Guest Blog: Sidekick's Banoffee Pie

M is taking the day off, she is still recovering from dental work yesterday and is hopefully enjoying her pain pills.

I, her trusty sidekick.. will be your guest blogger for the evening (and she gave me free rein).

mwahaha....

It is fundraising season in C-city and as I am a sucker for kids selling sweets.. our house is full of sugar; tubs of cookie dough, fudge, krispe kreme. But I figure whats another sweet.

I discovered Banoffee pie the summer I spent in England.  It was wonderful. How could toffee and bananas not make a beautiful combination.

You only need 5 things:

• 2 cups canned sweetened condensed milk
• 1 - 9 inch pie crust
• 3 large bananas
• 1 1/2 cups chilled heavy cream
• 1 tablespoon packed light brown sugar

Put oven rack in middle position and preheat oven to 425°F.

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 side of pie plate, making sure that foil is above water. 

Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.

While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.

Spread toffee evenly in crust, and chill, uncovered, 15 minutes.

Cut bananas into 1/4-inch-thick slices and pile over toffee.

Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.

Viola! Easy and delicious.

and as M would say....

                                                          Happy Eating!