Banoffee Pie

 

Ingredients:

2

Cups

Canned Sweetened Condensed Milk (21 Oz)

1

 

9 Deep Dish Pastry Pie Shell (Single Pie Crust)

3

 

Large Bananas

1-1/2

Cup

Heavy Cream, Chilled

1

Tbl

Light Brown Sugar

Directions:

Preheat oven to 425. Pour condensed milk into an empty pie plate and stir in a generous pinch of salt. Cover pie shell with foil and crimp foil tightly around edges. Put in a roasting pan, add enough boiling hot water to reach halfway up side of pie plate, Making sure the foil is above water. Bake refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl. Chill toffee, uncovered, until it is cold, about 35-40 minutes.

Bake the 9 pastry shell for about 10-12 minutes or until gold in color, cool completely, about 20 minutes.

Spread toffee evenly in crust, and chill uncovered for 15 minutes.

Cut bananas into slices and pile over toffee.

Beat cream with brown sugar in a medium bowl with an electric mixer until it just holds a peak. Mound Whipped cream over top of pie.

**Note: Toffee filled crust can be chilled up to 4 hours before finishing pie.

 

Yields

6-8 servings

 

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