BANOFFEE PIE
Provided by Abigail Langlas
Categories Fruit Dessert Banana Macadamia Nut Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For crust:
- Combine flour, butter, sugar and salt in processor. Blend until mixture resembles coarse meal. Add nuts; process using on/off turns until nuts are finely chopped. Add yolk and vanilla; process until moist clumps form. Press dough onto bottom and up sides of 9-inch-diameter glass pie dish. Freeze 1 hour.
- Preheat oven to 350°F. Bake crust until golden and cooked through, about 20 minutes. Cool on rack.
- For filling:
- Simmer sweetened condensed milk in heavy medium saucepan over medium heat until very thick and color of peanut butter, stirring frequently, about 25 minutes. Remove from heat; stir in whipping cream, dark rum and vanilla extract (mixture will be sticky and candy-like). Transfer warm filling to crust, spreading evenly. Cool completely. (Can be prepared 1 day ahead. Cover loosely and refrigerate.) Top pie with sliced bananas, covering filling completely. for topping: Stir instant coffee and 1 tablespoon water in small bowl until coffee dissolves. Combine coffee mixture, cream and sugar in large bowl; beat until peaks form. Spoon coffee whipped cream into pastry bag fitted with large star tip. Pipe whipped cream rosettes decoratively atop pie, covering completely. (Can be prepared 2 hours ahead. Chill.) Cut pie into wedges and serve.
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