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.