Banoffee Pie

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I just made this pie. I didn't use the oven method. I took 2 (14oz. cans of unopened sweetened condensed milk in a large pot of boiling water, covered with a lid on medium heat for 2 hours and 45 minutes exactly. I noticed that it will keep boiling only on medium heat if you keep the pot lid on. I put the water level just under the rim of the cans and occasionally added hot water to keep it at that level. When I decided I was through waiting (2/45, I poured out the water and took the cans with a potholder and opened them with my electric can opener. It bubbled out just a little, but not enough to make a mess. It was like pudding with a little gelatin jiggle. I smoothed the first can on the bottom of the pie crust (store bought. then layered three sliced bananas then smoothed over the second can. I put it in the refrigerator...and after only 15-30 minutes, its starts to become firm enough to slice a piece out.

I don't know what everybody else is doing wrong. It seemed kinda simple to me and I'm no professional.

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My wife is an excellent cook, and she followed this recipe exactly. There is no way anyone ate this and liked it. If you ate it right away, it was a nasty, wet mess, but after it sits it becomes a hard, cracked ugly mess. They really need to check the recipes on this site better as we have encountered many mistakes. They definitely need someone to error check the recipes before posting them. Study these recipes real well before using them people. It will save you a lot of money and frustration.

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I too have made this pie for years. Came from a local Tea Room. I boil the milk and it takes 2-2 1/2 hours but must be covered with water at all times.
I also brush the crust with pecans (almost dust and it gives it a great flavor.

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I am from East Sussex in England and have had the pleasure to eat this pie in the Hungry Monk restaurant where it was invented. It is delicious and I make it frequently but Paula you have missed out the key ingredient coffee which floavors the whipped cream. The crust should be shortcrust pastry and you should boil the condensed milk for at least 4 hours in unopened cans but make sure the water does not run dry or you will be in for an explosion. By all means make it the Paula way but that is not Banoffi Pie.

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This was really good! By no means a pie with structure. It?s a very good gooey yummy pie. It is a sweet treat! Just like everyone else it took longer to caramelize. If you think it is soupy?it is?don?t put it on your pie crust!

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This pie is fantastic. I think perhaps the milk carmelizing time is about 2.5 hours for most ovens. Just add time as you need to. It is well worth the wait and effort. Yes, it is a very sweet pie. I experimented a little and added warmed peanut butter to the pie and it was yummy. Thanks Paula.

Rhonda Davis

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The pie tasted fanastic. Although, like others, my toffee took longer to make (about 2 1/2 hrs. I have made it with the homemade crust (6 T of butter and with a premade graham cracker crust. One question thouth, did anyone else have a problem spreading the toffee on the crust? When I used my rubber spatula, it picked up my crust off the bottom of the pan. Eiter way, it tasted the same, and was worth the wait.

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I made this pie last weekend and it turned out great - the toffee flavor was even better the next day! It is very sweet, but the ingredient list requiring two cans of sweetened condensed milk and bananas (not to mention the whipped cream should give a pretty strong clue about the sweetness factor! I only used six tablespoons of butter in the crust because I knew that 10 tablespoons was way too much butter for 1 1/2 cups of graham cracker crumbs.... I agree with other reviews that the time/temperature for creating the dulce de leche is wrong on the recipe (most likely the recipe shows time/temp for convection ovens?. It took about two and a half hours to carmelize the sweetened condensed milk in my conventional oven at a temp of 375 - 400 degrees - I baked it for one hour and 30 minutes at 375, let it go another 30 minutes, then turned it up to 400 for the last 30 minutes. This recipe requires a little patience but is totally worth it!

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I took other people's advice and baked the milk until it was caramel brown and it seemed to have thickened nicely. I ended up baking it for about 3 hours at 350. I assembled the pie and let it refrigerate over night. The next day i cut into it, it was a gooey mess and was extremely sweet. Ended up throwing it out. Definitely NOT worth the effort. Perhaps its best to eat it the same day but overall it wasn't a very good pie recipe. I will not make this again.

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ive been making this pie for years now before it came on this show... what you want to do is take the sweetened condensed milk LEAVE IT IN the can and boil it for 2 hours.. It has to be watched tho because it has to stay covered in the water! when its done boiling open the can carefully and upside down facing the pie crust because it sometimes shoots out of the can. put it into the fridge to cool and its perfect every time!