Banoffee Pie

Legend has it that the Banoffee Pie was invented in 1972 in Jevington, England by Ian Dowding and Nigel Mackenzie of The Hungry Monk restaurant. The name is a combination of the word banana and toffee. Mixing the banana and toffee can be extremely addictive and it’s difficult to eat just one slice!

Serves 6
400g tin of condensed milk
2-3 large bananas, sliced
1 packet any digestive biscuits
1 cup of whipping cream
2 tablespoons melted butter

Place the digestives into a freezer bag and crush them with a rolling pin until they are crumbly (can also use food processor). In a bowl combine the crumbs and butter until well combined. Pat crumbs into a 9″ pie dish until the base and sides are covered. Place the base in the refrigerator to set.

To caramelise the condensed milk, place the tin in a pot of boiling water (do not open tin). Put a lid on the pot and allow the milk to boil for about 2 hours. To ensure the water does not evaporate, check periodically to see where the water level is. It should be half way up the can at all times.

When done, very carefully remove the tin and allow it to cool. When it is cool enough for you to handle, very carefully open the tin (if still hot, it may splatter out of the opening). At this point, the milk will have caramelised. Spoon the toffee from the tin and spread it over the biscuit base. Place the dish into the fridge again to cool for half an hour. Remove dish from refrigerator and arrange the sliced bananas on top of the toffee.

Meanwhile, whip the cream and then fold on top of the bananas. Return to the refrigerator again to cool and serve when needed.

The Culinary Chase’s Note: This is one decadent dessert! Next time, I’ll put a second layer of bananas on top of the caramel and also fold some bananas into the whipped cream. Yum!