(I just buy a pre-made one. The original British recipe involves grinding up some brand of "digestive biscuit" that I'm not familiar with. A pre-made graham cracker crust works *fine*.)
- filling
1/2 cup butter
1/2 cup brown sugar
14 oz (1 can) of condensed milk
1/2 tsp vanilla
4 ripe bananas sliced
(the recipe says 4, but this always seems like too much, so slice them *as you need them* and not before)
Melt butter in medium sauce pan. Stir in brown sugar. Cook and stir over medium heat until dissolved. Add condensed milk and bring to a boil for a few minutes, stirring constantly until thick and color darkens. (If you don't cook it long enough the pie will never set up and you'll just have goo... but it will be delicious goo, so it's still a win. On the other hand, there's a solid chance of burning it at this point... and it's STILL delicious. The burnt pie was honestly my favorite because it tasted like toasted marshmallows.) Remove from heat and stir in vanilla.
Layer sliced bananas in the pie crust and pour filling in over the bananas. Refrigerate for at least two hours. (My notes say "2-3 hours until firm".) I've also experimented with adding more bananas on top after it's set.
- topping (don't make this until the pie has been in the fridge setting for a couple of hours)
1 1/2 cup heavy cream
2 Tbsp sugar
chocolate shavings
(I just throw chocolate chips in a nut grinder, but you could also probably get away with just mini chocolate chips)
Beat cream and sugar with an electric mixer until stiff peaks form. (I even did this with a hand-crank mixer once when I'd misplaced the electric one during the last move and it still worked; it was just kind of a pain.) Spread whipped cream over over chilled pie and top with chocolate shavings.
Banoffee (banana toffee) Pie
- filling
Melt butter in medium sauce pan. Stir in brown sugar. Cook and stir over medium heat until dissolved. Add condensed milk and bring to a boil for a few minutes, stirring constantly until thick and color darkens. (If you don't cook it long enough the pie will never set up and you'll just have goo... but it will be delicious goo, so it's still a win. On the other hand, there's a solid chance of burning it at this point... and it's STILL delicious. The burnt pie was honestly my favorite because it tasted like toasted marshmallows.) Remove from heat and stir in vanilla.
Layer sliced bananas in the pie crust and pour filling in over the bananas. Refrigerate for at least two hours. (My notes say "2-3 hours until firm".) I've also experimented with adding more bananas on top after it's set.
- topping (don't make this until the pie has been in the fridge setting for a couple of hours)
Beat cream and sugar with an electric mixer until stiff peaks form. (I even did this with a hand-crank mixer once when I'd misplaced the electric one during the last move and it still worked; it was just kind of a pain.) Spread whipped cream over over chilled pie and top with chocolate shavings.
This is a total sugar bomb. I love it!