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Maggie L


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Banoffe Pie recipe
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I'm packed and ready to leave tomorrow afternoon (arrive in Dublin around 8:30 AM Thursday), so will take a moment and post this.  The links Bill & I added to the other post will get you to the original recipe from The Hungry Monk as well as recipes for some variations on the original.  Enjoy!  http://www.banoffee.co.uk/banoffee/recipes.html


 


Irish Banoffee Pie


(Maggie's Easy Version)


 


 


1 Keebler chocolate or graham cracker pie crust (can be found in baking supplies aisle)


 


14-oz can sweetened condensed milk


2 or 3 bananas


touch of lemon juice (to sprinkle on bananas)


1 tub French Vanilla Cool Whip


 


1)  Place unopened can of condensed milk in boiling water and boil for 3-4 hours.  Put lid on to help reduce evaporation and monitor closely to be certain there is always water in the pan.  The milk will caramelize (become toffee) during boiling process.


 


2) Spoon/pour caramelized milk into crust and let cool briefly in the refrigerator so that it sets up a little.


 


3)  Slice bananas, layer on top of the toffee, and sprinkle with a little lemon juice.


 


4)  Spread Cool Whip (or any type of whipped cream) on top of bananas. 


 


Notes:


1)  I've tried boiling it 3 hours and 4 hours --- I didn't see much difference.


2)  Some recipes put the bananas on the bottom --- between the crust and the toffee.  Again, I've tried it both ways and don't see much difference, but guess I prefer the bananas on the bottom.


3)  The first time I made this, I used real whipping cream with a touch of sugar added.  I like better the flavor the French Vanilla Cool Whip adds (aah, my palate has been corrupted!) 


4)  My family likes the chocolate crust.  They also suggested that another fruit might work well, too, but I haven't tried it yet.



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Michele Erdvig


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Maggie,


How kind of you to take time out from packing and post your Banoffee recipie. Thank you! Wishing you the best time ever in Glencolumbkille. It will be a unique experience. Bon voyage and safe journey. We will look forward to hearing from you on your return.


Michele



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Dude


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A question for all you out there who have made banoffee pie. I think this must be one of those language differences, but we are to use sweetened condensed milk rather than evaporated, right? The Hungry Monk recipe doesn't use the word "sweetened" but I think that must be what they mean.

My husband is very distrustful of me boiling canned milk in the first place so I may try the recipe with the melted caramels. And just maybe I won't let him have any!

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Slán go fóill, Judy
wojazz3


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Don't worry about boiling the cans. It works fine. Don't let it boil dry though. That's were the problem will occur.


There is a recipe that cooks the sweetened condensed milk in the oven. Do not use evaporated milk. Here is the recipe. There are also recipes that call for multiple layers. If youtype banoffee pie recipe into google, you'll get way too much info. Most of the recipes are similar.


http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33270,00.html


Bill



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Maggie L


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Am killing time until it's time to head for the airport ..... anxious, excited, want to get going!!


Dude, it is sweetened condensed milk (like Eagle Brand).  I've made it several times now (everyone wants me to bring Banoffee Pie to potlucks ) and never had a problem boiling the can(s).  As long as you keep plenty of water in the pan, the can won't explode (probably what your husband is concerned about). I usually have to add more water several times.


Michele, thanks for the good wishes!  I've been keeping track of weather for Donegal and looks like a sunny-ish spell coming up --- yea!!  Thank you and everyone on the forum for your encouragement to try something a little different --- a little support and a nudge (okay, maybe a swift kick in the rear ) are sometimes all that is needed to start an adventure. 


Will be back in three weeks!


Maggie



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Dude


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Thanks for all the help, everyone, and safe travel to ya, Maggie!

I am thinking about ways to make this in a 13x9 pan and be the hit of the next church potluck! Should be easy enough to double or times and a half.

My husband is a Luddite and not adventuresome (note that he has never accompanied me to Ireland and probably won't). But I'm kinda fond of him, which is the only reason I ever come home from these trips!

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Slán go fóill, Judy
oopsy


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Well, this was interesting for me. I've never had banofee pie. The recipes look like what a roomie of mine in SC years ago used to call caramel banana pudding pie, except that you would always, always, always use only vanilla wafers for any type of banana pudding dessert in SC.


I was surprised that it's basicaly a dulce de leche dessert. I used to make that to have on hand for desserts (and irresponsible eating junk food by the spoonful periods). I think the boiled can is probably pretty safe, but I always thought I got a better consistency by getting the scm out of the can and simmering it in a double boiler instead.  Make sure you choose sweetened condensed milk that only includes milk and sugar, no additives. Of course, you can also buy a jar of dulce de leche. Gosh, I haven't made this for ages...time to check the dark corners of the pantry to see if I have a can of scm...



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Dude


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Had family in this week and decided to impress them so I made a version of Banoffee Pie. Himself is still looking askance at the idea of boiling a can of milk, so I microwaved caramels and used a Keeblers chocolate crumb crust (digestive biscuits haven't made it to south Texas yet). I would not recommend the caramels; they set up too hard in the fridge and made the pie hard to cut and to eat. However, if you plan to eat the whole pie yourself and don't mind just picking it up and chewing away... I think the next time I will use dulce de leche (we do have that in s. Texas) or a jar of caramel ice cream topping. And the French vanilla topping was just right. Everyone loved the flavor.

I still think it would be easy enough to double it in a 13x9 pan and really wow 'em at a church potluck.

Aw, gee, now I'm hungry...

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Slán go fóill, Judy
Melissa5


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Oh, Maggie! This is making my mouth water for more banofee pie, which I thought I had left behind in Ireland. I just lost a couple more pounds on that delicious "Full Irish Breakfast diet" on vacation and I don't wanna put them back on. Waaaaah! But surely life is too short to leave out banofee pie.

I think the key to life is miles of walking every day, like we did in Ireland, and more banofee pie and Irish brown bread and...sigh...more Ireland.

Have a comfortable trip home, and when you miss Ireland, hop on here and share with us!



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