Banoffee Pie

1. 1

   Pour condensed milk into 9 inch deep dish pie plate.

2. 2

   Stir in salt

3. 3

   Cover pie plate with foil and crimp foil tightly around edge.

4. 4

   Put in roasting pan.

5. 5

   Add enough water to cover half way up side of pie plate.

6. 6

   Bake 45 minutes, or until milk is smooth, set and caramel coloured. ( this is your toffee.)

7. 7

   Scrape into medium bowl. Cool 45 to 60 minutes.

8. 8

   Spread evenly over cooled , baked pie crust.

9. 9

   Refrigerate uncovered 30 minutes or until chilled.

10. 10

    Cut bananas into 1/4 inch slices.

11. 11

    Pile over toffee.

12. 12

    Whip cream with brown sugar and 1/4 tsp of coffee with electric mixer at high speed until stiff peaks form.

13. 13

    Mound on top of pie.

14. 14

    Crumble and sprinkle a tiny amount of coffee granules on to centre of cream.

15. 15

    Decorate top with banana chips.

No additional tips available.