Banoffee Pie
INGREDIENTS:
2 cups (21oz.) Sweetened Condensed Milk
6 oz. Cookies (Such as Vanilla Wafers)
5 tbsp Butter, Melted
Pinch of Salt
3 Medium Sized Ripe Bananas
1 cup Cold Heavy Cream
2 tbsp Sugar
1/2 tsp Instant Espresso Powder
DIRECTIONS:
Put oven rack in middle position and preheat oven to 425°F.
Pour condensed milk into pie plate adn stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling water-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.
Meanwhile, reduce the oven to 350°F. Blend the cookies in a food processor until the consistency is similar to coarse sand. Put the crumbs in a bowl and mix with the melted butter and salt then stir to combine. Press the mixture into a pie pan to form an even layer. Bake until golden, about 20 minutes. Cool.
Pour the toffee into the bottom of the crust (add the greater amount if you want a sweeter pie). Slice the bananas and lay them over the toffee.
Dissolve the espresso powder in a few drops of hot water and set aside to cool. Whip the cream and sugar until soft peaks form. Fold the dissolved espresso powder into the cream and spread over the bananas. Serve immediately or refrigerate for up to 30 minutes.
