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Recipe: Ginger Toffee Pie

If you’ve never had it, Banoffee Pie is a rich, creamy decadent dessert.  It originated in England and is made as a pastry dessert with bananas, cream, and toffee (sweetened condensed milk aka dulce du leche).  We’re nearing the 40th birthday of Banoffee Pie and I thought a tribute to its deliciousness is in order.  Unfortunately though, a typical slice contains over 500 calories and about 35 grams of fat (20 gram of it saturated).  That’s 100% of your saturated fat allotment for the day.

With a few tweaks, my version is lighter and offers an alternative flavor profile.  It can even be considered a ‘local’ version if you’re in North America as I substitute peaches for bananas.  It can even be considered low fat, since fewer than one third of the calories are from fat.

Ginger Toffee Pie

Serves 10

  • 30 gingersnap cookies
  • 2 tablespoons butter, melted
  • 1 14-ounce can sweetened, condensed milk
  • 5 peaches

Preheat your oven to 375°F.  In a food processor, pulse the gingersnaps and butter until finely crumbled.  Pour into an 8 inch baking dish, disperse evenly, and using your fingertips, pack the crumbles tightly to for a crust.  Bake for about 7-10 minutes or until the crust browns lightly.  Remove and reduce the heat to 350°F.

Fill a stockpot with water and place the sealed can of condensed milk inside, making sure that the water level rises at least an inch above the top of the can.  Place the stockpot in the oven for 3 ½ hours.

In the meantime, dice the peaches and set aside.  When the milk is done, remove from the oven and carefully remove the can from the stockpot.  Let it sit long enough until you can handle it.  Layer the peaches evenly on the gingersnap crust.  Pour the toffee over the top and spread evenly.  If you want, you can sprinkle some toasted pecans or almond slivers on top.

277 calories ∣ 80 calories from fat ∣ 9 g fat ∣ 5 g saturated fat ∣ 46 g carbs ∣ 2 g fiber ∣ 5 g protein ∣ Good source of calcium ∣ manganese∣ riboflavin

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