Banoffee Pie

I have never made this before but Jennifer requested Mumma Burgers and Banoffee pie for her birthday tea the other day.

Hmm I thought this may need a bit of prep, so I searched my cookbooks and couldn’t find a recipe. It must be a recent invention, so I sought the internet for instructions and the best way to make it.
The first finds were so straight forward I couldn’t believe it. How come I had never made this before.
Then I discovered different flavour combinations.
I stuck to something I could easily make using a combination of a couple plus my own addition.
So this is my recipe.

Base

I x 200g packet of chocolate wheaten biscuits.

100g butter.

1 tbsp instant coffee

Filling

1 x 395 g tin of condensed milk

4 bananas

300ml cream

Dark chocolate

Place the can of condensed milk in a pot of water making sure it is COMPLETELY covered with water. Bring it to the boil and let it simmer for three hours with the lid on the pot and checking it to make sure it is always covered in water.

Be warned - if it is not covered with water it will explode.

Crush the biscuits finely. I used the kitchen whizz but you could pop them in a sealed zip bag and crush with a rolling pin or put them in a deep bowl and use a glass base to crush them. My mum used to do it this way using a small cream bottle back in the days when milk and cream came in glass bottles.

Add the coffee and mix.

Melt the butter and mix into the biscuits and then press into a lined tin.

Cool in the fridge.

I used a spring base tin so that I could remove the pie easily. I lined the sides with baking paper so it was folded out to the outside of the tin. I then inverted the tin the right way up and put the base in making sure the base didn’t ‘catch the paper. (I had the spring catch open then closed it once the base was in place.)

The pics on the right show the tin upside down and then looking in from the top so you can see how the paper comes out the bottom.
This means when you are removing the pie from the tin to serve there is as little mess as possible.

I greased the base then pressed the mixture in letting it come up at the sides slightly.

Open the COOLED can of condensed milk VERY CAREFULLY and spread over the base. Warm the opened can slightly to spread if is it is too thick.

Cool in the fridge.

This can all be done sometime before the meal.

Peel and slice the bananas. I cut them in half then sliced them lengthways in to thirds and placed them close together over the caramel.

Beat the cream until soft peaks are formed but not too stiff.

Spread carefully over the bananas so they don’t move.

Grate chocolate over the top.

Remove the spring tin and paper and slide off onto a plate to serve.

Now the reason why I have typed in capitals in the making of the caramel is because I had a nasty burn.

I opened the can of condensed milk after I had boiled it, too soon after taking it from the pot.

Now I was concerned it might explode so I made sure the tear tab on this can was facing away from me. I used a towel to hold it as I carefully used the handle of a spoon to leaver the lid open.

Just as the first bit opened up shoot a spout of caramel like a fountain.

And plop it landed on my hand and my head and shoulder.

Silly me quickly wiped the caramel off my knuckle only to take the skin with it.

I held it under the tap for a while but the removing of the skin had done the damage.

Needless to say it is going to take a while to heal and will probably scar.

So be warned don’t open the can while it is hot.

The funny bit was that there seemed to be quite a stream of caramel come out of the tin and there didn’t seem to be all that much on me. However later that evening I looked up and discovered where the rest of it was!! Just shows you the force it came out at.



The ceiling above the sink!!