Banoffi Pie
"This recipe is the creation of Chef Nigel MacKenzie of the Hungry Monk Restaurant in the United Kingdom. It was the basis of a court case and printed in the London Times. It is important to use Condensed NOT Evaporated milk . SAFETY NOTE: It is very important to pierce the can before heating."
- Ready In:
- 5hrs 10mins
- Ingredients:
- 6
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 1 can condensed milk, sweetened
- 1 cup heavy whipping cream
- 1 teaspoon sugar
- 1⁄2 teaspoon instant coffee powder
- 1 1⁄2 lbs bananas
- 1 pie shell, baked
directions
- Pierce can of condensed milk.
- Boil for 5 hours in a water bath.
- Be careful not to allow pan to boil dry.
- Cool.
- Whip cream with sugar and half of the instant coffee.
- Peel and halve the bananas.
- Spread contents of condensed milk can in the pastry shell and lay the halved bananas on top.
- Spoon cream over and sprinkle with the remaining coffee powder.
- Chill and serve.
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Reviews
-
well i thought this was great!!!! I served it to my boyfriend and he loved it!! We both had seconds if you know what i mean!!!!Thanks alot!
RECIPE SUBMITTED BY
Janice Gill
River John, NS
My husband and I are retired and live in a beautiful little village by the sea. For a number of years I was the food
commentator for the Montreal English-language Canadian Broadcasting Corporation's noonday show
I operated a cooking school in Montreal and have published two cookbooks,
"Downhome Nova Scotia Cooking
and The Great Canadian Bread Book which was also translated into French as
"Faire Son Pain Soi-Meme.
In summer we sail a 30-foot sloop in the beautiful waters off northern Nova Scotia.
I love cats.
