I used this recipe which is hella simple for Lee’s birthday request of banoffee pie (there are two spellings of banoffie. I’m going with the one most like toffee.) Lee got a can of Highlander caramel at the supermarket so I didn’t need to boil a tin for three hours.

I beat the caramel and cream together with the hand beaters to get optimum smoothness. The pastry was very easy to make because it made itself, you just get your Giffy to cut up the butter and chuck it in the food processer (the butter not the Giffy) with the flour and icing sugar and it makes itself.

Things to change for next time:
Grease the pie pan more. I mean, I greased it. I totally did, but apparently this pastry is sticky and it wanted to stay adhered to the pie pan.
Chill the pastry base for a while before baking it. I just put it in for the time the oven was heating up and I think it could have used longer.
bake the pastry for longer at a lower heat so that it cooks a bit better. It cooked ok, like it was brown at the edges, but the bottom of it could have used longer. Keep it in the oven until it pulls itself away from the edge of the pan. I love it when baking does that, it means it is easy to get out when it’s done.

When it came time to eat it I was still a bit edgy because…I’ve never had banoffee pie before. Generally if it’s on the dessert menu there’s something there I like more like warm chocolate cake with hot chocolate sauce. Mmm. But I figured everyone had said it was good pie and I knew what had gone into it was all good…so I ate it. And it was delicious. Not too rich, not too sweet. The pastry was really tasty, crumbly, biscuity. So banoffee pie was a huge success and I’m thinking I’d like to do little individual banoffee pies in ramekins next time. Because then it’s not an issue if the pastry sticks, because people will just chip out their own.

Thanks to Giffy for chopping up the butter and thanks to Erik for squeeing over Domestic Jenni and thanks also to Lee for challenging me to make new and different tasty baking.