for the love of pie: {this is glamorous}


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




Banana Toffee Pie [or what is officially and affectionately known as 'Banoffee Pie']


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.


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 . . .


An elderflower champagne cocktail & someone you love.


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 . . .




Banoffee Pie by Curtis Stone [serves 8]

9 oz / 280 g graham crackers or Marie or digestive biscuits
1 stick / 150 g butter, melted

½ cup (packed) dark brown sugar
1 14-oz / 395 g  can sweetened condensed milk
1 stick / 125 g butter

1 1/4 cups heavy cream
5 small ripe bananas (about 1½ pounds / 750g  total)

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.

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.

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.

posted on July 27, 2012 by Nikole


  1. Deborah Stenard says:

    Ooo. I could also use Nilla Vanilla wafers for the crust. Always used to use those for a good old fashioned Banana Cream Pie (welcome to my childhood). But digestive biscuits, now that is a great idea too! Thanks for giving me an excuse to eat pie at tonight’s Olympics opening. (like I need an excuse)
    Chef Deb

  2. I am lost here, without even going to the This is glamorous… Wonderful pie! :)

  3. athena says:

    I have all the ingredients but the milk… must make this soon! Love the tea towel.

  4. Dee-lish, that banoffee looks delectable! And Curtis is an Aussie!

  5. [...] For the love of pie… (with Roséline and Banoffee.) [...]

  6. Frances Ruth Harris says:

    Wow! Pie will never be the same!

  7. [...] décor inspiration : copper pipes* around & about : for the love of pie* at home : a perfect gallery wall* style inspiration : the hair bow* recipes for summer peaches : [...]

  8. This looks beyond amazing!

  9. chihiro ogino says:

    My english isn’t well but i still want to say sth to u :there’s something touched me due toyour story.
    I want to visit u in the future.

    Wish u have a good day.

  10. Wow, the photography in this post is so dreamy. Banoffee pie is hands down amazing (plus it makes me think of that scene in Love Actually when Keira Knightly is eating a slice).

  11. Orchidea says:

    I love pies!!! And this lokks very very good.
    I have never tried it with bananas though… interesting.

  12. Mariela says:

    This looks delicious! have to make one of this : ) xo

  13. S says:

    Dear Nikole, I’ve been reading this series with great delight. Just wanted to let you know that I’ve finally taken my cloud cookie cutter for a spin. My shortbread clouds were very well-received :) I’ve blogged about them over at XO

  14. [...] skills involve picking up the telephone to make dinner reservations, braved the kitchen to create a banana toffee masterpiece . . . and so, click over to nikole’s, if you like, for the recipe . . [...]

  15. Nancy says:

    Bananas + Toffee + Cream = HEAVEN!

  16. Erin says:

    Looks so good! Mine would never turn out that pretty though. Haha. If you get a sec, I’d love to hear your thoughts on my latest posts and enter to win my giveaway!

  17. rach. says:

    lovely post and lovely blog, girl! can’t wait to read more! :)

    love, rach.–

  18. [...] Plus haut, je vous suggérais une recette de Banoffe pie accompagnée de barre de chocolat Crunchie. Voilà une recette plus classique de ce dessert qui vaut la peine d’être essayer. De plus, prenez cette occasion pour visiter ce blogue qui est d’une réelle beauté. Vous trouverez la recette sur Forthy-Sixth at Grace. [...]

  19. Rose says:

    I would really really love to make this soon. looks so lovely and delicious. thank you for the recipe.

  20. […] décor inspiration : copper pipes * around & about : for the love of pie * at home : a perfect gallery wall * style inspiration : the hair bow * recipes for summer peaches […]

  21. […] skills involve picking up the telephone to make dinner reservations, braved the kitchen to create a banana toffee masterpiece . . . and so, click over to nikole’s, if you like, for the recipe . . […]

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