Recipe: Banoffee pie

This seems to be a pie unknown to Americans, and it’s really easy to make. The only hassle is that it takes time to do it right. You need a five hour stretch to get really good caramel.

Banoffee pie (pre cream).

Ingredients

  • 2 cans of sweetened condensed milk
  • 1 graham cracker pie crust
  • egg white
  • 2 or 3 fresh bananas
  • 1 cup of heavy whipping cream
  • ½ teaspoon vanilla essence
  • (optional) 1 tbsp Bailey’s

The day BEFORE you want to eat the pie (or the day of if you have lots of time) cut the labels off the cans of condensed milk and put them unopened into a pan filled with boiling water. Boil for five hours. Do not let the cans touch the bottom of the saucepan, I use a wire grid in the bottom of a casserole pot. You can refrigerate the cans once they’re cooled, and you’ll need to keep checking the water level.

Brush the inside of the pie crust with egg white and bake at 375f for 5 minutes.

Open the cans carefully and spoon out the sticky caramel goodness into the pie crust. Layer with slices of fresh banana. Add the vanilla essence and Bailey’s to some of the cream and whip it until fluffy. Spread cream over the caramel and serve.

We took one of these to Thanksgiving dinner yesterday and it went down well.

3 thoughts on “Recipe: Banoffee pie”

  1. Cunning technique! One assumes the “sweetened condensed milk” needs to have been sweetened with actual *sugar*, though…? =:o}
    [TRIES TO IMAGINE ASPARTAME-BASED CARAMEL] … [SHUDDERS]

  2. It comes in pre-sweetened cans here. Comment from a friend’s mother was that it was “the best caramel I’ve ever tasted”, and was especially good with slices of tart apple.

  3. I just have visions of the cans exploding… (That’s the way my luck tends to run, anyway. Probably wouldn’t happen to anyone else.)

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