Banoffee Pie

 Recipe from Marel and Tom Stock

Banoffee Pie recipe refined according to our experience

Cover the cans of sweetened condensed milk in water in a pot, bring to a boil, then move heat to low (just high enough to keep movement in the water). Cook 4 hours, checking occasionally to ensure the water level doesn't drop below the top of the cans. After the 4 hours, wait for the water to cool for about 10 minutes and then remove the cans.

Graham cracker crust:

1 1/4 cup graham cracker crumbs

1/4 wheat bran (or another 1/4 cup of crumbs if bran not available)

1/3 cup turbinado sugar

6 tbsp melted butter

1/2 tsp cinnamon

Combine crust ingredients and press into pan, bake at 375 for 7 minutes. Once the crust has cooled, spread 1 1/2 cans of toffee into the crust. Cut 2 bananas lengthwise, and lay on the toffee, following the curve of the pan, and cutting bananas where necessary to make them fit. For the topping mix 1 1/4 to 1 1/2 cups of cream with several (4-6) grated truffles and a few tablespoons (2-3) of sugar and whip until it holds its shape, and then spread onto the pie. Refrigerate until ready to serve.

I think the original banoffee pie uses a digestive biscuits ...

Basic Cream Pie (banana & coconut)

 from  The Lion House Cookbook

Ingredients:

5 Tablespoons cornstarch

1 cup sugar

1/4 tsp salt

2 1/2 cups milk

3/4 cup half-and-half cream

3 egg yolks

2 Tablespoons butter

1 tsp vanilla

1 cup whipping cream

baked 9 inch pie shell

Directions:

Mix cornstarch, sugar, and salt in a 3-quart saucepan.  Add milk and cream and cook over medium heat until smooth and thick, stirring constantly (if you don't stir it will be grainy).  Pour a small amount of hot mixture into egg yolks;  blend thoroughly, then pour back into saucepan.  Cook another 2 or 3 minutes.  Remove from heat and add butter and vanilla.

COCONUT CREAM:  Add 1/2 cup toasted to pie filling.  Pour into baked shell.  Chill 3 to 4 hours.  When ready to serve, whip the cream and spread over pie.  Top with another 1/2 cup coconut.

BANANA CREAM:  Slice 2 bananas into pie shell.  Pour the filling over the bananas.  Chill 3 to 4 hours.  When ready to serve, whip cream and spread over pie.  

Chocolate Cream:  Decrease sugar in pie filling to 3/4  cup.  Add 1/2 cup chocolate syrup to cooked mixture.  (or use the full cup of sugar and 1/2 cup melted chocolate chips.)  Pour into pie shell.  Chill 3 to 4 hours.  when ready to serve, whip cream and spread over pie.  Makes 6 servings.  

Perfect Peach Pie

from The Pie and Pastry Bible by Rose Levy Beranbaum

Ingredients

 Flaky Cream Cheese Pie Crust for a 2-crust 9-inch pie.

1 2/4 pounds peaches, peeled, pitted, and sliced into 16ths: about 8 medium or 6 cups.  I use under-ripe peaches that are still firm.

1 Tbsp lemon juice

1/2 cup sugar

a pinch of salt

4 tsp corn starch (I'm usually generous)

1/2 tsp pure almond extract (again, I'm generous)

Directions:

1. Mix sliced peaches with lemon juice, sugar, salt.  Allow to macerate for a minimum of 30 minutes.

2.  Drain and transfer peach juice (about 1 cup)  into a small non-stick saucepan.  Over medium high heat boil down the liquid until it has reduced to about 1/3 cup, or until syrupy and lightly carmelized.  Swirl pan, don't stir while doing this. (my peaches don't generate as much juice because they aren't all the way ripe.)

3.  Meanwhile toss the cornstarch and almond extract in with the peaches.  Then pour the sypup over the peaches, tossing gently.  

4. Pour filling into pie shell, and then cover with top crust.  Preheat oven to 425*and set a baking stone on the lowest oven rack.   Cover Pie loosely with plastic wrap then chill pie for at least 20 minutes - 1 hr.  

5. Place chilled pie directly on the baking stone and bake 40-50 minutes or until the juice bubble thickly.  After 30 minutes, protect the edges from overbrowning with a foil ring.

6. Cool pie on rack for at least 3 hours before cutting.  

Fresh Raspberry Pie

Crust:  make single crust for 9 inch pie.  

Filling

1

cup granulated sugar

3

tablespoons cornstarch

1/4

teaspoon salt

1

cup water 

4+

cups fresh raspberries, but more is even better ...

1

tablespoon butter

Topping

1

cup whipping cream

1

tablespoon powdered sugar

1

teaspoon vanilla

Steps

• 1

  Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• 2

  Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
• 3

  Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon into cooled baked shell. Refrigerate at least 2 hours before serving.
• 4

  To serve, in medium bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator.

This one is a winner.  Add fresh raspberries on the top

https://www.pillsbury.com/recipes/fresh-raspberry-pie/cda0f106-61cb-4d61-8cbb-fd42393d248f

Grapefruit Pie

Grapefruit Pie

Graham Cracker Nut Crumb Crust 1 c. Graham Cracker Crumbs ¼ c. Ground Pecans ¼ c. Ground Almonds 4 Tbsp. Salted Butter - Melted Bake at 350° for 10 min

Filling 32 Marshmallows 1 Tbsp. Grapefruit Juice 4 c. Grapefruit sections 1 ½ c. Sweetened Whipped cream           with Vanilla and Almond ext. 1 tsp. Almond Extract Toasted Almonds

Press Crust ingredients into a 9” pie plate and bake.  In a large bowl, melt marshmallows with grapefruit juice.  Let cool and slightly stiffen.  Fold in Grapefruit sections, Whipped Cream, and Almond Extract.  Add into pie crust and sprinkle with Toasted Almonds.  Chill until set.  To serve, set pie pan in warm water to release crust and cut with warm knife.