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Banoffee Pie
Ingredients
2 cups canned sweetened condensed milk (21 oz)
1 (9-inch) round of refrigerated pie dough (from 15-oz package)
3 large bananas
1 1/2 cups chilled heavy cream
1 tablespoon packed light brown sugar
Special equipment: a 9-inch pie plate (preferably
deep dish)
Instructions
Put oven rack in middle position and preheat oven
to 425°F.
Pour condensed milk into pie plate and stir in a generous
pinch of salt. Cover pie plate with foil and crimp foil tightly
around rim. Put in a roasting pan, then add enough boiling-hot water
to reach halfway up side of pie plate, making sure that foil is
above water. Bake, refilling pan to halfway with water about every
40 minutes, until milk is thick and a deep golden caramel color,
about 2 hours. Remove pie plate from water bath and transfer toffee
to a bowl, then chill toffee, uncovered, until it is cold, about
1 hour.
While toffee is chilling, clean pie plate and bake
piecrust in it according to package instructions. Cool piecrust
completely in pan on a rack, about 20 minutes.
Spread toffee evenly in crust, and chill, uncovered,
15 minutes.
Cut bananas into 1/4-inch-thick slices and pile over
toffee.
Beat cream with brown sugar in a clean bowl with an
electric mixer until it just holds soft peaks, then mound over top
of pie.
Cooks' notes:
• Toffee can be chilled up to 2 days (cover after 1 hour).
• Toffee-filled crust can be chilled up to 3 hours.
Makes 8 servings.
Gourmet
January 2005
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