The first time I ate Banoffee Pie was in the UK in a charming little gastro-pub this past summer. I started looking for a recipe and kept reading about dark colored toffee filling. The Pie I ate had a lovely 'blonde' toffee. How'd they do that?
I sent 'the hubby' on the task of begging for the recipe from the owner of the pub last week. She was delighted to share the recipe with him, who can turn down a pilot?
Now I know the secret to the blonde toffee. The recipe was so easy!
Digestive biscuits/graham cracker crumbs and melted butter make the crust. I always had a little trouble laying-in a crumb crust. Thick in some places and thin in others, till I saw a chef on TV using a glass (duh, why didn't I think of that?) That little trick enabled a nice deep sided crust and an even bottom. Listen, you don't want an uneven bottom!
Next, melt butter and sugar, but don't color....Then add a can of Sweetened Condensed Milk, stir for about 20 minutes until nice and thick.
Dump it into the chilled crust......And there you have it. Top with sliced bananas, add some whipped cream.
Don't forget the chocolate curls, I forgot 'em. Sorry!