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Banoffee Pie




Source of Recipe


The Toronto Star


List of Ingredients




Two 300 mL cans sweetened condensed milk

Pinch salt

9-inch deep-dish pie crust, baked

3 bananas

1-1/2 cups whipping cream

1 tbsp packed brown sugar

Recipe



Pour condensed milk into 9-inch, deep-dish pie plate. Stir in salt. Cover pie plate with foil and crimp foil tightly around edge. Put in roasting pan. Add enough boiling water to cover halfway up side of pie plate. Bake in preheated 425F oven 45 minutes. Add boiling water to reach halfway up side of pie plate. Bake 45 minutes, or until milk is smooth, set and deep, golden caramel-coloured.

Scrape into medium bowl. Chill 1 hour. Spread evenly in cool pie crust. Chill 15 minutes, uncovered.

Cut bananas into 1/4-inch slices. Pile over toffee.

Whip cream with brown sugar with electric mixer at high speed until stiff peaks form. Mound on top of pie.

Makes 8 servings.