The first time I tasted the Banoffee Pie, I was completely bowled over. Being a chocolate freak and invariably choosing chocolate based desserts while dining out, I was persuaded by a friend to try this out. Banoffee pie is an English pastry based dessert made from bananas, cream, toffee and boiled condensed milk (or dulce de leche). Ian Dowding and Nigel Mackenzie at The Hungry Monk restaurant in Jevington, East Sussex developed the dessert in 1972. Since then it’s been a hit around the world. Making the Banoffee Pie though not difficult is a lengthy process due the time taken by the condensed milk to turn into toffee. So if you’re making this, it would be advisable to make a few tins of toffee at one go.
• 140 gm (1 and 1/4 cup) Marie biscuits powdered coarsely
• 4 bananas
• 3 tbsp sugar
• 1/3 cup butter
• 350 gm sweetened condensed milk
• Whipped cream
• Grated chocolate
• Mix biscuit crumbs with sugar and melted butter. Press down the crumbs at the bottom of a pie pan and refrigerate it for about 1 hr.
• In a big vessel, bring water to boil. Drop the condensed milk can (unopened) in water.
• Close the lid and let it cook for about 2hrs. (If the can gets exposed to air while cooking, it explodes. So make sure it is immersed in water all the time. So ideally use a very big vessel with water filled up to the top). Cook for more time to get a semi-hard toffee which will be a bit difficult to spread.
• Let the toffee cool
• Meanwhile, take out the pan with crumbs. Spread a thick layer of sliced banana on it.
• When the toffee is cooled, spread it on top of banana layer.
• Top it with whipped cream. Sprinkle chocolate over the top.
• Refrigerate it for 2-3hrs and serve cold
Preparation time: 3hrs (including toffee making time)