Hello all!

I was in Northern Ireland from September to December doing study abroad and absolutely loved it! I remember missing home and missing the food here (seriously, does anyone know of any Greek restaurants in N. Ireland, cuz I didn't find any!), and now that I'm back, I miss the food from over there!

I am looking for a good banoffee pie recipe to make for my family for Easter! Any suggestions?

Let me tell you about a great thing. It's called Google. You can enter Banofee Pie there and you will come up with exactly 59,400 hits. Take your pick of which of the recipes you want to use.

Or, to narrow it down a little.

epicurious.com has a great recipe search function. It will turn up two recipes, one from Bon Appetit and one from Gourmet.

You might want to try the Food Network website as well: http://www.foodtv.com/ .

I can't imagine anyone would seriously think you should sort through 59,400 pages (although I only came up with 54,400 when I Googled the term). It might make some interesting reading, but by the time you finished looking at them all, you wouldn't have time to make the pie!!

Hope either Lesli or I was of some help.

Here is one that I have, and it's quite good.

BANOFFI PIE

9-inch pastry shell, baked
1/2 cup butter
1/2 cup sugar
1 can sweetened condensed milk (e.g., Eagle Brand)
4 bananas
1/2 pint whipping cream
1/2 tsp. vanilla extract

Using a very heavy pan, melt butter over low heat. Add sugar and stir with a wooden spoon until it dissolves. Add condensed milk and bring to a boil over medium to low heat, stirring constantly as the mixture burns very easily.

When it begins to bubble, turn the heat to low but maintain the boil. Boil, stirring carefully, for 5 minutes. Remove from the heat at once and allow to cool to room temperature, stirring occasionally.

Slice 3 bananas and arrange in bottom of baked pastry shell. Pour the cooled toffee mixture over them and place the pie in the refrigerator until it is completely cooled.

Whip the cream in a chilled bowl with chilled beaters. Add vanilla and stir. Spread whipped cream over top of pie. Just before serving, decorate with slices of the remaining banana.

Is that for real? Can't imagine it.

carolyn, you must be joking with that recipe. I thought Banoffee pie stood for banana-coffee. Where's the coffee? That isn't banoffee pie; it's just banana pie, although it does sound good.

I certainly didn't intend for anyone to read all 59,400 hits. But if you start at the top (the most popular hits) you will find the most popular recipes including those mentioned above from Gourmet and Bon Appetit.

And here is one that claims to be the "original" recipe from the Hungry Monk in East Sussex where it was supposedly invented in 1972 (I'm sure that there are others who will also claim to have invented it.
This recipe sounds more like the real thing -- at least it has coffee in it.

http://tinyurl.com/n8lss

Neopolitan,

When I make Banoffee pie (not frequently, we keep our local restaurants in business ) I always boil the cans unopened for a minimum of 3 hours - the longer the better to get the toffee taste from the condensed milk. Banoffee = bananas + toffee http://en.wikipedia.org/wiki/Banoffee_pie

carolyn - that sounds like a quick version, how 'toffee' does the condensed milk taste after being cooked for only 5 minutes?

I have a friend who makes the pie regularly and boils more cans than she needs and stores them in the fridge until she needs them - She is SO organised

Neopolitan - The recipe you've linked to calls for only "a little freshly ground coffee," which is used only as a garnish: "lightly sprinkle over the freshly ground coffee."

From Gourmet: http://www.epicurious.com/recipes/re...s/views/231392

"This pie, an easy take on *toffee with bananas* (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972. Traditional recipes involve boiling unopened cans of condensed milk, but since that sometimes results in explosions, we thought you might prefer our method."

Includes a photo.

Lesli,

haven't these people heard of timers

I set mine for 30 minutes at a time, easy! and I've never had a can explode

Right, it's toffee, not coffee. Maybe it just tastes good to me because I've not had the real thing.

I have read that you can open the condensed milk, pour it into a baking dish, and bake it awhile rather than boiling it in the cans. I did boil some before being told it might explode, but that was for another recipe.

Thank you all for your suggestions! I had tried Googling for a recipe already, but the results were so overwhelming, I was wondering if anyone knew of a good one.

Carolyn, thank you for the recipe. It's very similar to the ones I found through the suggested websites, so I'll probably use yours since it sounds fast

Happy Easter!

The clue about Google is that the most popular hits are nearest the top. There may be 15,000 listings, but more than likely if you start at the top, you'll find your best answer in the first couple of hits you check out.

Hi
As you obviously like food and cooking, have you come across the superb Delia Smith website?
www.deliaonline.com
Her recipes really work!
I had a quick look to see if she had anything in the banoffee line and there's one for Banoffee Cheesecake with Toffee Pecan Sauce!
M

Coleraine, hope you like it. Let me know.

I made the Banoffee Pie last weekend, and it was a big hit with my family, so thank you for your suggestions and Carolyn for the recipe!