FOR THE LOVE OF PIE — a series that celebrates the simple things. Today, Roséline and her Banana Toffee Pie.     ‹‹‹‹‹‹‹‹‹‹‹‹‹‹ Roséline's blog, {this is glamorous} is one of those places you'll get lost.     It's one of the first blogs I followed one of the first I left a comment on and one I continue to visit. I like that it's a bit like a mini vacation  via the internet.     It makes me dream of shops I want to visit and of trips I'd like to take. Of pastry shops I wish to frequent and parks I've never been. It's a bit like a fairytale sorta dreamland over there and I really love that.   Find a little more about Roséline and her recipe below. xo, n     WHO? Roséline WHAT? Banana Toffee Pie [or what is officially and affectionately known as 'Banoffee Pie'] WHERE? This pie is as perfect toes curled on the sofa, wrapped in cashmere beside a crackling fire and a glass of Bailey's, as it is in the decadent heights of summer, preferably on a rooftop terrace, the humid night air swirling with falling stars and midnight kisses. WHY? With Wimbledon recently, and the Olympics, thought a quintessential British dessert would be perfect; also, with all the summer soirées and weekend gatherings on the calendar, it's a fairly simple pie to make that does not require baking --- perfect for languid summer days and long sultry nights . . . BEST SERVED WITH? An elderflower champagne cocktail & someone you love. ONE OR TWO THINGS?  Dessert & summertime are two of my very favourite things on earth -- at this time of year, it's early rises and as many reasons to be outside as possible -- morning walks to a favourite shop for coffee, and afternoon walks to the flower markets in filmy dresses and sandals; and as for dessert, do not think have ever turned it down . . .       RECIPE: Banoffee Pie by Curtis Stone [serves 8] CRUST 9 oz / 280 g graham crackers or Marie or digestive biscuits 1 stick / 150 g butter, melted TOFFEE SAUCE ½ cup (packed) dark brown sugar 1 14-oz / 395 g  can sweetened condensed milk 1 stick / 125 g butter FILLING 1 1/4 cups heavy cream 5 small ripe bananas (about 1½ pounds / 750g  total) TO MAKE THE CRUST: 1. Line the bottom of a 9-inch / 22-23 cm springform pan with parchment paper. 2. Chop the graham crackers in a food processor until they are finely ground. 3. Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed. 4. Press the crumb mixture over the bottom and 1½ inches / 3 ½ cm up the sides of the springform pan. Refrigerate. TO MAKE THE TOFFEE SAUCE: 1. Combine the sugar and 3 tablespoons of water in a medium saucepan. 2. Over medium heat stir until the sugar dissolves. 3. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes. 4. Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly. 5. Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the toffee is semi-firm. 6. Keep the remaining toffee sauce at room temperature.
TO FILL THE PIE: 1. Using an electric mixer beat the cream in a large bowl until thick and very soft billowy peaks form. 2. Very thinly slice 3 of the bananas into discs. 3. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust. 4. Slice the remaining bananas and arrange them decoratively over the pie. 5. Re-warm the remaining toffee sauce gently over low heat. 6. Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency. 7. Cut the pie into wedges and transfer to plates. 8. Drizzle each pie wedge with more sauce and serve.