BANOFFEE – A combination of Bananas and Toffee and topped with a brown-sugar whipped cream
IT’S PIE DAY 3/14/15 or 3.1415
And, it was the St. Patrick’s Day Parade in Chicago (when they dye the river green).
There was no other choice for dessert today, I had to make Banoffe pie. When I originally found this recipe, I was looking for a good Irish dessert and I came upon this one. For this post, I did a little further research and there seems to be a lot of conflicting information about whether or not this is an English or Irish dessert. Either way, it tastes great!
Making the toffee filling: I read a number of recipes on how to do this. Some actually sound a little dangerous. I opted for the easy and safe way. I filled a pie pan with about 24 oz of sweetened condensed milked and mixed in a generous pinch of kosher salt. I covered the pan with aluminum foil and put the pie pan in a roasting pan. I added water to create a water bath. I baked it at 400 for about 2 hours, occasionally replenishing the water bath. Upon removing it from the oven, I transferred the cooked sweetened condensed milk to another bowl and placed it uncovered in the refrigerator for one hour.
I bet this filling would taste great in other desserts as well. That’s something to consider for another day.