Boston Banoffee Pie Recipe

The original banoffee (or banoffi) pie was invented at the Hungry Monk Restaurant in East Sussex in 1972 and that it was originally called a Banoffee pie (for banana and toffee). Since then it has become an international dessert dish (and many wrongly believe that it comes from the UAS) . The recipe presented here, today, though does come from the USA.

Boston Banoffee Pie

Serves: 6

Ingredients:

For the Pastry:

150g (1 1/4 cups) plain flour
115g (1/2 cup) butter, diced
50g (1/4 cup) caster sugar

For the Filling:

115g (1/2 cup) butter, diced
200g (7 oz) tin of sweetened condensed milk
115g (1/2 cup) light muscovado sugar
2 tbsp golden syrup (light corn syrup)
2 small bananas, sliced
a little lemon juice
whipped cream, to decorate
1 tsp plain chocolate, grated

Method:

Combine the flour and butter for the pastry in a bowl. Using your fingers rub the flour into the butter until the mixture resembles fine crumbs. Stir in the caster sugar and mix to form a soft, pliable, dough.

Press the mixture into the base and sides of a 20cm (8 in) diameter loose-based flan tin. Transfer to an oven pre-heated to 160ºC (325ºF, Gas Mark 3) and bak for about 30 minutes, or until nicely browned.

For the filling, combine the butter and condensed milk in a pan with the muscovado sugar and syrup. Heat gently, stirring constantly, until the butter has melted and the sugar has dissolved completely.

Now bring the mixture gently to a boil then cook for 8 minutes, stirring constantly, until thickened and a light caramel in colour.

Pour the hot caramel filling into the pastry case and set aside to cool completely.

Sprinkle the banana slices with the lemon juice to prevent their discolouring then arrange in an overlapping pattern on top of the filling (but leave a gap in the centre). Pipe a swirl of cream in the centre and sprinkle over the grated chocolate.

Serve slightly chilled.