer clipped onto the side. Turn on to medium high heat and melt the butter and sugar. Continue to cook until the mixtures temperature reaches 280 degrees. At this point remove from heat and add 1/2 Cup whipping cream BE CAREFUL IT WILL FOAM LIKE CRAZY, SO WISK WISK WISK. Remove from heat and set aside. Slice your bananas into rounds and layer onto the graham crust in the springform pan. While your toffee is still warm pour over the bananas and let cool completely in the fridge, 2-3 hours. 

Topping
At this point the pie will be set and the toffee should be tacky. We will now use another bowl and whisk 1 Cup of Whipping Cream until stiff peaks, We aren't going to add any sugar to the cream as you want it to be the fat that cuts through the sweetness of the toffee and crust. Once cream is whipped mix in 200g of  Mascarpone Cheese and spread on top of the toffee banana layer. Again return to fridge and let set for a few hours. 

When you are ready to serve dust with Cocoa and release from springform to Cut

Thats it... Enjoy, and Wash your Hands.

Please share your completed projects to us @thefatcowoysterbar on instagram and if you have any questions please reach out to me chris@thefatcow.ca