If, like me, you have no idea what it is - it's basically a shortcrust pastry shell, filled with caramel and topped with whipped cream, bananas and chocolate. This cook book called this one a Boston Banoffee Pie. I have no idea what makes it specifically Boston-esque as I can't see how this differs from the traditional English version. Semantics aside, this pie is made of nom.
If you have a food processor, making the pastry base is a cinch. If, like me, you don't, rubbing the butter into the flour is going to be more arduous and messy than your basic scone dough requires, but the result will be worth it.
This baby ended up as dessert for us for the next three meals. It was delicious. While I like bananas, I usually have little desire to put them in desserts. They're not my absolute favourite fruit, but I have to say I loved them in this. In future I would probably include more than one ring of garnish of them. The bananas complimented it so well and cut through the richness of the toffee.
Here's the recipe from Dream Desserts:
Boston Banoffee Pie
150g/5oz/1 1/4 cups plain flour
For more photos, chatter about the book this week's challenge is from, or just the printable recipe, head on over to the original post at Cakecrumbs.