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original banoffi banoffee pie


i gather there is a bit of controversy in england over banoffi/banoffee pie ... the controversy swirling around where it came from, etc. apparently most of the credit is claimed by nigel mackenzie of the hungry monk in sussex; however, on ian dowding's web site, there is a slightly different story. mr. dowding was the head chef at the hungry monk, and concludes that they didn't invent it in the strict sense of "invention," but helped it evolve. (it's an interesting story; you can read it at http://www.iandowding.co.uk.) in any event, this is mr. dowding's recipe for what he believes is the best version of banoffi pie. note that the long prep time includes time to make the toffee/caramel by boiling the cans of sweetened condensed milk.


# # # # # # # # # # # # # # # #


  1. Make toffee: remove labels from two cans of sweetened condensed milk
  2. Fill a large stockpot with water and bring to a boil
  3. Drop the cans into the boiling water and boil for 2-1 / 2 hours
  4. If the water boils below the tops of the cans
  5. The cans may overheat and eventually explode
  6. "if you keep the cans covered with water and pay attention
  7. This is not a dangerous thing to do -- just dont take a nap
  8. Go outside
  9. Or get involved in a long phone conversation"
  10. "stay in the kitchen and youll be fine !"
  11. "when youre done boiling the cans
  12. Turn the heat off and let the water cool a bit"
  13. I place the stockpot in the sink and start running cool
  14. Then cold
  15. Water into the stockpot
  16. So the transition from boiling water to cool water is slow and steady
  17. "when the cans are completely cool to the touch
  18. Its safe to open them"
  19. "do not open the cans when theyre hot
  20. To avoid being splattered by hot caramel"
  21. Make pastry: place flour and sugar in a bowl
  22. Cut the butter into cubes and cut into the flour mixture until it appears like fine bread crumbs
  23. Work in the egg and egg yolk to form a paste
  24. Chill dough for half an hour
  25. Roll out pastry and line a 1" deep springform pan
  26. Prick the pie crust
  27. Then line with parchment paper and weigh down with pie weights or dried legumes
  28. Cook at 350 for fifteen minutes
  29. Then remove from oven and remove the parchment paper and pie weights
  30. Return the pie crust to the oven and cook until it is evenly golden
  31. Remove from oven and cool
  32. Assemble pie:
  33. Spread caramel / toffee over cooled pie crust
  34. Peel and split the bananas lengthwise
  35. Arrange them on top of the coffee so that the curve of the banana fits the curve of the pie crust
  36. Whip the cream
  37. Instant coffee
  38. And caster sugar until it holds its shape
  39. Spread the cream over the bananas
  40. Up to the edge of the pie crust
  41. Sprinkle very lightly with ground coffee

Step 26

Total Time in Minute 210

Ingredients Count 11

cooking original banoffi banoffee pie

See More Relate Photo



Icing sugar



Egg yolk

Sweetened condensed milk


Heavy cream

Caster sugar

Instant coffee

Ground coffee

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