Banoffee Pie

"This is awesome! It is very sweet but very easy, although the (almost) non-active cooking time is long. This dish was created in 1972 at The Hungry Monk pub in East Sussex and the original version is on their website but this is mine and I prefer it. A word of warning though, boiling a tin can be dangerous, I have never had a problem but just in case be careful!"
 
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Ready In:
3hrs 20mins
Ingredients:
5
Serves:
6-8
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ingredients

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directions

  • Put the tin unopened on its side in a saucepan, cover it with water and simmer for 3 hours. DO NOT! let the saucepan boil dry, always keep the tin covered with water.
  • Take the VERY HOT tin out of the pan and let it cool
  • Crush the biscuits.
  • Melt the butter.
  • Mix the biscuits and butter together.
  • Press the biscuit mix into a pie dish (9 inch)and leave to cool in the fridge for a few minutes.
  • Meanwhile, open the tin of condesnsed milk - it will now be a delicious toffee fudge type thing. Spoon it over the biscuit base (hint: use a warm wet utensil).
  • Slice the bananas all over the toffee.
  • Whip the cream and spoon it all over the bananas.

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RECIPE SUBMITTED BY

I am Emma, a part-time photocopy girl and part-time PhD student working on the Flood story in children's books. It is much more exciting than it sounds (well, except for the photocopying bit). I am English married to a Dutch bloke and we are both obsessed by food and travelling - hoorah! When I first joined Zaar my fave cookbooks were on the opposite ends of the spectrum: 'The Classic 1000 Quick and Easy Recipes' by Carloine Humphries and Gordon Ramsay's 'Just Deserts'. I hardly ever use the first book now because Zaar has replaced it. The second book can be extended to 'anything by Gordon Ramsay'. It is amazing that such a recognised chef can write recipes that always turn out well! What is particularly exciting about them is that when they aren't quite right I always know what I did wrong and can fix it the next time. When all said and done though, I really am a pudding cook. Main meals are great and I love them but I get much more pleasure from outrageous deserts. They have to be really outrageous though, with 6 eggs, a pint of cream and giant bars of chocolate. None of this delicate mousse type thing. I made a bavorois the other day and when all said and done it was just a posh mousse. I hope to post more recipes but finding the time is hard. When I review recipes I try to use the following ratings: 5 stars = great, I will make it again perhaps many times 4 stars = good, I will make it again but will probably adapt it 3 stars = ok, I may make it again but will definitely adapt it 2 stars = something went wrong 1 star = if I ever need to use this I won't post a review. I am too much of a scaredy custard I will always be honest and will try to give constructive feedback as well as say what I did differently. In cases where something went wrong I will try to explain why. Whatever rating I give though - thank you for posting. RecipeZaar has become my main recipe source (bar the genius that is Gordon Ramsey) and that is because of you. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg">
 
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