My brother Larry is a very dynamic person. He is charming and witty, a brilliant lawyer, a collector of fine British automobiles, and an aficionado of fine wines. He is an award winning trumpet player, and an international man of mystery. He is also an excellent cook. So when he sent me a recipe, along with its entire history, and followed that up with a phone call the very same day, I knew that Banoffee Pie was coming to my kitchen soon.
The Hungry Monk restaurant in East Sussex, UK. Bananas and toffee combine to create Banoffee, a rich, sticky, and heavenly combination embraced by a Graham cracker crust and topped with a cloud of homemade whipped cream. Invite company when you make this. It is far too tempting to keep it around the house for long.
With only 5 ingredients, this recipe is as easy as can be. Making the toffee, though, can take time. What the British call toffee is better known in Florida as Dulce de Leche, or milk candy in Spanish. It is often made by submerging an unopened can of sweetened condensed milk in a pot of boiling water, and allowing it to simmer for 3 hours. By that time, the milk has darkened and become a sweet, thick confection. Sounds exciting. And maybe a little scary. Cooking for Engineers offered a microwave approach, but the mention of liquid napalm made me nervous. I settled for the comfort of a familiar double boiler. I should also tell you that when I bought the sweetened condensed milk, I also bought a can of Nestle's Dulce de Leche. Hey, it's the same thing...they just did the 3 hour cooking in a can for me. I made the toffee in the double boiler, and it was delicious. Then I opened the ready made can and guess what? Just as good. I can now whip this up in no time.
1 Graham cracker pie shell
2 14 oz cans of Dulce de Leche
2 large ripe bananas, thinly sliced
1 pint heavy whipping cream
chocolate for garnish (optional)
Spread a layer of Dulce de Leche in the pie shell covering the bottom and the sides.
Arrange a layer of bananas in the pie shell.
Cover with another layer of Dulce de Leche.
Whip the cream using a hand mixer until if forms soft peaks. Spoon onto the top of the pie.
Garnish with chocolate bits.
Refrigerate until ready to serve.