Banoffee Pie

Rally Day "Blue Ribbon" Recipe Winner
September 11, 2011

Banoffee Pie
Karen Eckenrode
Serves 6-8

Ingredients:
1 - 9 inch baked pie shell
1 tin condensed milk (13.5 oz)
1.5 lbs firm bananas (about 3)
375 ml heavy whipping cream
½ tsp. powdered espresso
1 tsp. sugar
Freshly ground coffee

Preparation:
The secret of this dessert lies in the condensed milk. Immerse the tin unopened in a deep pan of boiling water. Cover and boil for 5 hours, making sure that the pan does not boil dry* (see Caution). Remove the tin from the water and allow to cool completely before opening. Inside you will find the soft toffee filling.

When the toffee is ready, whip the cream with the instant espresso and sugar until thick and smooth.

Spread the toffee over the base of the pie shell.

Peel and halve the bananas lengthwise and lay them on the toffee.

Finally spoon or pipe the cream over the bananas and lightly sprinkle with freshly ground coffee.

*CAUTION: It is absolutely vital to top up the pan of boiling water frequently during the cooking of the can(s). 5 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb, and kitchen ceilings.

HINT: Banoffee Pie is a marvelous "emergency" dessert once you have the toffee mixture in your pantry. I suggest boiling several cans at the same time as they keep unopened indefinitely.

I got this recipe from the Hungry Monk Restaurant, Javington, Sussex, England, where it was first created. It’s a popular "pudding" much imitated throughout England.