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Invented at the Hungry Monk in 1972, Banoffee Pie is still as popular today as it was the first time it appeared on the menu. There have been many imitations as far and wide as Russia and the United States! Below is the original recipe as it first appeared in 'The Deeper Secrets of the Hungry Monk' in 1974.

To serve 8-10:

1 frozen prepared pie crust
2 tins condensed milk (13.5 ounces each)
3 firm bananas
1 1/2 cups heavy cream
Half a teaspoon powdered instant coffee
1 teaspoon sugar
freshly ground coffee (optional, for garnish)

Preparation
Preheat the oven to 400F. Prick the base all over with a fork and bake blind (according to package directions) until crisp. Allow to cool.

The secret of this delicious dessert lies in the condensed milk. Immerse the cans unopened in a deep pan of boiling water. Cover and boil for 5 hours making sure that the pan does not boil dry * (see CAUTION).

Remove the tin from the water and allow to cool completely before opening. Inside you will find the soft toffee filling.

Method
Whip the cream with the instant coffee and sugar until thick and smooth. Now spread the toffee over the base of the flan. Peel and cut bananas into 1/2" discs and lay them on the toffee. Finally spoon or pipe on the cream and (optionally) lightly sprinkle over the freshly ground coffee.

*CAUTION
It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans. Five hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb, and kitchen ceilings.

A less-likely-to-explode method, which is also faster: Pour condensed milk into pie plate and 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-hot water to reach halfway up the side of the pie plate, making sure that foil remains above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden color, about 2 hours. Remove pie plate from wather bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.

Hint - Banoffee is a marvellous "emergency" dessert once you have the toffee mixture in your cupboard. We therefore suggest that you boil several cans at the same time as they keep unopened indefinitely.

In Colombia, we call this arequipe. It goes with tons of different things, like obleas and fruit.

(Ah, happy memories!)

I'm making this recipe tonight. I feel compelled to warn people to NOT buy the cans with the pull-top. Those have GOT to be more susceptible to exploding!

I'll let yous know how it comes out ... seven blessed hours from now when it's edible!

yeah, because you probably need some more coffee

So ... you got a problem wit' dat, Pete?

Watch it or shall smash you wif me guitah.

Can't you just take coffee from an IV? It would be faster for you.

If you knew anything about coffee, you know it's best to freebase!

Boiling the condensed milk is how they make the carmel for the carmel pie at O'Charleys too.

I had no idea ... seeing what is essentially toffee coming out of milk cans is like seeing a butterfly come out of a cocoon! Amazing ... here's what mine looks like.

Can you say, "pie for breakfast"? Whoohoo! Thanks Drewmeister!

(granted, I started this at 6:30 this evening, but ....)

Fools! The BEANS must be freshly ground and then prepared in the LINES on the mirror with the RAZOR blade.

For optimum efficacy, ROLL up the crispest tampon wrapper you can find and SNORT!!!!!

Ahhh. Columbian Super Extra for HEAVY days!

Rock ON! That looks great!

How did it taste?

Fantastic, Drew! It was so rich, no one could eat more than a sliver at a time! I so have an appreciation for this stuff, having taken classes at Peter Kump in New York. Fantastic!

But it's funny, it seems so very British and so very Central/South American at the same time ... what's the origin of the recipe?

To my knowledge, it was invented at The Hungry Monk, in East Essex, England. Check the menu on their site.

The other noteworthy thing is that I've increased the cooking time a bit, which firms up the custard nicely, and I like it better.

It should be noted that I haven't (yet) tried boiling the unopened cans, finding the pie-pan-method faster & safer. Though I intend to boil me some cans at some point soon, since it never goes bad once cooked and unopened.

Suzy ... boil the damned cans! I merely set about writing and set my alarm clock for every hour on the hour and topped off the pot. So easy. I'm sure I went over five hours too, especially judging by the firmness of the custard. Also, I merely turned off the water and let them sit to cool, so that cooked them a little more as well.

Thanks so much for recipe, the link and the background ... I almost feel bad for calling you "Suzy". How do you feel about "Alice"?

You can call me what you like, long as you make me breakfast.

Do you guys need a room with that pie?

BTW....the pie is referenced in Love Actually.

Drew, just you never mind her. She just doesn't understand the love between a man and an overly sweet 7-hour British pie.

Its the addiction to the bean I just don't get.

the recipe doesn't even need the coffee. I was thinking next time of adding banana liqueur and sugar to the whipped cream.

You're gonna get kicked outta the club for that one!

Why don't you just eat some cotton candy?

Hej,

I forgot to put up my (unfortunately dark) picture from when I made B Pie for our housewarming party in February. Great recipe, thanks for sharing it!