Kathie Lee & Hoda: Curtis Stone Banoffee Pie Recipe

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Kathie Lee & Hoda: Curtis Stone Interview

Kathie Lee Gifford and Hoda Kotb are joined by Curtis Stone, celebrity chef and host of Top Chef Masters on Bravo, as he shared his recipe for Banoffee Pie recipe. If you enjoy this recipe, also check out his Asian-Style Crab Cakes with Cucumber and Mango Chutney recipe.

Curtis Stone: Banoffee Pie Recipe

Curtis Stone Banoffee Pie Recipe: Kathie Lee & Hoda

Curtis Stone, celebrity chef & host of Top Chef Masters, shared his Banoffee Pie recipe with Kathie Lee & Hoda.

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Ingredients For The Crust

  • 9 ounces graham crackers
  • 1 stick butter, melted

Ingredients For Toffee Sauce

  • 1/2 cup (packed) dark brown sugar
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup (1 stick) butter

Ingredients For The Filling

  • 1 1/4 cups heavy cream
  • 5 small bananas

Directions For Crust

  1. With parchment paper, line the botton of a nine-inch springform pan
  2. In a food processor, blend the graham crackers until they are finely ground
  3. Pour the melted butter over the crumbs and process to blend well
  4. When pressed, the crumbs should stick together
  5. Place the crumb mixture on the bottom and one-and-a-half inches up the sides of the parchment man and then refrigerate

Directions for Toffee Sauce

  1. Place a medium heavy saucepan over medium heat.
  2. Combine three tablespoons of water and the sugar in pan
  3. Stir over medium heat until the sugar dissolves
  4. 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 five minutes
  5. Stir in the condensed milk and butter
  6. Continue stirring for five minutes or until the sauce thickens slightly
  7. Remove the toffee sauce from the heat and spread one cup of the sauce over the prepared crust and refrigerate for about one hour or until the caramel is semi-firm
  8. Keep the remaining caramel sauce at room temperature

Directions – To Fill The Pie

  1. In a large bowl, beat the cream with an electric mixer until thick and very soft billowy peaks form
  2. Very thinly slice three 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. Rewarm the remaining toffee sauce gently over low heat
  6. Drizzle some of the sauce decoratively over the pie
  7. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency
  8. Cut the pie into wedges and transfer to plates
  9. Drizzle each pie wedge with more sauce and serve

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