“a delicious British pie – banana cream pie WITH sticky toffee… on a crumb or nut crumb crust… what’s not to LOVE?!can use just 1 can of sweetened condensed milk. can use 4 bananas. the SAVEUR recipe adds dark brown sugar to only one can of the sweetened condensed milk to make the toffee filling.Can add just a touch of bourbon – to either the whipped cream or the toffee filling.also can add just a splash of amaretto…”
IngredientsNutrition1 1⁄2 cups finely ground mcvities digestive biscuits10 tablespoons kerry irish gold unsalted butter, softened2 (14ounce) cans sweetened condensed milk3 largebananas1 1⁄2 cupsheavy cream1⁄3 cupconfectioners’ sugar1 teaspoonvanilla extract1 small hershey’s chocolate bar, chilled
DirectionsPreheat oven to 350 degrees.Finely chop McVities digestive biscuits or nuts (pecans or almonds or a mix of the two) in a food processor until like crumbs.Mix the crumbs wih the softened butter and press mixture into a 9-inch pie plate.Lower the oven to 300 degrees F for the toffee filling.To create tofee filling, caramelize the sweetened condensed milk.Pour the condensed milk into a 9×12-inch glass baking dish.Cover with foil and place dish inside a larger poaching pan or roasting pan.Add water to poaching part or to pour around the pie plate until it is 1/2 way up the sides of the baking dish.Bake for 1-1/2 hours.Once both the crust and toffee filling are cooled, spread half of the toffee filling evenly inside crust.Slice the bananas thin and layer on top of filling.Pour the remaining half of filling over bananas, spreading evenly.Whip the cream with the confectioner’s sugar and vanilla and spread on top of the toffee filling and bananas.Spread whipped cream to the sides so that the pie is sealed all the way around.Can add shaved or grated chocolate to the top. Hersheys is fine –refrigerate or freeze the bar and grate or shave on a microplane grater.
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