Sunday's mission was to prepare dessert without leaving the house to purchase any extra ingredients. Basically it was clean the pantry & freezer day.
Pastry dough, whipping cream, and frozen bananas are staples in the kitchen, but I surprised myself by having sliced hazelnuts on hand. Whip it all together with the addition of Frangelico (hazelnut liquor) and it's a dessert worthy of snug waistbands. At least that's what I'm telling myself.
Banana-Caramel-Hazelnut Cream Pie - Recipe
I've seen recipes online for 'Banoffee' pies (banana+toffee) and many used pre-mixed custard, caramel/toffee from a jar, and often graham or chocolate cookie crumb base. Instead of pre-made anything, this dessert uses the regular 'inside the lard-box' recipe for pastry, the banana custard filling from a previous recipe, and real whipped cream so I don't think it should be compared to 'banoffee'. I didn't distill the Frangelico but you can bet I would have if I could have.
Looks like a lengthy recipe? Do yourself a favour and make the pastry days (or even weeks) ahead. Prepare the dough and roll it into pie or tart shells then wrap securely with plastic and place in the freezer. When you get the hankerin' for a pie, the hardest part is already completed. Also, chilling dough (and that includes freezing it) allows to gluten to relax; you end up with tender & flaky pastry instead of shrinking, chewy dough.
Prepare the pastry:
Eating. Drinking. Sharing.