This is not the time to worry about your diet. This is the time to give in to this delectable Banoffee pie. Indulgence on a plate, that’s what I like to call it. And you know what? Sometimes we need that? Sometimes you had a crappy week and all you need is a piece of pie to make it all better and yes that’s called emotional eating but so bloody what? If you can’t even allow yourself to be comforted by a piece of pie, what is this world coming to? So here’s the deal with this banoffee pie recipe: You push your fork through a cloudy layer of white chocolate mousse before reaching the bananas covered in gooey caramel. You then reach a thick layer of buttery, slightly-salty crumbs before lifting the fork to your mouth and experiencing true bliss. I mean, who could say no to this? Traditionally a banoffee pie is topped with whipped cream but I wanted to amp it up a little and thought that a light-as-air layer of white chocolate mousse would take this banoffee pie from good to fan-frickin-tastic. Yes, it requires a little more work but seriously, it is so worth it. The base is made with Tennis biscuits (coconut-flavoured tea cookies) which are a South African favourite but you could use any cookie you want. Good ol’ Graham crackers would be perfect here. I mixed the crushed cookies with salted butter instead of the preferred unsalted because I wanted a bit of salt in this pie. It offsets the sweetness from the white chocolate mousse and caramel filling perfectly while also enhancing all the layers perfectly. And that’s it. Yes, there are a few steps you need to go through to get this pie done but I promise you it won’t take you that long and the end result is so worth it. Plus, it’s weekend so you have a little extra time to potter around your kitchen and play domestic goddess/god. Now, if you’ll excuse me, I still have a piece of pie left in the fridge and I better go grab it before one of the kids or C gets a hold of it. Happy weekend!
