LCBO Food & Drink Autumn 2018

DINNER PARTIES  GAME NIGHT DINNER

Banana & Toffee Pie WITH PECAN CRUST

4 ripe bananas Extra brown sugar or chopped pecans for garnish 1 For the crust, place cookies and pecans in a food processor and pulse until small crumbs are created, like the texture of coarse sand. With the motor running, pour in melted butter. 2 Place all the crust mixture in a 9-inch (23‑cm) springform pan and pack it down using a flat- bottom drinking glass. Press enough crumbs up the side of the pan to also create a 1-inch (2.5-cm) side to the pie shell. Place in refrigera- tor for at least 20 minutes to solidify. 3 For the toffee custard, in a small saucepan over low heat, melt butter. Add brown sugar and cook over low heat until dissolved, about 3 minutes. Set aside. 4 In a small bowl stir together cornstarch and ¼ cup (60 mL) of the milk until cornstarch dis- solves. Pour remaining milk and cornstarch mixture into pan with butter and sugar mix-

ture. Return to heat and slowly bring to the boil over medium-high heat, continually whisking to avoid clumping or scorching. 5 Once the liquid has come to the boil and thickened, whisk for a minute longer. Remove from heat and immediately whisk in egg yolks and vanilla. Set aside to cool slightly for 5 minutes. 6 Whisk mixture and place in prepared pie shell; jiggle pan to evenly distribute. Return to refrigerator for 20 minutes. 7 Meanwhile, using a hand mixer, whip cream until soft peaks form, add sugar and continue to whip until semi-firm peaks form. 8 Place banana slices decoratively on top of the toffee custard, top with whipped cream and garnish with a sprinkling of brown sugar or chopped pecans if desired. Serves 8 to 10

This pie takes very little effort to make and yields great results. Bananas and a toffee custard are perfect dessert companions. If desired, add a splash of dark rum to the whipped cream to make it even more special. CRUST

9 oz (255 g) ginger snap cookies ½ cup (125 mL) pecans, toasted ½ cup (125 mL) unsalted butter, melted TOFFEE CUSTARD ⅓ cup (80 mL) unsalted butter 1 cup (250 mL) dark brown sugar, lightly packed 3 tbsp (45 mL) cornstarch 1 cup (250 mL) whole milk, divided 3 large egg yolks 1 tsp (5 mL) vanilla ¾ cup (175 mL) 35% whipping cream 2 tbsp (30 mL) granulated sugar

110  FOOD & DRI NK AUTUMN 2018