Banoffi Pie Recipe?
Banoffi Pie Recipe?
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Banoffi Pie Recipe?
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Post #1 - May 13th, 2005, 7:50 pmMy husband and I honeymooned in Ireland and we fell in love with Banoffi (or "Binoffi") Pie. I know it was banana based with a graham cracker crust and layers of cream and caramel. Does anyone know where I can find a GOOD recipe or does anyone have a favorite recipe they wouldn't mind sharing? I think it originated in England.(?)
Thanks.
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Post #2 - May 14th, 2005, 1:45 pmThe Hungry Monk in East Sussex claims to have invented banoffi in 1972. The name is a portmanteau of banana and toffee.
Here's a link to the original recipe:
http://www.hungrymonk.co.uk/pages/banoffi.htm
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Post #3 - May 15th, 2005, 6:18 pmInteresting how the recipe uses 'dolche de leche' technique to prepare the condensed milk! Five hours is a long time--2, maybe 2.5 hours is enough for dolche.
And now for a question that's driving me crazy: about a dozen yrs. ago some friends and I made a pilgrimage to a small tea shoppe in an even smaller village somewhere to the west of Dartmoor, Devon. It had been recommended as maybe the beste tea shoppe in England by the _London Times_. There, for the first time, I had banoffi pie. YUM!! But for the life of me I can NOT remember either the name of the shoppe or the village. Can anyone help me? I'd really appreciate it--it's driving me crazy!
Tnx,
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #4 - May 16th, 2005, 2:57 pmThere was a recent thread on chowhound on Banoffi pie:
http://www.chowhound.com/boards/cooking ... 19346.html
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Post #5 - May 17th, 2005, 10:36 pmIt's not pie, but it does look scrumptious.
Nigella Lawson's NY Times column this week is about banoffee cheesecake.
Here's the column:
http://www.nytimes.com/2005/05/18/dining/18nige.html
And the recipe (registration required for both):
http://www.nytimes.com/2005/05/18/dining/181nrex.html
--Soupcon
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Post #6 - May 18th, 2005, 10:26 amThe secret of this delicious pudding lies in the condensed milk.
Immerse the cans unopened in a deep panof boiling water. Cover and boil for 5 hours making sure that the pan does not boil dry
* (see CAUTION) . Remove the tin from the water and allow to cool completely before opening. Inside you will find the soft toffee filling.
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*CAUTION
It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans. 5 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings.
Hint - Banoffi is a marvellous "emergency" pudding once you have the toffee mixture in your store cupboard. We therefore suggest that you boil several cans at the same time as they keep unopened indefinitely.
Has anybody ever boiled a sealed container before?
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #7 - May 18th, 2005, 10:33 amI think that they used to call the cooking of closed cans of milk "Suicide pudding" for a good reason.
Nope. I was warned about it.
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Post #8 - May 18th, 2005, 10:48 amHi,
jlawrence - you confirmed what I was thinking.
I found a sound substitute for the boil-the-can method on the Eagle Brand Condensed Milk website:
Making Homemade Caramel
For an easy caramel topping or dip, simply heat Eagle Brand® using the following directions. For safety reasons, heating the unopened can (an old cooking method) is NOT recommended. Instead use one of the following methods.
OVEN METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425º for 1 1/2 hours or until thick and caramel colored.
STOVETOP METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.
MICROWAVE METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes.
CAUTION: NEVER HEAT UNOPENED CAN.
Go forth and safely!
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #9 - May 29th, 2005, 10:40 pmI remember researching this topic extensively last fall after one of the characters on "Lost" mentioned missing banoffe pie. It generated a hearty discussion over at Television Without Pity"You should eat!"
