Banoffee Pie

Absolutely AWESOME!!! This is FANTASTIC!! I was worried that one can of condensed milk wouldn't be enough but it was spot-on. (By the way, PLEASE don't worry about the can exploding. I've done it dozens of times, and I've lived to tell the tale... I do, however, make sure that I am around to top up the water as it boils off. Also, be careful when you open the can - the second it is punctured, the boiling hot milk oozes out. I wrap the can and the can-opener in an old towel, thus protecting my hand).

I had been searching for a recipe for Banoffee for a while. When I was in England in 2001, nearly every restaurant had some kind of dessert with this flavor, whether it be ice cream, pie, cake, etc. It's such a good combination and this recipe is no exception. You have to follow the recipe for the crust, because the ginger makes the crust. I took this to several gatherings of family and friends and it is always well received. It is different, but not so different that people won't try it. I was nervous about boiling the can too, but I've done it now at least 3 times with no explosions, so it's fine.

Banoffee Pie

Ingredients

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1 graham cracker crust

1 can (approx 14oz) sweetened condensed milk (or of dulce de leche, see note)

3 bananas, sliced

1½ cups heavy cream

2 tablespoons sugar

1 teaspoon vanilla

Instructions

If using sweetened condensed milk Remove the label from the can.

Place the unopened can on it's side in a large pot and fill with water so the water is 1" above the can. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.

Remove from heat and let cool before opening. Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!

Slice the bananas and place them into the bottom of the crust. Pour cooled condensed milk over top.

In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Top pie with whipped cream and refrigerate for 2-3 hours.

Read more >> Banoffee Pie @ spendwithpennies.com

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