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About this recipe: Every so often we get a craving for banoffee pie in this house which will remind me to boil the evaporated milk (which is still the easiest way to make the caramel)! Use ready made pastry to speed things up.

11Palmeira Sussex, England, UK

Makes: 1 pie

  • 170g (6 oz) readymade shortcrust pastry
  • 1 (397g) tin condensed milk
  • 235ml (1/2 pt) double cream
  • 28g (1 oz) caster sugar
  • 1 teaspoon coffee
  • 1 large banana, sliced

Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

  1. Place the shortcrust pastry in a 20cm (8 in) flan dish. Bake according to package instructions.
  2. Place the unopened can of condensed milk in a pot; cover with boiling water for 3 hours. Remove and allow to cool completely before opening.
  3. Whip the cream with caster sugar and coffee until it forms stiff peaks. Pour the toffee into the shortcrust; line with banana slices and top with whipped cream.

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