Bon Appetit Magazine, March 2021, p. 25
4.5 stars
I hadn't made a pie in a pretty long time. This was good for a chocolate banana pie -- but probably wouldn't make it again unless we have a NEED for a Banoffee pie. I was afraid that it was going to be too sweet, but it wasn't -- the high cacao % in the ganache helped keep the sweetness level down.
The crust was DELICIOUS -- I'm a huge fan of Biscoff cookies, the ones you get on the plane and would use this crust recipe again. One note is that the crust fell apart when eating it so would add more butter potentially to bind it together better. In addition, this ganache recipe was great.
Crust Ingredients: Lotus Biscoff cookies, unsalted butter, sugar
Ganache Ingredients: semisweet chocolate (at least 64% cacao), heavy cream, unsalted butter
Pudding Ingredients: heavy cream, eggs, light brown sugar, milk, unsalted butter, sugar, cornstarch, Kosher salt, chocolate, bananas
Tips:
- As noted above, add a binder (more butter) so the crust holds together better.
- Not sure about the egg step -- I followed the directions exactly constantly whisking the egg yolk mixture with the butterscotch and couldn't get it smooth. It was lumpy like the egg cooked in it.
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