| Invented at the Hungry Monk in 1972, Banoffi Pie (originally known as Banoffee Pie), is still as popular today as it was the first time it appeared on the menu. There have been many imitations as far and wide as Russia and the United States; it is even rumored to be Mrs Thatcher’s favourite pudding! Below is the original Banoffi Pie recipe as it first appeared in ‘The Deeper Secrets of the Hungry Monk‘ in 1974. |
Banoffi Pie Recipe (to serve 8-10 people) 12 ounces uncooked shortcrust pastry 1.5 tins condensed milk (13.5 ounces each) 1.5 pounds firm bananas 375ml of double cream Half a teaspoon powdered instant coffee 1 dessertspoon caster sugar A little freshly ground coffee Preparation Preheat the oven to gas mark 5 (400F, ). Lightly grease a 10in x 1.5in flan tin. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool. The secret of this delicious pudding lies in the condensed milk. Immerse the cans unopened in a deep pan of boiling water. Cover and boil for 3 hours making sure that the pan does not boil dry *(see CAUTION). Remove the tin from the water and allow to cool completely before opening. Inside you will find the soft toffee filling. Method Whip the cream with the instant coffee and sugar until thick and smooth. Now spread the toffee over the base of the flan. Peel and halve the bananas lenghtways and lay them on the toffee. Finally spoon or pipe on the cream and lightly sprinkle over the freshly ground coffee. *CAUTION! It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans. 3 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings. Hint - Banoffi is a marvellous “emergency” pudding once you have the toffee mixture in your store cupboard. We therefore suggest that you boil several cans at the same time as they keep unopened indefinitely. |
Original Banoffee Pie Recipe
Alternative Banoffee Pie
Banoffee Pie – Photo by FotoosVanRobin
Ingredients
- 220g can condensed milk
- 225 g digestive biscuits, crushed
- 115 g butter, melted
- 4 bananas
- 300 ml whipping cream
- grated chocolate
Method
1. In a large pan of water, boil the unopened can of condensed milk for 2 hours, caramalising the contents of the tin. Take care not to let the water boil dry, topping up with boiling water as required.
2. Meanwhile, mix together the crushed digestives and melted butter. Line a 18cm flan tin or 6 small tartlet tins with foil. Spread the biscuit mixture evenly over the tin. Cover and chill for 2 hours.
3. Slice the bananas finely and layer over the biscuit base. Top the bananas with the caramelised condensed milk.
4. Whip the cream and spread over the caramel mixture.
5. Sprinkle the grated chocolate over the top of the cream. Cover and refrigerate for up to 3 hours until serving.
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