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ingredients for two dozen little pies
filling
1 x 395gm tin condensed milk
2 x small bananas
pastry
250gm plain flour
good pinch salt
80gm caster sugar
160gm cold unsalted butter, diced
1 x 59gm extra large egg
coffee cream
300ml double or thickened cream
½ cup/125ml whipping cream
30ml shot of espresso coffee
pinch caster sugar
½ cup/50gm roasted walnuts, roughly chopped
dusting of cocoa
method
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.
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