Two years ago, my mom and I took my sister to New York City to celebrate her 30th birthday. We saw Wicked, did some shopping, went to Ground Zero, spent a morning at a spa, and, most importantly… we ate. We ate a lot. For one of our dinners, we took the suggestion from Maggie of Three Many Cooks and went to Co Pane in Chelsea, which is a Jim Lahey restaurant. To say that their pizza is phenomenal is a massive understatement; we ordered three different pizzas and devoured them. Our only misstep was stuffing ourselves so full of pizza that we had absolutely zero room for dessert. I cursed my pizza-eating self every time a waiter walked by to bring a slice of their legendary banoffee pie to another table.
I have dreamt about that pie ever since. Believe it or not, I had never even heard of banoffee pie before spying that menu, and then I became totally obsessed with it.
Their version was made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream and topped with chopped hazelnuts. I made the exact same version except that I topped mine with chopped peanuts because, well, I feel like peanuts belong with bananas and caramelized sweet milk. Also, I can’t quit peanuts and peanut butter. You know this.
I tend to be pretty “meh” about whipped cream toppings, but oh my, coffee whipped cream is a whole different ball game. It puts this pie way over the top and I totally won’t judge you if you just stand in the kitchen and eat it with a spoon.
Just be sure to eventually grab a fork and dig into this beauty. It may have taken me a couple of years to recreate it, but the wait was definitely worth it. Turns out, I was right to have been craving it all these years!
One year ago: Oreo Cheesecake Icebox Cake and Malted Vanilla Ice Cream with Peanut Brittle & Milk Chocolate Chunks
Two years ago: Bacon and Cheese Easter Bread
Three years ago: Peanut Butter Snickers Cookies
A graham cracker crust filled with sliced bananas and dulce de leche, topped with coffee whipped cream.