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!"
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Well played. You deserve a cookie.
There's no intricate lattice-work necessary
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