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
- 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).