| Status Approved |
| Name |  Banoffee Pie |
| Category | Australian, Cakes & Pastries, Desserts, European |
| Serves/Yields | 6-8 servings |
| Source | Kate's |
| Difficulty | Moderate |
| Prep. Time | 30 minutes |
| Cook Time | 2 hours for the milk |
| Introduction |
| Are you ready for something really sweet? I'm not sure if this is authentic, it's my twist on the recipe.
A piece of this pie has enough calories for a week but it's so good!. Banoffee means banana + toffee, and the name says it all. Can you resist toffee with a nice banana flavor? Honestly, I can't, so sit down and enjoy! |
| Ingredients |
|
1 can sweetened condensed milk (Eagle Brand)
1 baked 9 inch pie shell or a graham cracker crust
3 large bananas ( not too ripe)
1 tsp vanilla
Whipped cream for garnish
|
| Directions |
| Step: 1 | Place the unopened can of sweetened condensed milk (eaglebrand) in a Sauce pan. Add water so that the can is 3/4 submerged . Bring water to a boil, turn the heat down to a simmer and cook for two hours.
|
| Step: 2 | Remove the can from the water and cool completely. Open the can carefully as the milk can shoot out . Scoop into a bowl and stir in the vanilla.
|
| Step: 3 | Spread half the milk into the pie crust, top with a layer of banana slices and the rest of the milk. Finish with a layer of bananas. If storing the pie more than an hour, treat the last layer of banana slices with a lemon juice and water bath or use Fruit Fresh to keep the bananas from turning brown. Place the slices on a layer of paper towel before placing on the pie.
Chill throughly before serving with a dollop of whipped cream.
|
| Step: 4 | photo from flickr |
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