Last Updated: 07/12/03

 

Ok...here's an uber-easy recipe for banoffee pie.  I do not take credit for this recipe, and I do not accept responsibility if it all goes horribly wrong and you get covered in boiling toffee. 

 

The following makes one pie, of the size you saw at Festivus.  If you weren't at Festivus, this makes one normal-sized pie.

 

First up...

 

INGREDIENTS

 

Base

 

One ready-made non-bake "crust", "short-bread", "pastry", "base" or whatever you call the bit that goes at the bottom in your home country.  You can get these from Marushin just off Rt 8 (if you're in Fukui). 

 

~or~

 

packet of oaty or rich tea type biscuits

lump of butter (probably about 50g, maybe more depending on size of dish)

 

 

Top

 

1 large tin of sweetened condensed milk (not evaporated) - you can definitely get this from Pario  (over with the coffee, red tin with "sweetened condensed milk" written in English)

2 larg-ish bananas

whipped cream to cover the top (again - Pario, in the fridge section, there's a red box with a picture of someone piping something white into a croissant, on one side.  This is ready-whipped cream in a piping bag, all ready to go!  One box covers one pie).

 

 

That was the difficult bit (if you're in Japan!)....now the easy part:

 

 

METHOD

 

Base

 

Get ready-made base out of cupboard

 

~or~ (for the slightly more ambitious)

 

1)  Crush packet of biscuits until they're like breadcrumbs

2)  Melt butter over a low heat

3)  Take butter off heat and stir in crumbled biscuits

4)  Mix in well.  Crumbly bits need to be fairly well covered so they stick together (you can add extra melted butter if you need to)

5)  Press mixture into a pie dish/ flan dish /deep plate

6)  Put base into fridge for a bit

 

NOTE:  you can do all this while the tin is cooking!

 

 

Top

 

1) Get a large pan, fill it with water (enough to cover your tin of condensed milk) put the tin in.  Bring the water to the boil.  DO NOT OPEN THE CAN BEFORE YOU PUT IT IN THE WATER.  This would be stupid.

 

2) As soon as the water starts to boil, turn the heat down a bit so that the water is just simmering.  If you keep it boiling, the tin may explode.  This may sound like fun, but could hurt quite a lot. 

 

3) Simmer the tin for 5 hours.  Yes, 5 hours.  It is a long time.  But well worth it.  You may need to top the water up occasionally.  Try to remember to turn the tin over a few times, too.

 

4)  Remove from heat, take tin of condensed milk out and wait for it to cool a bit (about 5 minutes should be ok).  The tin is now full of toffee.  Miracle.

 

5) While tin is cooling, slice banana, and make sure cream is all ready to go.

 

6)  Open tin.  If you do not wait for it to cool a bit, hot toffee will shoot out and go everywhere.  Again, not as fun as it sounds.

 

7)  Now you have a choice...*

 

~either~

 

put banana in base, cover with toffee.

 

~or~

 

put toffee in base, cover with banana

 

8)  Wait for toffee to cool a bit more, and cover with cream.

 

9) Eat.

 

 

 

*If you're not going to eat the pie within the next 24 hours, you may want to do: banana then toffee, and cover with cream just before serving.  (This will stop the banana going brown)

 

 

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