This pie represents all that is well and good in the world (…of pie). It’s delicious, an absolute crowd-pleaser, and a snap to make. I always call it my “banana cream pie,” but the real star here is the layer of toffee, so maybe I should start calling it my “toffee n stuff” pie.
1 stick of melted butter
About 1.5 sleeves of graham crackers
1 stick of butter
.5 cup dark brown sugar
1 (14oz) can of condensed milk
1 pint heavy cream
Crush the graham crackers (I just put ’em in a ziploc and smash ’em but I guess you can use a food processor) and add the melted butter to form the crust. Press it into a springform pan and up the sides a little. Chill the crust in the fridge for about an hour.
Meanwhile, make the filling. Melt the butter in a saucepan and stir in the brown sugar over low heat until melted. Add the can of condensed milk, bring to a boil while stirring until the toffee darkens (a few minutes). Pour into your chilled crust and chill pie for another hour.
When you’re ready to serve, slice your bananas and top the pie, then whip up the cream (I don’t add anything because the pie is already quite sweet) and liberally plop on top of the whole pie.
ok so it’s not much to look at but you can just thank me later.
If you’re like me, you’ll already have 3 out of 4 ingredients needed for elephant ears in your house. If you’re a lot like me, you’ll eat them directly out of the oven while drinking whiskey Arnold Palmers. Ahhh, Sundays.
Puff pastry sheets ($5 for 2, hollaaaaaa)
Generously sprinkle cinnamon and sugar on your work space. If you’re using frozen puff pastry, make sure it’s fully thawed before you start. Roll it out onto the surface and put more cinnamon and sugar on the top. Then fold the two sides of the rectangle in to meet in the middle. Do this one more time, so you’re making layers. Then fold the whole thing in half at the middle crease and slice. Brush with melted butter and bake at 425 for about 12 minutes, or until they’re golden brown.
By the way, it’s officially spring here in Boston. Cherry blossoms have bloomed and Nik and I went on a very apprehensive jog along the Charles. I just signed up for my first 5k. Also I’m terrified. So, I’m hoping to include some health / wellness stuff on the blog, but I still haven’t made good on my last goal to use non-iPhone photos.
look at us go. damn, we’re good.
Start at the beginning, right?
This is one of those recipes we had as kids. A few years after we moved to Seattle, we settled in a neighborhood next to a woman from Ireland who gave us this recipe. We’ve been making it for over 20 years!
I’ve been seeing people make their soda bread on a baking sheet versus a bread pan – maybe that’s traditional? – but I always put mine in a bread pan so it puffs up tall and fluffy.
- 3 cups flour
- 3 Tb sugar
- 3 Tb baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3 Tb melted butter
- 1-1/3 cup buttermilk
- 1 cup currants
Preheat oven to 375°. Grease & flour your bread pan (or non-stick baking spray, my savior). Mix dry ingredients (except for currants), mix wet ingredients, then combine and mix until fully incorporated. Fold in currants.
Put in your bread pan and bake for 45-50 minutes.