May 6, 2012

Banana And Coffee Pie


“This pie is a traditional English dessert, but we serve it at our intensely Italian restaurant because this Banoffee treat, rich and sweet, turns out to be a beautiful punctuation to a meal centred around pizza,” says Jim Lahey of New York’s Sullivan Street Bakery.


  • 1 stick unsalted butter, melted
  • 1 cup graham cracker crumbs (pulverized in a food processor)
  • 2 tsp granulated sugar
  • About 2 cups heavy cream
  • 1/4 cup confectioners’ sugar
  • 2 drops coffee extract or 2 generous pinches instant espresso
  • 3 ripe bananas, peeled and sliced into rounds
  • Generous 1/3 cup hazelnuts, crushed and toasted


Yield: Makes one 9" pie

  1. Preheat the oven to 400°F.
  2. To prepare the crust, combine thoroughly in a bowl the butter, graham cracker crumbs and granulated sugar. Press the mixture evenly over the bottom and sides of a 9″ pie plate. Bake for 8 minutes. Set aside to cool.
  3. Combine the cream, confectioners’ sugar and coffee extract in a mixing bowl and whip until medium peaks form.
  4. Cover the crust with sliced bananas and top with the whipped cream. Sprinkle with the hazelnuts. Best served and eaten that day, but can be refrigerated for 1 day.

Reprinted with permission from Jim Lahey’s My Pizza (2012 Clarkson Potter).