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Little Banoffee Pies

method

1. To make filling, simmer condensed milk in tin (do not pierce or open) totally immersed in water in covered saucepan for 3 hours. Check water level constantly to avoid boiling dry. Remove from water and cool completely before using.
2. Pre-heat oven to 190ºC.
3. To make pastry place flour, salt and sugar in food processor bowl. Add butter and process until mixture resembles fine breadcrumbs. Lightly beat egg and using the pulse function, combine with flour to form crumbly texture. Scrape mixture onto workbench, bring together using hands and briefly knead until smooth.
4. Roll out on lightly floured surface to ½cm thickness. Punch out 24 x 8.5cm discs with round pastry cutter. Mould pastry into 24 lightly greased mini muffin wells and rest for a minimum of 15 minutes in fridge or freezer. Prick each pastry case base with fork. Scrunch small pieces of foil to fill each pastry case cavity. This prevents pastry collapsing during cooking. Bake blind for 12 to 15 minutes. Remove foil then bake for further 3 to 5 minutes to dry out pastry. Cool completely on wire rack.
5. Whisk both creams, coffee and sugar until it holds its shape.
6. Cut bananas into 3mm thin slices.
7. Use rounded teaspoons of cooked condensed milk to fill pastry cases. Place one or two banana slices over toffee and top with a dollop of cream.
8. Scatter with roasted walnuts, dust with cocoa and chill in fridge until ready to serve.

cooks notes

In the 80’s and 90’s my parents ran a 600 year old pub in a West Sussex village for 10 years. I was in charge of the kitchen and Banoffee Pie was the consistent favourite of many customers.
The name Banoffee comes from a combination of the words banana, coffee and toffee. It’s a very more-ish mixture.
Cook several condensed milk tins at once, they will keep for up to 1 year in the pantry. (Dulce de Leche)
Pre-cooked tins can be purchased from supermarkets if you’d rather not cook your own.
As an alternative, make a large 26cm banoffee pie and serve in slices.