The turkey has been served. Siblings came back from college in waves; facial piercings dangling, quoting Althusser and complaining about dining hall scrambled eggs. Grandma can’t get over how old everyone looks, and also wants to know who’s engaged yet. Our belts have been thrown into the closet, not to be seen again for several months. It’s officially *that* time of year. Which means all the holiday movies are about to take over our lives. ARE YOU READY? I’m not, really.
Except in the case of one. Love Actually. If you haven’t seen it, you better get yourself a copy or rent it on demand or illegally download it or obtain the movie however you watch movies now, because this is what you should do tonight. It’s one of those movies that focuses around 107890 different storylines so you don’t get too bored/can get up for more pie or eggnog without worrying about missing much. And Love Actually Day (five weeks before Christmas) was officially last Friday, so we’re a little late but that’s okay.
The point of those sentences is the first time I ever heard of Banoffee pie was in Love Actually. Kiera Knightly tries to win Andrew Lincoln’s (who, incidentally, you probably know as that guy from The Walking Dead) friendship with banoffee pie. How freakin’ cute, amirite? I immediately looked up what the heck banoffee pie was, and got very very excited. It’s basically banana cream pie with dulce de leche. How had I not heard of this?!
There is, however, one HUGE error with this otherwise flawlessly written rom-com-feel-good-“Holiday” scene: Kiera says she has terrible taste in pie. Referring to the banoffee pie. What what what are you doing. I made up my mind right then and there to make this pie asap and then promptly forgot until the next time I watched the movie about a year later and yelled at myself for my not having made it yet. And then forgot again. Fast forward to a few weeks ago when I was looking through my favorite vegan blog‘s archives instead of doing adulty things and I saw a recipe for the pie. And then I was at my friend’s house and she reminded me that Love Actually Day was a week away. It was fate. Spoilers: banoffee pie is fucking incredible and even if you don’t like bananas you will like this pie IT’S THAT GOOD.
Most recipes for this pie have a nut-infused pâte brisée pie crust or crumbled cookie crust, but you can make whatever your heart desires. *I* think the best possible choice is a digestive biscuit crust. Digestive biscuits were v hip and trendy for like a week on the food websites in 2014, but I think they deserve more than 15 minutes of fame. They’re so much more than something to bring out when having a British-theme night or looking for a cookie made with whole wheat flour as an excuse to eat an entire sleeve-ful. They’re also not super sweet, which balances out the very sweet bananas and toffee.
ALSO: do you like to read other things on the internet? You should check out my beautiful friend Kelsey’s blog, Kelsey at the Movies. Kelsey’s a fantastically talented writer and a film scholarship grad student at NYU. Read her stuff!
ALSO ALSO: We’re getting close to my *200th* recipe post up in here! Any requests for what I should make will be appreciated~
Banoffee Pie Parfaits
20 digestive biscuits
5 tablespoons coconut oil, soft but not melted
pinch of salt
2 14-ounce cans sweetened condensed milk
2 tablespoons dark rum
1 teaspoon vanilla extract
1 cup whipping cream (or 1 batch coconut whipped cream with sweetener left out if you prefer)
1/2 teaspoon vanilla extract
1 tablespoon maple syrup (optional)
Make the crust: Butter or oil any kind of pie pan and set aside. It 100% doesn’t matter what you use here, as you will be destroying said crust upon its completion. Place biscuits and salt in a large food processor and pulse until you have fine, flour-like crumbs. Add the coconut oil and pulse until combined. Press into prepared pan and freeze for 10 minutes. Preheat the oven to 325 degrees F, then bake crust for 8-10 minutes. Let cool completely.
Make the filling: Simmer the sweetened condensed milk in a medium heavy bottomed saucepan over medium heat until very thick and golden brown, stirring VERY frequently (about 25 minutes.) Do NOT walk away, as there is a strong possibility the milk will begin to burn on the bottom of the pan. If this does begin to happen and the burnt bits are only brown, you’re okay; you’ll just want to pass the milk through a fine mesh sieve when it’s done cooking. If this doesn’t happen, take pride in the fact that you’re better at cooking/have a superior stove than I. Remove from heat, transferring to a heatsafe glass bowl, and stir in the rum and vanilla extract. Let cool completely, then transfer to a jar.
Put it all together: locate four or five glass jars or parfait/sundae glasses. Whip cream, syrup, and vanilla together until peaks form. Remove crust from tart pan and crumble it up completely. Slice bananas thinly. Spoon a thick layer of crust crumbles into the jars, then a layer of toffee, then a layer of bananas. Repeat until you’v filled the jars or used up all your ingredients. Dollop a final smear of whipped cream over the bananas, then top with a sprinkle of crust. Consume immediately if you so choose, but the flavors combine fantastically after sitting in the fridge for a few hours. Dessert will last for a few days in the fridge.