Banoffee Pie

Banoffee Pie 

Serves 8-10  

Source: The Hungry Monk England

For those not from the Isles, the name Banoffee comes from a contraction of Banana + Toffee - which is exactly what the pie is.  It is dearly loved in both Ireland and Great Britain and is found on lots of restaurant menus.  It is easy to make with a minimum of ingredients.  It may sound a bit strange, but it really is delicious!  The recipe below is claimed to be the original from the Hungry Monk restaurant in Jevington, England.

recipe

flaky pie crust

 

 

 

 

1

can

sweetened condensed milk

1

cups

400

ml

1

lbs

bananas

 

 

680

grams

cup

cream

5

fl ounces

235

ml

1

tsp

sugar

 

 

5

ml

tsp

instant coffee powder

 

 

2.5

ml

Prepare the flaky pie crust and prebake.
Immerse 1 large tin of condensed milk in boiling water and boil for 5 hours (be sure to keep the water level above the unopened can for the entire period).
Leave to cool.
Whip the cream with sugar and coffee powder until thick and smooth.
Spread contents of the can - it should be caramelized - over the baked crust.
Spread halved bananas on top.
Spoon on the cream, sprinkle with coffee powder.

Now for the variations:

Substitute the flaky pie crust crust with a graham-cracker or digestive biscuit crust:

1

cups

graham cracker crumbs
or digestive biscuit crumbs  

5

ounces 

155

grams

cup

butter, melted

2

ounces

55

grams

cup

sugar (caster)

3

ounces   

100

grams

Blend crumbs with the sugar and melted butter.
Blend well and press into a 9" [23 cm] pie or tart pan.
Refrigerate until set.

For the toffee, I found that 2 hours was sufficient.
Keep the tin covered with water at all times.  Cover pan to keep water from evaporating away.

OR

Pour condensed milk into a large microwaveable dish, cover and microwave on high for 1 minute.
Remove from microwave, stir and repeat.
During the heating, the condensed milk is likely to expand quickly when it boils. Do not let it boil over.
Continue to microwave and stir  for about 15-20 minutes.  You may need to add some water during this process to compensate for evaporation. The toffee should be a rich brown.  Pour into crust and refrigerate for at least 1 hour.

Instead of coffee powder, flavor cream with 1 tsp vanilla and decorate with chocolate shavings.

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