I’ve had many dinners out in my lifetime, but for some reason, one specific meal I had more than a decade ago at a little restaurant on the south coast of England sticks in my mind. No doubt due in part to dessert – a previously unknown to me pie called ‘Banoffee Pie’.
It was years before I learned how to make it, and years more before I tried it myself. The reason I never made it was, to be honest, the recipe scared me. Really.
All the recipes I found required you to take an unopened can of evaporated milk and boil it for a few hours to make the toffee. Not something I wanted to attempt no matter how good the result.
Then I discovered Dulce de Leche – caramelized milk that I could simply buy at the store.
So, I made my first Banoffee Pie, and it was simple to make (all you do is assemble, really), and heavenly to eat – and I don’t even like bananas.
1 baked pie shell
2 large, or three small bananas
1 jar Dulce de Leche
1.5 cups whipping cream
1 T brown sugar.
Spread the Dulce de Leche in the bottom of the pie shell. Slice bananas evenly and arrange on top. Whip the cream with the brown sugar, and pile on top of the bananas.