This afternoon we had our monthly book club meeting! Yay book club! Yay excuse to eat pie, drink coffee and champagne, and gossip about fashion, boys, books, babies and blogs. Really, what’s not to love?
We talked about Room, which we all loved. I didn’t think I would like it very much, especially after reading another equally depressing book, but surprisingly I really found myself loving the plot and the characters. Especially Jack! Oh, Jack. If you haven’t read Room, you must!
However, the best part of today’s meeting was not the book. No, it was the PIE that Korina made!
More pie? Yes! More pie! Hers was better than mine, too. Like…way better.
Gooey caramel + bananas + whipped cream + sea salt brown sugar > raspberries
I just can’t win….but I.keep.on.trying!
Another exciting feature of today’s meeting was the highlighting of Ashley’s hair. And having her lead our discussion with foils all over her head, a crying baby in her arms and a plate of pie next to her. The woman can multitask! She’s such a mom sometimes.
I also rediscovered my love for the kryptonite below. Oh french vanilla nestle coffee mate, where have you been all my life? I just want to bathe in your sweet, artificially flavored vanilla bean glory. I want to drizzle you in my freshly ground French roast and sip and savor each little drop of caffeine-induced sweetness.
If you’re wondering, it’s 7:04 on Saturday night and I’m at home baking dough balls. Where else would I be? Maybe you should just go make this pie, drink four cups of coffee with french vanilla creamer and then we can talk.
makes 1 pie
1/2 recipe flaky pie dough (or pre-made pie crust of your choice)
1 can sweetened condensed milk
3 ripe bananas
1 pint heavy cream, whipped with 4 tbsp sugar
1 tbsp brown sugar + 1 tsp sea salt
Preheat oven to 400 degrees.
Roll out pie dough and place in a greased pie dish. Crimp sides and prick crust all over with a fork. Bake for about 15 minutes, or until golden. Remove and let cool.
Place can of condensed milk in a small saucepot, fill with water, cover and boil for two and a half hours. Set a timer!
After can is finished boiling, set aside to cool completely before handling.
Slice bananas and place all over bottom of pie crust. Carefully open the condensed milk can and pour toffee all over bananas. Top with whipped cream and sprinkle with brown sugar and sea salt mixture. Serve pie immediately or place in the fridge until serving.
4 hours (includes time to make toffee and pie dough)