Binging with Babish: Banoffee Pie from Love, Actually

banoffee pie no thanks thank God it would have broken my heart if he'd said yes all right well lucky you hey what's up guys welcome back to binging with babish where this week I'm finishing the year off on a slightly easier note with the benefit pie from Love Actually featuring my old anaphylactic shock nemesis the banana but we don't have to contend with those yet first we have to make dulce de leche which of course can be store-bought but if we make it ourselves we can control the color flavor and most importantly consistency all's we need is a can of sweetened condensed milk whose label we have removed and which we are going to completely submerge in a water bath of I said completely submerge in a water bath there we go and then we're going to cover this bring it to a boil and let it simmer for anywhere from one and a half to three and a half hours you'll notice that I have two cans boiling here that's because I'm gonna take one out at the 1 and a half hour mark to show you what a difference time can have on your resulting dulce de leche so I've got a second can hear that my boil for an additional two hours before gingerly removing and placing on a wire rack to cool completely and I do mean completely unless the idea of boiling hot caramel exploding in your face philsie with holiday cheer and as you can see the hour and a half version has a nice pale golden color and a drizzle a bowl consistency perfect for ice cream or apple cider or for play the 3 and 1/2 hour version however has a deep of golden color and a thick spreadable consistency perfect for cakes are benefi pie or for play then the next thing we have to contend with is the crust the most popular form of which is graham cracker but given Vanna few pies United Kingdom e'en origins I'm going to follow Mary Berry's recipe and use digestive biscuits which are almost the same as graham crackers they're a little harder and a little sweeter but of course if you've seen the show by now you must have guessed that we're making our own with a little help of a recipe from Gemma Stafford into the bowl of a food processor goes to and 36 grams of whole wheat flour 85 grams of powdered sugar one teaspoon each of kosher salt and baking powder all of which we're just gonna pulse a few times to combine and make sure that everybody's good and homogeneous and then we're going to cube in one stick of cold unsalted butter which we're gonna pulse together with the dry ingredients trying not this Spray too much all over ourselves until the butter is completely incorporated and the mixture resembles dry sand and then we're gonna turn it into wet sand by adding 1/4 cup of whole milk then just letting the processor run until a rough ball of dough forms which we're gonna treat almost like a pie dough by wrapping in plastic wrap and letting it chill in the fridge for 30 minutes letting the gluten relax and letting the butter firm up then all there is love to do is unwrap it dust it lightly with all-purpose flour or whole wheat flour if you're really a fiber junkie then we're gonna roll the whole thing out to about 1/4 inch thickness reflowing as necessary and cutting into rounds save your scraps that can absolutely be rear old and recut and then to give these the authentic look I got a cookie letterpress which while it did have the correct font was a little bit too big so I ended up having to hyphenate my word so these are more like digestive biscuits than digestive biscuits yeah we're gonna do however you word poke or score your biscuits we're going to bake them in a 350 degree fahrenheit oven for 18 to 22 minutes until they are golden brown and crisp allowing to cool completely and then storing in an oddly perfectly sized airtight container until we're ready to use them which is right now because we're making crust with them in the same manner that we would with graham crackers pulverizing a handful of digestive biscuits until we are left with about a cup and a half of digestive biscuit crumbs to which we are going to add one stick of unsalted melted butter or the fat of your choice pulsing the machine until the mixture resembles very wet sand that you can retrieve with your fingers and press into little pancakes that hold their shape but not with any conviction then we're going to press our digestive biscuit and butter mixture into the bottom of a 9 inch tart pan with a removable bottom optionally enlisting the help of a wide shallow ramekin until the crust is pressed up flush with the sides of the pan and is nice and flat and smooth on the bottom then we're gonna place this onto a rimmed baking sheet and bake at 350 degrees Fahrenheit for about 7 minutes until just beginning to turn darker Brown and become fragrance we're then going to allow our digestive biscuit crust to cool completely before even thinking about filling in them once we're ready to fill I'm going to heat up our dulce de leche in a shallow water bath that I've brought to a bare simmer making our previously thick and stubborn dulce de leche thin and spreadable and we're going spread that evenly to make sure that it covers the bottom of the crust and then we need to wrap this guy tightly in plastic wrap and let him set for four hours in the fridge and then finally it's banana time I'm just gonna take a few precautionary measures here just in case I'm a little bit more allergic than I remember and then I'm just gonna peel and slice the bananas into maybe half inch rounds then after retrieving our newly solidified dulce de leche it's time to dot it with bananas do this however you like I do not care there's literally no wrong way you can do this but what you can do wrong is what I'm about to do as you can see them very pensively deciding whether or not I should pour the 1 in 1/2 hour dulce de leche over top of the bananas I thought it might look pretty and add a nice textural difference and as you can see after agonizing over it for a few minutes I decided to do the wrong thing and as you'll see later it ends up turning the banoffee pie into something of a mess so just skip that step in yours will come out perfect now we're just gonna make a quick whip cream by combining about two cups of heavy cream 2 tablespoons of sugar and a generous dollop of vanilla extract in a large container using an electric hand mixer to beat it to semi stiff peaks so is that it's thick enough to hold its shape the soft enough to be pleasant to the mouth and then on top of the benefit pie it goes with a decorative sprinkling of cocoa powder and as I mentioned as long as you don't try to get too inventive and pour super goopy dulce de leche on top of your bananas this ought to come out cleanly and perfectly but even with my mistake it's still pretty damn good now all there is left to do is slice and serve I recommend you do this with a knife run under hot tap water so you get nice clean cuts and as I have made abundantly clear by this point I am allergic to bananas so I cannot try this bad now if you pie so I decided to invite my lovely girlfriend Jess in to taste it for me now think this looks great bananas because I don't [Music] Wow that is cute and it's one of my favorite Christmas movies it's a chick flick but it's also a Christmas classic I think you cried at the end I think you have a crush on Colin Firth too [Music] [Music] what hell yeah [Music] so I decided to invite my lovely girlfriend Jess in to taste it for me well sweetie those look great look wait a minute are those bananas you know I don't like bananas oh that's kind of sweet that's one of my favorite movies that ain't share but it's also classic I mean you cried when we watched it also I remember you saying you had a crush on Colin Firth

Channel: Babish Culinary Universe

Views: 4,850,556

Keywords: banoffee pie, banoffee, pie, how to make pie, how to make banoffee pie, love actually, hugh grant, keira knightly, easy desserts, easy dessert recipes, banoffee pie recipe, romcom, chick flick, binging with babish, cooking with babish, babbish, pear qwerty horse, love actually banoffee pie, love actually banoffee pie scene, banoffee pie how to make

Id: TNTKRj2lS1g

Length: 7min 31sec (451 seconds)

Published: Tue Dec 24 2019

Reddit Comments

[u/cherrycoke260]

I totally thought that was going to end in a proposal.