big ole banoffee pie

I actually wrote about banoffee pie in one of my very first posts, but I'm resistant to link to it because it's like showing you my ninth grade yearbook photo—awkward braces and acne and all. It's all very amateur, evidenced in that I even used a can of pre-made Carnation caramel because I was terrified to do it the "real" way. But look at me now! I totally boiled a can of condensed milk for over three hours in the oven and it didn't explode! Gee whiz, where's my ribbon?

I'm proud to say that I had no idea what banoffee pie was a year ago and now it's one of the few that I can make blindfolded. I'm also proud to say that, where toffee used to induce gag reflexes, I can now more than tolerate it, which means I'm more like my father than I previously thought. But what I really love about it, is that to me, it's my induction into the boyfriend's family. They're British after all and take banoffee pie very seriously. Along with trifle and sticky pudding, every woman has a recipe in her repertoire. Here, you mention it and people go, "Banof-whaaa?" Come on guys, do we always have to be late to everything? The industrial revolution, the abolition of slavery, the Beatles, now this.

We celebrated the beau's birthday two weeks ago and for his "cake", he requested the beast. It was piled with cream, poked with candles, and inhaled on the spot. We had friends over so don't worry, only half of it was consumed by yours truly. And then, on the heels of that debauchery, I made a whole separate one for my nana right out of the hospital, then was forced to take it upon myself to rid of it after being told she couldn't have sugar. Something you could have brought to my attention yesterday but alright alright, I'll take it.

Which brings me to warning you that it's one of those desserts that you will gorge on fiendishly, whipped cream all over your face, while yelling "I'm gonna be sick!" Yet you just keep taking bites anyway. I don't think I'll make another anytime soon (groan) but from here on out, I'm decidedly certain that I have this recipe down. And there are strict guidelines on three things: the crust must be digestive biscuits only, the filling is best carmelized yourself (if you can get past the fear), and the whipped cream needs no additives. It's all so sweet on its own that you don't want to tempt a diabetic seizure if you don't have to.

I've also decided that I will be adding this pie to the line-up of Thanksgiving desserts, every year, forevermore. There should always be a pumpkin, an apple, a pecan, and a cream-something pie. This pie is the missing link that will knock everyone's socks off and make your holiday that much more memorable, if you're the type that likes incessant compliments and praise. Those Brits sure are.

Banoffee Pie, The "Real" Way

1 14-oz. package digestive biscuits
8 tablespoons butter, softened
1 14-oz. can sweetened condensed milk
3 large bananas
1 1/2 cups heaving whipping cream

1. To carmelize the toffee, place UNOPENED condensed milk can in a roasting pan filled halfway with water, bringing the water line almost to the top of the can. Bake at 300 degrees F for 3-4 hours, adding water to the pan every hour (if the water gets too low or evaporates, the can will explode!). Before opening the can, let it cool in the oven with heat off or run it under cold water, then open and pour toffee into a bowl. Chill in fridge for at least an hour.

*Update to Step #1: I learned a new, faster way to carmelize! You can immerse the can in a big pot on the stove, over medium heat for 2 hours. Much easier and much faster! Just remember to keep the water above the can and the lid of the pot on.

2. Process the digestive biscuits in a food processor until crumb-like. Mix crumbs with softened butter and press mixture into a 9-inch pie plate. Bake for 10 minutes. 

3. Once the crust is cooled, pour toffee filling inside and spread evenly. Slice the bananas and layer on top of filling. Whip the cream and layer on top of filling and bananas. Chill in the fridge. To serve, sprinkle with chocolate curls or a dust of cocoa powder.

Comments

[Lori @ RecipeGirl]

That's pretty much heaven right there!

[noble pig]

Okay wow you have convinced me but what the heck are digestive biscuits?

[The Duo Dishes]

So that's all you have to do to make caramel out of condensed milk? You've got to be kidding! That's very cool indeed.

[Tartelette]

Big fan of digestives cookies here...it's gotta be hubbs and I studying in England (albeit 20 years apart)...
Love Banoffee pie and yes I agree...once you start you can't stop!

[gastroanthropologist]

I had never heard of banoffee pie until I moved to London. They even have banoffee ice cream and muffins. I have never tried the pie - mostly because the kinds I have seen are in the refrigerated dessert sections at the grocery store.

But, banana + toffee - that is a fabulous combination. And your pie looks delicious. With only five ingredients I have to give it a try.

The name digestive seems to elude that the cookie (Ah, biscuit!), cracker, whatever helps aid with your digestion. Not to be fooled - I doesn't.

Lovely pie!

[Kavey]

As a Londoner, I certainly love my banoffee pie! The original had a pastry base but most people I know far prefer the cheesecake biscuit base instead.

Far from sticking to digestives only, I can recommend using a half and half mix of regular digestives and some good ginger biscuits. Really works with the toffee and banana!

:)

PS Came across your blog via a link from your adopter! :)

[Poires au Chocolat]

Ooof, I love banoffee pie! Must be being English. Digestives definitely make the best base, and I second the ginger nuts mixed in.

Also, I totally understand the Nutella-weight you talked about in your 'About' section - I'm a lifetime addict. I recently posted about discovering topping crumpets with Nutella and peanut butter. Now that is what is going to ruin my waistline!

[cindy]

i've seen this pie, but i've never made it...i don't think i could resist it, danger!

oh, and i hate when people say 'melk' too...and pellow instead of pillow...ugh.

[Mermaid Sweets]

Found you from tartelette, lovely blog. I am reading it sucked and then I cried right now too, great book.

[Deelish Dish]

Lori - It really is heavenly.

noble pig - I guess I should have clarified! They are like graham crackers but less sweet and a bit more crumbly. Can be found at Cost Plus or other int'l stores.

Duo Dishes - I know! I was being a scaredy baby for no reason :)

Tartelette - So you must be in the know. They are staples over there.

gastroanthropologist - It's an obsession over there! I am converted. And it's such a simple recipe.

Kavey - Great suggestion! I'll have to try that version.

Poires au Chocolat - I could eat Nutella until I die but it's seriously my kryptonite. I just can't draw the line. We are bad for each other.

cindy - Haha, yes! My old roommate would always say "melk" and it would drive me up the wall.

Mermaid Sweets - Thank you! Great book, huh? Love Dooce.

[Gabriela]

Hello there!
I just bumped into your blog and I must say, it is quite interesting! Don't be afraid of proper dulce de leche. I can assure you, it is infinitely better than the condensed milk version. I posted my staple recipe in my blog if you would like to give it a try!
http://travelingwilbury.wordpress.com/2009/03/18/jam-session/

[Mindy]

I have never heard of this, but as a recent dulce-de-leche-in-a-can convert myself, I've been on the lookout for other recipes (besides a cheesecake topper) for it. This looks fabulous!

[lisa from dandysugar]

Wow! This looks amazing! Digestive biscuits = like graham crackers, I suppose? Your pie is sinful. Love it.

[siri]

I love straight forward and (relatively) simple pie recipes like this- never actually tasted banoffee pie before, but I've been tempted by a Jamie Oliver recipe and will have to make it after reading your post and seeing your great pics! (Will be using your recipe, not Jamies, of course!)

-Siri

[Jude]

I also found out about this pie fairly recently. I think I'll need to try this out soon.

[Kevin]

That looks so good!

[Claire]

I returned from Ireland less than 24 hours ago addicted to Banoffi Pie - had to find a recipe ASAP. This is IT! thanks