topic Re: BANOFFEE PIE in Recipes

BANOFFEE PIE

DiAnne — Fri, 10 Mar 2017 02:29:37 GMT

Thought I would post this since St Patrick's Day is almost here.

1 can (14 oz) sweetened condensed milk
1-1/4 cup graham cracker crumbs
6 T sugar, divided
5 T butter melted
3 med bananas, sliced
1-1/2 cups heavy cream
1 t vanilla extract
1/2 cups shaved chocolate

Set can of condensed milk in a medium saucepan with water 3/4 way up. Simmer over low heat adding water as needed about 3 hours. Remove can and let cool. Do not open hot can.

Meanwhile heat oven to 325 degrees. Mix crumbs, 3 T sugar in a bowl. Add butter and stir with a fork until well blended. Dump crumbs into 9 inch glass pie pan and spread evenly over the bottom and up the sides. Bake about 15 minutes. Cool to room temperature.

Whip cream to fairly stiff peaks with remaining sugar and vanilla extract.

To assemble spread cooled condensed milk over pie crust, top with sliced bananas and then the whipped cream. Sprinkle with chocolate and refrigerate until ready to serve. Can be made a few hours before serving.

I have heard so many tales about the condensed milk can exploding I am always nervous when I do this but it has always been fine. I use crushed toffee to sprinkle over pie instead of chocolate.

Re: BANOFFEE PIE

Oznell — Fri, 10 Mar 2017 02:51:07 GMT

Sounds delicious, and I even like the name of it-- so Irish!

Re: BANOFFEE PIE

ValuSkr — Fri, 10 Mar 2017 03:08:25 GMT

It does sound dangerous. A closed can in simmering water 3/4 up for three hours? I wouldn't risk it!

Re: BANOFFEE PIE

mustang66lady — Fri, 10 Mar 2017 04:36:14 GMT

@DiAnne

Borden's makes a caramel Eagle Brand Milk now-would it be the same to use it instead of having to cook the regular Eagle Brand Milk? It would save time and no one would have to worry about anything exploding or going wrong with cooking the regular. I have never had this pie and would like to try it but for time sake, would like to take the "short cut" if you think the taste would be the same. Thanks for your input and for sharing this recipe!

Re: BANOFFEE PIE

IamMrsG — Fri, 10 Mar 2017 05:16:28 GMT

DiAnne wrote, in part: ". . . I have heard so many tales about the condensed milk can exploding I am always nervous when I do this but it has always been fine."

This happened to me once. I thought I had let the can cool enough, but as soon as I punctured the lid to open it, hot caramel erupted like Mt. Vesuvius. Be careful!

Re: BANOFFEE PIE

CelticCrafter — Fri, 10 Mar 2017 11:12:10 GMT

@ValuSkr wrote:
It does sound dangerous. A closed can in simmering water 3/4 up for three hours? I wouldn't risk it!

It's the reason I won't make it! That just scares the heck out of me.

Re: BANOFFEE PIE

birkin baby — Fri, 10 Mar 2017 12:04:33 GMT

My friends and I have made the sweetened condensed milk into carmel for years with no problems. We call it "Danger Pudding" and it is delicious.We just make it and then eat it from a spoon, on ice cream,cake,apple slices,etc. There is a crock pot method floating around on the internet that is supposed to be safer. I,however, like to live on the edge and make it the regular way,lol.

Re: BANOFFEE PIE

Citrine1 — Fri, 10 Mar 2017 13:25:01 GMT

@mustang66lady wrote:
@DiAnne
Borden's makes a caramel Eagle Brand Milk now-would it be the same to use it instead of having to cook the regular Eagle Brand Milk? It would save time and no one would have to worry about anything exploding or going wrong with cooking the regular. I have never had this pie and would like to try it but for time sake, would like to take the "short cut" if you think the taste would be the same. Thanks for your input and for sharing this recipe!

Yes, Eagle brand Dulce de leche. Thats what I would use if I were to make this recipe, @mustang66lady. I think it would work just fine.

Re: BANOFFEE PIE

Poodlepet2 — Fri, 10 Mar 2017 14:19:24 GMT

@DiAnne, II have heard about "cooking" condensed milk for years and years. It seems to be a favorite in Hispanic and South American desserts. If you let it go long enough, it solidifies to the point where you can slide it out of the cooled can and cut it into slices and serve on pineapple rings.....

I am an accident waiting to happen, and I know people who have cooked condensed milk in the can since they were little and no explosions ever occurred....BUT.... I am a worry wart and years in laboratories have made me Sally Safety.

The possible solution instead of cooking a closed can is Dulce de Leche. Here, it's side by side the sweetened condensed milk, and if it's not there, check the Hispanic section. It's spreadable caramelized sweetened condensed milk.

Poodlepet2

Re: BANOFFEE PIE

DiAnne — Fri, 10 Mar 2017 15:54:42 GMT

@mustang66lady

I did not even know they made that so I don't know if it tastes the same. I have always made it this way. Sorry.

Re: BANOFFEE PIE

mustang66lady — Fri, 10 Mar 2017 16:06:36 GMT

@DiAnne wrote:
@mustang66lady

I did not even know they made that so I don't know if it tastes the same. I have always made it this way. Sorry.

@DiAnne

Ok I think we have a starting point if you don't wish to cook sweetened condensed milk regardless of reason. I found the caramel Eagle brand to be more the consistency of Eagle brand we all know and love. The dulche de leche is thicker in my limited use. I am guessing it is more the texture needed for this pie-correct?! Thanks for your time and input!

Re: BANOFFEE PIE

mustang66lady — Tue, 14 Mar 2017 02:00:24 GMT

@DiAnne

I had to come back here to confess I made this pie yesterday for our St. Paddy's day meal. We can't get together as a family any closer to the 17th than yesterday so we had our corned beef and cabbage etc, yesterday. I decided to make this pie but CHEATED big time-everyone loved it! I bought a premade graham cracker crust, used the canned dulche de leche. I did whip my own fresh cream with 3 tablespoons of powdered sugar instead of granulated. l sprinkled the top with chocolate sprinkles as I didn't have any other chocolate to grate on top. My kids who will not eat banana pie even though they all love bananas, loved this! It is rich but it was oh so good and with the shortcuts I took, made it easy and stressfree dessert for out meal. Thank you so much for sharing this recipe! I did find with the store bought crust, I only needed 2 bananas but they may have been a little bigger - I didn't consider them large but just wanted to share my experience. Maybe my store bought crust was a little smaller than a homemade but I didn't think it was that much smaller. A bigger crust would require 2 cans of dulce de leche-at least that is what i would do.

Great recipe! It is in my files titled "Irish recipes."

Re: BANOFFEE PIE

DiAnne — Tue, 14 Mar 2017 18:52:58 GMT

@mustang66lady

Thanks for getting back to me and glad it worked out for you. I am simmering a can of condensed milk as a I type this - planning to make a pie tomorrow to take to a dinner. I am now going to smash up a Heath bar to sprinkle over top of pie.