This is a post about banoffee pie. If you’ve never heard of it or aren’t quite sure what it’s all about, you’re in luck, because today we’re going to get down to the nitty gritty of this fabulous sweet and salty dessert. But today’s post is also about patience. It’s about waiting, and moving graciously throughout transition. So if you’re into gooey pies or love real talk on life lessons, stick around because we’re going to chat through it all this morning.

You ever get the sense that you’re in a period of change? For some time, I have sensed that that’s where I was. Over Christmas, I mistook this feeling for simply being burnt out. Between a move, a full work calendar, and the first trimester of a sicky pregnancy, I was just kinda… blah. So I waded (and waited) through it, trimmed back on my to-do list, and took time to just enjoy the season with my kiddos. When January arrived, I knew it was time to get back to work. I jumped back into the grind, expecting things to flow as smoothly as they previously had been, and for some reason it just didn’t. Does this ever happen to you? Do you ever find yourself feeling kinda stuck or lost, maybe even a little unsure of what your next step should be? Almost like you’re at some sort of fork in the path that you’re on, but there’s no arrow or roadmap to tell you what turn comes next? Well, that was me. Unsettled, uncertain, and at a loss as to what to do next.

How do we wait gracefully for the next chapter of our story? Do we just idle through life and wait for the change in wind to blow us in the right direction? Do we stifle any feeling of discontentment, and play through the pain or hustle harder until some giant neon sign with whistles and bells dumptrucks us into a new phase of life? My small grouper leader has been talking about what it looks like to be peacefully at rest in our circumstances even when they’re undesirable or even just a little bit off. Being at rest doesn’t really mean that you just stop working all together and wait for a handout. It also doesn’t mean dwelling on the yuck and talking about it endlessly until a change comes. What I’m believing and what is beginning to really settle on in my spirit is that waiting gracefully means being at peace regardless of your circumstances. It means moving forward, working diligently in the time being, with your eyes peeled for opening doors ahead. It means being okay with not having it all figured out and content to continue being effective right where you are.

I’m not sure if any of you all are in/have been in this boat that I’m paddling, but my gut tells me I’m not alone. There’s lots of us, men and women alike, who desire and even feel a change coming on, but the unknown and potentially prolonged period of waiting is straight up terrifying. My word for you today is that it’s okay to transition, and there is nothing to fear about stepping into the unknown when the time is right. Work hard, find joy exactly where you are for the time being, and trust your instincts. You’ll know when the time is right and you’ll have no regrets if you blossomed where you were planted for the time being.

Is that enough real talk? Are you ready for pie?

Banoffee pie is a traditional English favorite. In a true banoffee pie, a digestive cookie crust is filled with layers of bananas and thick, gooey toffee filling. Whipped cream and shaved chocolate are loaded on just before serving for a sticky, sweet, and altogether irresistible tasting pie. This version, fairly spot on with exception of the crust, hits the mark on every aspect of that traditional banoffee pie flavor profile, and it is nothing short of fabulous.

I’m sharing today’s recipe in partnership with my BFFs at Kerrygold. Quality butter makes a huge difference in taste in this pie, and you’ll notice the rich, buttery goodness in almost every element of it. In the crust, warmed butter brings together the salted graham cracker and brown sugar mixture. In the filling, butter balances out the sugary sweet toffee and lends a rich chew to every bite. Butter helps this chilled, gooey treat hold its shape in the fridge and lends it so much flavor. This is a dessert worth investing in quality ingredients, and you can trust Kerrygold to bring it every time.

A few tidbits on this banoffee pie. First, it’s entirely no bake. The crust is a pat and chill situation and the filling is prepped on the stovetop. Second, this pie is messy. It’s not a perfectly sliced, prim and proper treat; it’s a lick the plate, sop up every bit of filling type of thing. Here’s what you can expect: the crust is a fairly standard graham cracker crust, except we use brown sugar for extra flavor and a little extra salt to balance out the filling. Truly, it’s a salty crust and that is in no way disappointing. The bananas, which you can layer underneath the filling or on top of it depending on your preference, will 100% weep and make this a seriously gooey drippy pie. If you hide your bananas under the toffee, the whole filling will become a bit puddly upon cutting, and if you layer them on top, you can maintain a little more structure depending on how close to the time of serving that you assemble the pie. Read in the notes section of the recipe for more on that. Finally, the whipped topping here is entirely optional, but whipped cream is almost always a great idea to me. It’s only barely sweetened and lends a creamy vanilla flavor to the whole shebang. If you want to land chocolate shavings like you see photographed, you can use the tutorial I followed here.

This banoffee pie is one of my favorite things I’ve made recently. It’s maybe not much from an aesthetic standpoint, but what it lacks in structure and clean lines it makes up for in some serious level-up flavor. I really hope you’ll give it a try in the coming weeks. Many thanks to Kerrygold for sponsoring this post. Y’all, give it a try when you take a stab at this pie. Their butter is seriously divine. Happy baking to you all and thanks for reading along!

If you like this banoffee pie you should try:

Banana Cream Pie Cake

Bananas Foster Cinnamon Rolls

Banana Cream Pie with Oatmeal Cookie Crust

Banana Coconut Chocolate Cream Pie

 

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