2008 Woodie Awards
International Corner: Banoffee Pie
Trisha Seminara
Issue date: 9/28/06 Section: Features
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Banoffee Pie, a toffee and banana sweet pie concoction became a staple on British dessert menus everywhere once it made its debut in 1972 at the English pub, The Hungry Monk. I first heard about it in Love Actually when Keira Knightly brings another character a slice as a peace offering, and I knew I had to try it when I was studying abroad in London last fall. My friends and I had gone out to an organic pizza place three blocks from our flat and for dessert decided to try the Banoffee Pie. It was the most fantastic dessert we had ever tasted. From that point on, every meal we went out too, someone always ordered a slice to pass around the table. Of course we had to make it when we came back and I wanted to share it with all of you. Below is the recipe for this delicious treat that I hope you all enjoy!
If you would like to find out more about the Marist Abroad Program, for all semester and short-term programs, you can visit their website at www.marist.edu/international/. Also, to find out more about the origins of Banoffee Pie, you can visit The Hungry Monk website at www.hungrymonk.co.uk.
Ingredients:
2 cups canned sweetened condensed milk (21 oz)
1 (9-inch) round of refrigerated pie dough (from 15-oz package)
3 large bananas
1 1/2 cups chilled heavy cream
1 tablespoon packed light brown sugar
Special equipment: a 9-inch pie plate (preferably deep dish)
Directions:
Put oven rack in middle position and preheat oven to 425°F.
Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.
While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.
Spread toffee evenly in crust, and chill, uncovered, 15 minutes.
Cut bananas into 1/4-inch-thick slices and pile over toffee.
Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.
If you would like to find out more about the Marist Abroad Program, for all semester and short-term programs, you can visit their website at www.marist.edu/international/. Also, to find out more about the origins of Banoffee Pie, you can visit The Hungry Monk website at www.hungrymonk.co.uk.
Ingredients:
2 cups canned sweetened condensed milk (21 oz)
1 (9-inch) round of refrigerated pie dough (from 15-oz package)
3 large bananas
1 1/2 cups chilled heavy cream
1 tablespoon packed light brown sugar
Special equipment: a 9-inch pie plate (preferably deep dish)
Directions:
Put oven rack in middle position and preheat oven to 425°F.
Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.
While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.
Spread toffee evenly in crust, and chill, uncovered, 15 minutes.
Cut bananas into 1/4-inch-thick slices and pile over toffee.
Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.
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