Irish Fireside recently had a podcast about self-catering in Ireland. Lately my husband Barry and I spend at least a week (or maybe two) in a cottage during our month-long trips to Ireland. It breaks up the one-night stays and gives us a sanity break. We can intensively explore the vicinity where we are staying for the week and find things that the ordinary tourist would never see. I always ask the cottage owners for secret off-the-beaten-path places to share with my readers.
Besides having a base from which to day-trip from for the week, self-catering gives us the chance to be lazy on rainy mornings if we want. Plus we don’t have to stick with the usual breakfast choices like a fry or scrambled eggs and smoked salmon. On our last trip to Ireland the owner of Doire Farm Cottages Anne Randles made us a banoffee pie. Or should I say she made it for Barry and he shared it with me? For those of you who have never indulged in the sweet treat it is a toffee and banana pie in a graham crust, slathered with whipped cream. Sometimes it is sprinkled with chocolate shavings. It is definitely a favorite dessert for Barry when in Ireland.
Since Barry could do anything he wanted with his pie (within reason) he decided to have some for breakfast. Ahhh…the joys of self-catering.
Now this is the problem. Anne told me how to make banoffee pie and it is very easy. Now Barry expects banoffee on demand.
Michele’s Quick and Easy Banoffe Pie
- Cans of Sweetened Condensed Milk
- Graham Cracker Pie Crust
- Ripe Bananas
- Whipping Cream
- Chocolate Shavings or Sauce (optional)
Immerse cans of condensed milk in a big pot of water. Bring to a boil. Put a lid on the pot and turn the heat down to medium low, just high enough to keep the pot boiling. Boil for three hours. CAUTION: You must keep the cans covered with water or they will explode! During the process I added boiling water once. The lid keeps the evaporation down.
Let cans of milk cool. They can be stored indefinitely in your pantry.
Spread one can of milk (now toffee) in the crust. I like to stir it first with a knife to loosen the texture and make spreading easier.
Slice a couple of bananas and layer it on the toffee filling.
Whip cream with a teaspoon of vanilla and a little sugar (to taste). Slather the pie with cream. Add chocolate shavings or drizzle with chocolate sauce. Refrigerate. It is even better the next day.
© 2009 Michele Erdvig