Page 72 - untitled

Banoffee Pie
Oka-Fukami Family, Southborough, MA
“This is a British dessert. I found that most of the recipes resulted in the pie being too sweet as condensed milk was used. This is my own vari- ation using salted caramel, candied pecans and semisweet chocolate curls. It’s a family favorite around the holidays. To save time, you can use a store-bought pie shell that you prebake and cool. ”
Joyce Fukami
INGREDIENTS Serves 8
Pastry crust:
1 cup all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1⁄2 teaspoon salt
1⁄4 teaspoon baking powder
1⁄3 cup plus 1 tablespoon short- ening, such as Crisco
3 tablespoons ice water
Salted caramel:
1 cup granulated sugar
1⁄4 cup water
1⁄4 cup heavy cream
4 tablespoons salted butter, cut into pieces
1 teaspoon coarsely ground Himalayan or kosher salt, or to taste
Filling and finish:
1⁄2 cup coarsely chopped store- bought candied pecans, or as needed
Chunk of semisweet chocolate, such as Valrhona or Callebaut
3 or 4 firm but ripe bananas, thinly sliced
1 to 1 1⁄4 cups heavy cream
3 to 4 tablespoons confection- ers’ sugar
66 – TASTE OF HOME