I had that all too common moment of panic and regret upon looking in my cupboards and seeing all the odds and ends that were getting ominously close to the end of their poor little shelf lives. This pie is quick and super easy – devised to use up some of my pantry gems.
Banoffee Pie was originally created at The Hungry Monk restaurant in England, but is now seen all over the world. Though the original recipe is considerably more involved, calling for a pastry crust and plain whip cream, I had the ready made crust on hand, and I love the combination of the slightly tart coffee flavour with the ultra sweet caramel.
I recommend making the caramel the night before, as the prep time is quite lengthy.
Banoffee Pie with Java Whip
1 Graham cookie pie crust
3 moderately ripe bananas, sliced
2 cans sweetened condensed milk
1/4 tsp ground cinnamon
250ml (min) whipped cream
1 tbsp white sugar
Ice Java Cappucino syrup (optional)
Chocolate Sprinkles (optional)
Transforming your sweetened condensed milk to “caramel”. There are considerable urban legends surrounding the process I describe below. It is true if not done properly it could prove dangerous, but if instructions are followed it should be fine.
Place 2 unopened cans in large stock pot. Fill with water until cans covered with minimum 2″ water. Place lid. Bring to a boil. Reduce heat to hard simmer for 2 hrs, checking frequently to be sure the water has not evaporated. Do not let the water get below 2″ above cans. Remove stock pot from heat and remove cans carefully from water. DO NOT OPEN. Wait until can is room temperature. If you open while can is hot, dangerously hot caramel will spill out and if anything, you will have a huge mess to clean up. Once room temperature, open can. Voila! Caramel!
Prep Graham crust for use. layer half of your caramel into crust. Layer sliced bananas on top of caramel. Layer remaining caramel on top of bananas. Sprinkle sparingly with cinnamon.
Java Whip: As you are whipping your delicious, fluffy whip cream, add Ice Java Coffee syrup or similar and sugar to taste. Top pie with whipped cream and sprinkles. Chill before serving.
Sweet, sweet, gooey deliciousness!