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.
Yield: Makes one 9" pie
- Preheat the oven to 400°F.
- 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.
- Combine the cream, confectioners’ sugar and coffee extract in a mixing bowl and whip until medium peaks form.
- 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).