Banoffi Pie with Graham Cracker Crust

in Guest Recipe Book

Average Rating:  (total ratings: 6)

Servings: 8

Comments: Banoffi Pie was created at The Hungry Monk Restaurant in East Sussex, England in the early 1970's. It is "oh so sweet" and made with a pastry or graham cracker crust (or a crushed digestive biscuit or gingernut crust) and filled with rich toffee and topped with whipped cream and sliced bananas, then the pie is dusted with cocoa or grated semi-sweet chocolate for decoration. Try this scrumptious pie for a birthday, a holiday dessert, or for any special occasion. WARNING! This pie in NOT for the calorie conscious or for those who are on a reduced sugar or reduced cholestrol diet.

Ingredients: 1 1/4 cups (2 1/2 sticks/10 oz/275g) butter 1 1/2 cups graham crackers or digestive biscuits, crushed 3/4 cup granulated or superfine sugar (caster sugar) 1 (14 oz/397g) can sweetened condensed milk 2 bananas 2 cups heavy cream, whipped Cocoa, for decorating top

Instructions: In a large saucepan, melt 4 oz. (1 stick) of the butter and stir in crushed graham crackers. Press into the bottom and sides of a 9-inch pie tin. Chill for 30 minutes. Place the remaining butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts. Add the sweetened condensed milk and bring gently to the boil, stirring continuously. Boil steadily for exactly 5 minutes, stirring frequently, to make a light golden caramel. Pour over the biscuit base and chill for about 1 hour, until firm. To serve, slice the bananas and arrange most of them over the caramel. Spread with whipped cream. Decorate with the remaining banana and dust top with cocoa. Makes 8 servings.

Date: October 16, 2005

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