Banoffi Pie was invented in 1971 at the Hungry Monk Inn in Jevington near Eastbourne!
1 1/2 cups Graham cracker crumbs
1 cup butter
1/2 cup granulated sugar
3 teaspoons ground ginger
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream
Mix Graham cracker crumbs, sugar, melted butter or margarine, and ginger until
Press mixture into a 9-inch pie plate.
Cool in refrigerator.
Use one of the following three methods to prepare the toffee.
Pour toffee into pie crust. Allow to cool.
Slice bananas over toffee.
Whip the cream stiff, then spoon it on top of bananas. Refrigerate before serving.
Pour 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 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth.
Pour sweetened condensed milk into top of double boiler;
place over boiling water. Simmer over low heat for 1 to 1/2 hours or until thick
and caramel-colored, stirring occasionally. Beat until smooth.
Pour sweetened condensed milk into a 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 25 minutes or until very thick and
caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and
every 2 minutes during the last 4 to 10 minutes.