Light Classic Banoffee Pie

16 Feb

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This dessert is actually originates from England but when looking back on the history of the banoffee pie we find out that it was actually an inspiration from an American dessert called “Blum’s Coffee Toffee Pie” but the English decided to change it up again and has been done like this ever since. The reason why I classify this as a some-what American dessert is because of how popular it is in the USA. this recipe is classified as ‘Light’ as we are using Light Carnation condensed milk and no thick layer of whipped cream on top, this pie is heavy enough without the cream.

Nationality: American Cost: £5

Ingredients: FILLING

  • 1 can of Light Carnation condensed milk
  • 100g of Butter
  • 100g of Brown Sugar
  • 2 Bananas

Ingredients: CRUST

  • 250g of Digestive cookie crumbs
  • 100g of melted Butter

Preparation:

Crush the 250g of cookies into crumbs until they are a fine dusty sandy consistency and then mix in melted butter. Press mixture into the bottom of a greased pie dish and let cool on the fridge while preparing filling.

Melt the butter in a pan on low/medium heat and at sugar. Stir continuously as you are making a caramel and you don’t want the butter and sugar to get to hot and burn (which can happen VERY easily). Once the sugar has melted in the butter there with still be a layer of butter on the top but this is normal. Pour in the condensed milk and stir until all of it as combined and become one mixture with no lumps of dark brown caramel. Set aside. Cut up bananas in slices and place on the top of the crust and then pour toffee over it evenly. Cool on the fridge for about an hour and then serve.

 

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2 Responses to “Light Classic Banoffee Pie”

  1. frugalfeeding February 16, 2012 at 8:06 pm #

    Beautiful and delicious 😀

  2. lianos7 February 27, 2012 at 8:56 pm #

    Lovely piece and lovely dessert I should try preparing!
    Kind of confused though. Are you writing about American-French cuisine or do you sometimes change it to 100% American and 100%French cuisine?
    Nevertheless, love that piece. 🙂

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