The Hungry Monk restaurant, in the tiny rural village of Jevington, East Sussex in England lays claim to the invention of the Banoffee Pie in the early 1970s. After over 40 years in business the restaurant is now closed down however the Banoffee Pie legacy lives on – a decadent concoction of banana, whipped cream and toffee on a biscuit base.
This is our version of this classic dessert, courtesy of one of our favorite Englishmen who was born and raised in the area.
1 packet of chocolate Hobnob biscuits (these can also be substituted for any plain sweet biscuit)
125 grams butter
2 tins condensed milk
2 bananas, sliced
250ml cream, whipped
Grated chocolate (optional)
- Blend biscuits and butter in a food processor until fine crumbs are formed.
- Add biscuit mix to a greased pie dish and push firmly in to the base to create a pie shell. Set aside.
- Fill a large saucepan 3/4 full with water and bring to the boil. Add the tins of condensed milk unopened in to the boiling water and boil for three hours, making sure that there is water covering the tins at all times (if the water level drops under the top of the tins there is a risk that they will explode and send boiling hot caramel sauce everywhere!).
- Carefully remove tins from water and allow to cool before opening. Once cool, open the tins and spread caramel evenly over the prepared biscuit base.
- Layer sliced bananas evenly and top with whipped cream and grated chocolate (optional). Refrigerate until ready to serve. Enjoy!
ele Tip – allow at least 3-4 hours refrigeration time for banoffee Pie to ensure that it is set and easy to slice.