Friday, October 14, 2011

Banoffee Pie...But With Coconut

Hello Ladies...it's recipe time!!

Remember last week's Thoughts on Thursday major discussion on sweetened condensed milk? Click here to re-read it, but in short it seems to be our favorite food group.

Well, Angela from United Kingdom, sent me a FABULOUS recipe for Banoffee Pie. Angela is from the blog Tracing Rainbows...click here to visit her!

Banoffee is short for bananas and toffee. I was making the pie for work and the vote was no bananas, so I used toasted coconut instead.

As Angela warned me...I am not responsible for cavities or inches added to your waistline. Recipe is below.

Here it is all dressed up! I took pictures of it like it was a new member of the family. Lol !!!



I used a spring form pan, but you could use a pre made graham cracker pie crust. This is before all the toppings


She is thin, but deadly...


Get your forks ready ladies...




This picture cracked me up, because the close up looks like I used a huge meat fork to eat this!


Here is the recipe Angela sent me, but I converted it from grams to cups. Worked great for me.

Banoffee Pie

Crust:
one store bought graham cracker pie crust or... 

make your own with:
2 cups graham cracker crumbs
1 stick butter, melted
2 Tablespoons sugar

In a small bowl, mix together crumbs, sugar and melted butter. Press firmly into bottom of greased spring form pan and up the sides about 1 1/2 inches. Chill in refrigerator while making filling.

Filling:

7 Tablespoons butter
(the conversion for the butter was from 100 grams...one stick of butter is 8 Tablespoons, so I think one whole stick verses 7 Tablespoons won't hurt!!)
half cup packed brown sugar
1 can sweetened condensed milk

To make filling:
In a sauce pan, mix butter and brown sugar until melted and sugar dissolves. Add the can of sweetened condensed milk and bring to a boil, stirring constantly. When the caramel has started to boil, remove from the heat and pour over chilled graham cracker crust. Cool, then chill in refrigerator for 1 hour until firm.

Topping:
Top with whipped cream and chopped bananas for the true Banoffee Pie
or I toasted coconut and used that instead of the bananas...
or use both!!!

Here is the link to the original recipe Angela sent me if you'd like to see it:

http://www.carnation.co.uk/recipes/pies-and-tarts/banoffee-pie?utm_source=google&utm_medium=cpc&utm_term=banoffee%20pie&utm_campaign=Champion%20Recipe%20-%20Banoffee%20-%20Exact

It's delicious!! Easy and will be a new family favorite.

~Karen~

7 comments:

  1. Oh yum!! 'Nuff said, I think. :)

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  2. That looks splendid - thank you for the mention! blessings x

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  3. Loaded with calories and even more if you'd added the bananas, but who cares for once. I bet it was delicious. I didn't know the origin of the word banoffee so I've learned something new today, but then I usually do when I visit your blog house!

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  4. OH YUM, my first Banoffee Pie was when I was visiting England!!! Oh heaven, it is so good. I have made it, did you cook the condensed milk in an unopened can?? That is the way my English friend made it...

    I might have to make one soon.
    Cindy

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  5. This recipe sounds great.....and thanks for converting the grams! Easy peasy now! And hey....sometimes you want to use a giant fork....cuz the bigger the bite the better! HA! I know you didn't.....but we would totally understand if you did!

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  6. This sounds Delicious. I will be making this very soon!!!

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