Well, hi there.

I’m sure you thought I’d neglected you, but be assured, I haven’t forgotten you.

So, to curb any feelings of neglect, I return bearing gifts.  Gifts in the form of pie.

How can anyone feel neglected when pie is involved?  Exactly.

These are actually mini pies.  Mini for a couple of reasons.  One, it is built in portion control for those who are concerned about that sort of thing.  Two, it means you get to taste all the deliciousness in each bite.  Three, and most importantly, I adore have a minor obsession with small dishes and this justifies my need to possess small dishes in all shapes and styles.

Take a look at these.  They are Banoffee Mini Pies.

I know.  It’s a silly level of deliciousness.

And what’s Banoffee, you might ask?

Well, it is a combination of a graham crust, bananas, dulce de leche, pastry cream and indulgence.

It’s a small version of a pie that is a favorite all over, but especially in England.  It takes a little time to make, but the steps aren’t difficult and it can be made ahead of time.  It can even been made in several steps over a couple of days.  But it will be worth every step.  Here’s how to make it:

Banoffee Pie

2 cans of Sweetened Condensed Milk

pinch of Kosher Salt or Sea Salt

Preheat oven to 300 degrees

Place sweetened condensed milk and salt in a glass baking dish.  Cover tightly with foil.

Place the baking dish in a large roasting pan.  Place the pans in the oven and carefully add enough water to come up the sides of the smaller baking dish, but don’t let the water touch the foil.  Bake for at least 2-3 hours, checking on the color of the milk and adding water to the water bath as necessary each hour.  When it is complete, the color will be the color of toffee and it will be much thicker.  Carefully remove from the oven and the water bath.  Using a whisk, stir until smooth.  Set aside to cool completely.

2 c. Graham Cracker or Digestive Biscuit crumbs

6 T. melted Butter

1/4 t. Kosher Salt

Mix crumbs, butter and salt in a medium bowl until completely combined.  Divide among small serving dishes, or press into the bottom of a pie pan.  Chill in the refrigerator for 30 minutes.

3 large Egg yolks

1/2 c. Sugar

1 1/2 T. Cornstarch

1/2 c. scalded Milk (heated just until steaming in the microwave)

2 t. Vanilla

1 T. softened Butter

1 T. heavy Cream or Half and Half

pinch of Sea Salt

Combine egg yolks and sugar in a medium bowl.  Mix until well blended and lighter in color.  Add the cornstarch and mix well.  Slowly add a little of the scalded milk, stirring after each addition to temper the egg mixture.  Once it is all combined, pour into a saucepan and heat until it begins to thicken, stirring constantly.  Don’t worry if it starts to look curdled.  Switch to a whisk, remove from heat and stir until smooth.  Add in vanilla, butter, cream and salt.  If you’re worried about lumps, strain though a sieve into a bowl.  Cover with plastic wrap and chill.

1/2 c. heavy Cream, whipped until thick with soft peaks

2 Bananas, sliced

Chocolate shavings

Okay, now it’s time to pull this all together.

Combine whipped cream and chilled pastry cream.  Set aside.

Layer sliced bananas over the crust layer.  Top with a layer of the dulce de leche. Top that with a layer of the pastry cream and garnish with chocolate shavings.  Chill for at least 30 minutes if making mini pies, and at least an hour, if making a large pie.  Serve and enjoy!

A few things to make this easier:

• Make the crust, and dulce de leche up to 2 days ahead.
• Make the pastry cream and the whipped cream up to 1 day ahead.
• You can use storebought dulce de leche and whipped cream, if you wish, but the textures may vary for the finished product.
• Don’t be afraid to change it up based on your taste.  Don’t like bananas?  Use another fruit, like berries or just layer with shaved chocolate and extra whipped cream.

Do yourself a favor and give this recipe a try.  The steps are not difficult and can be broken up into several steps over a couple of days.  You will also have leftover dulce de leche.  It is great as a topping for ice cream, stirred into coffee and cocoa or standing over the bowl, scooping into your mouth with a spoon.  I don’t know anyone who’s done that.  Ever.

I leave you with a last look before you rush into the kitchen to start on your dulce de leche.