Banoffee Pie (Banana Toffee Pie)

Hard to believe it's been a year since I started this blog to keep track of my recipes. Well, to celebrate our first anniversary, allow me to share with you a recipe that has always gotten appreciated.

Some pies are born great. Others acheive greatness. And some have greatness thrust upon them. I'm not sure category the Banoffee (BANana toFFEE) pie falls under, but I like making it, and people sure as heck like eating it!

First conceived way before I was in the 70s at The Hungry Monk restaurant in Jevington, East Sussex, this dessert is the best thing to come from England since the Industrial Revolution (seriously, England, what have you done for us lately?)

This recipe is my take on the classic. I've made it fairly standard so far, but hope to start to experiment with different additions soon. Keep watching this space for the latest!

Word of warning: While the actual making of the pie can take as little as 30 minutes, the toffee takes 3 hours to make and the pie needs to sit in the fridge overnight (at least 12 hours). So start early! I like to boil and keep tins of toffee handy so I can crack them open and use whenever necessary.

Ingredients	Quantity	Preparation
Sweetened Condensed Milk	1 can
Graham Cracker Pie Crust	1, 8-9 inches
Bananas	3 Med. or 2 Large
Heavy Cream	1 Small Packet (~250 ml)
Lemon Juice	1 Med. Lemon
Instant Coffee	1 heaped teaspoon	Optional
Powdered Chocolate	2-3 teaspoons
Cinnamon	1/2 tsp ground
Nutmeg	1/2 tsp ground

Method:

1. Remove all the paper from the can of Sweetened Condensed Milk. Try to remove any glue as well.
2. Boil water in a tall stockpot. There should be enough water such that after the can is submerged, there's a couple of inches between the level of water and the brim.
3. Once the water starts boiling, gently lower the can (WITHOUT OPENING IT!) into the pot, careful not to splash water on yourself.
4. Note the time. You're going to let it boil on medium for 3 hours. Make sure the can is completely covered with water at all times. If need be, add more water. This part is time/energy consuming, so I try to make 3-5 cans at once to save myself time later. Those cans will keep for a while in the pantry.
5. After 3 hours, take out the can and empty the stockpot. Let the can cool for at least an hour or so.
6. Peel and slice the bananas into 1/4 cm (~1/8 inch) thick slices. Think 2 quarters thick. Place them in a bowl and toss with about half the lemon juice.
7. Open the can of toffee. Start with the can opener at the far edge. Depending on how warm the can is, the toffee may be under significant pressure.
8. Using a butter knife, empty and spread the toffee over the graham cracker pie crust. Be careful to use gentle strokes, lest you break the crust.
9. Once the toffee is spread, arrange the banana slices in layers on top of the toffee. Usually I end up with 2-3 layers.
10. Press down gently on the bananas with both hands. This helps to make the pie dense.
11. Next, we're going to whip the cream in a bowl with the instant coffee and remaining lemon juice. Use a whisk (hand or automated) to whip the cream until it forms stiff peaks. When it starts to look like the tip of aa soft serve ice cream cone, you're done.
12. Empty the whipped cream on top of the pie and spread evently with a butter knife. You'll probably have a gentle peak in the middle.
13. Next, mix the powdered chocolate, cinnamon and nutmeg. Sprinkle on on the pie in a light or heavy dusting (as desired) using your hands or a shaker with thin holes.
14. Refridgerate overnight and serve the next day.

Makes 12 small servings.

Serving suggestion: None.

Variations:

1. Might try sprinkling with crushed pistachios instead.
2. Made it with a layer of strawberries and bananas once. Came out good!

I won't tell you how many calories there are in this one. Just enjoy it!