Banoffee Pie Recipe
Now this is a banoffee pie recipe that will never go out of fashion, but boiling the can of condensed milk for 4 hours has!
You can now buy a can of caramel ready to add. Thank goodness for that!
The lady who was known for making Banoffee pie when I lived in Taiwan was an ex-maths and science teacher to A – level students in the UK. She used to reckon you needed the sugar after trying to teach a bunch of teenagers maths and science all day!Pauline Watson – A Nutty Tart’s Dessert Collection
1 Large Can of Sweetened Condensed Milk or 1 can Carnation Caramel
1 oz Caster Sugar
6 oz Rich short crust pastry (or if you want to speed up the process a ready-made bought tart shell will do the trick)!
2 large Banana, peeled and chopped
1 ¼ cups (½ Pint (300 ml) Double Cream
1 rounded Teaspoon of Instant Coffee. Dissolve with teaspoon boiling water.
Prep & Cooking Guidance
If you want to you can boil the Condensed Milk can for 4 hours, but take my advice and stick with the tin of caramel. It’s quicker and just as delicious!
If you do boil the can make sure it’s totally covered with water for the whole 4 hours and leave the can to cool completely.
If you are using ready-made pastry grease and line a 8”-9” (23 cm) flan tin with a thin layer of pastry and bake in a pre-heated oven at 190c / 375f / Gas Mark 5 for about 20mins until golden and crisp. Otherwise use a ready baked shell.
Whip the Cream. Then whip in the sugar and coffee.. Now empty the cold caramel mixture into the cooled pastry case. Spread evenly with the back of a spoon. Put the Banana in an even layer on the top.
Finish by spooning or piping on the whipped cream and coffee mixture. The flavour of the pie improves if made a day before serving.
Note: If you want to make your own pastry you can use the recipe at the beginning of this book.
Banoffee Pie Recipe – Source: A Nutty Tart’s Dessert Collection