Guest Author Misha Popp, Biscoff Banoffee Pie #recipe, and #bookgiveaway!

 

 

Molly MacRae: Molly, here, welcoming Misha Popp and her to-die-for pie to the Mystery Lovers’ Kitchen today. A Good Day to Pie, Misha's second Pie Before Guys Mystery is just out. The series is a wicked delight. Thanks for being my guest, today, Misha, and thanks for offering a copy of your new book to one lucky U.S. or Canadian commenter!

Misha Popp: The only thing better than pie is pie that comes together in no time flat - and this one definitely does!

Daisy bakes a little magic (and sometimes murder!) into every pie she makes and you can too. Just because baking is a science, that doesn’t mean there isn’t room for improvisation – especially where pie is concerned. One of the best things about making pies is how easy they are to customize. Once you have your basic techniques, it’s a breeze to swap ingredients and flavors around to make something completely unique. Chances are you already have something in your pantry just begging to be worked into a pie!

Banoffee is an English classic consisting of a digestive biscuit crust layered with caramel, bananas and cream. In this version, we swap out the neutral digestives for warmly spiced Biscoffs, but you can just as easily sub in your favorite – Oreos, gingersnaps, or oatmeal would all work just as well!

What kind of magic will you be adding to your pie?

Biscoff Banoffee Pie

 

Ingredients

1 packet of Biscoff Cookies

5 tablespoons melted butter

1 tin dulce de leche

2-3 bananas

1 pint heavy cream

1/3 cup powdered sugar

Directions

Preheat oven to 350f.

Crush Biscoff into crumbs using your preferred method. (Food processor, rolling pin, etc) Reserve a bit for garnish if desired, then combine with melted butter and press into pie pan. Bake for 8 minutes.

While crust cools, whip heavy cream and powdered sugar to stiff peaks.

Spread dulce de leche across bottom of pie and top with sliced bananas and whipped cream. (Again, this is all customizable – addicted to caramel? Double it! Prefer a mountain of whipped cream? Go for it! The world is your pie!!)

What kind of magic will you be adding to your pie? Leave your answer in a comment for a chance to win a copy of A Good Day to Pie. Giveaway open for U.S. and Canada.

Misha Popp (she/her) enjoys writing about murdery women and over-the-top baked goods, but not so much about herself. She lives in rural Massachusetts where she bakes entirely too many pies and sculpts things out of chocolate. An unrepentant school nerd, she has a collection of degrees that have nothing to do with the jobs that pay her. Visit Misha at her website.

A Charmed Banoffee Pie

Ellery Adams

In each installment of the Charmed Pie Shoppe mysteries (the first one debuts this July), I include a customer of the week pie. These are recipes sent me by real readers and this one was to die for!

Not only is it a blend of soft, ripe bananas and rich, decadent caramel, but the creamy smoothness of the whipped topping just finishes it off with a dollop of pure heaven. Add a few chocolate shavings for the garnish and you've got a pie worth serving Mother.

In fact, the woman who sent me this recipe comes from a long line of Scottish bakers. Her mam ran a bakery on Orkney Islands (sorry, but I don't know exactly where) and they're still boiling their sweetened condensed milk even though you can buy it pre-made nowadays. Some things are better done the old fashioned way. Some things are worthy of patience and attention to detail. I think that's something most moms would agree on.

So enjoy this wonderful pie and Happy Mother's Day to all the moms out there (whether your children have two feet or four paws!)

Charmed  Banoffee Pie

Ingredients

10 ounces ginger snaps, crushed fine

1 stick butter, melted

1 tablespoon brown sugar

1 14-ounce can sweetened condensed milk

3 ripe bananas, sliced

2 tablespoons lemon juice

1 ½ cups chilled heavy whipping cream

1 teaspoon pure vanilla extract

1 tablespoon confectioners’ sugar

hunk of milk chocolate candy bar for garnish 

Directions

Prepare ginger snap crust. In medium bowl, mix melted butter with brown sugar. Add crushed ginger snaps. Mix well. Press mixture into 9-inch pan. Bake at 350 degrees for 5-8 minutes. Cool.

Put can of sweetened condensed milk in large saucepan and cover with water. Boil for 2 hours (Adding water when necessary). Cool. Open and stir with fork to remove any lumps. (It will be brown in color). Spread on top of the ginger snap crust.

Slice three bananas and sprinkle with lemon juice. Arrange over the toffee.

 

Put large mixing bowl and electric mixer beaters in freezer for ten minutes. Remove and add heavy whipping cream. Whip until peaks are just about to form and then add in vanilla extract and sugar. Continue whipping until stiff and spread on top of banana layer. Grate milk chocolate over the top. Chill until serving.