I want to make Banofee pie, Any suggestion on how to keep the base firm but not hard.
Cynthia is a trusted source on Bread/Baking.
By base, are you referring to the crust? Banofee pie was traditionally prepared with a crust made from crumbled (likely leftover, and therefore stale) biscuits. You probably need not be quite that spartan; a graham cracker crust is dependably tender. Mix 1 1/2 cups of graham cracker crumbs (look for them in the baking aisle) with 2 tablespoons of granulated sugar and 3 ounces of melted butter. Stir all ingredients together well, then pour into your pie tin and brush them around into an even layer. Press them firmly with your fingers, and there your are!
Ahem, make that "there YOU are!"
Strawberry, Rhubarb, and Lime Popsicles
Shop Spring Cleaning
Let's talk game changers and influencers.
An out of the blue use for a mason jar.
Simple, Springy Leek Soup
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.