Banoffee Pie

Banana + Toffee = Pie

Jeff Greenough

Banoffee Pie

BANOFFEE PIE RECIPE:

Chef J Frank

2 14-ounce cans sweetened condensed milk

10 ounces crushed graham crackers

2/3 cup salted butter, melted

5-6 bananas, sliced

5 tablespoons Mascarpone cheese

2 1/4 cups whipping cream, whipped

cocoa powder for dusting

Preheat oven to 325 degrees. To create the filling, caramelize the sweetened condensed milk by pouring into a 9×12 2-inch glass dish and covering with foil. Then place dish inside a larger poaching pan and add water to poaching pan until it is half way up the sides. Bake for 1 1/2 hours, adding water to poaching pan if necessary. Stir once during baking. Caramel should be a deep golden color when ready.

For the base, mix the crushed graham crackers and melted butter and press into a flan pan with a removable bottom, or a spring-form pan. Refrigerate. In a mixing bowl, stir the mascarpone cheese into the whipped cream.

Arrange the sliced bananas on the graham cracker base. Next, spread the caramel over the bananas and top with the whipped cream mixture. Refrigerate 3-4 hours or overnight. Sift cocoa over the top before serving.

Serves 8

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