Banoffee Pie

Cooked on
 Guess Who's Cooking
by Ruth Thackray
Originally aired on
Cable 12
 November 18, 2005

Ruth Thackray has appeared on our show in our first and second seasons. She has had a distinguished career as a Chef. She cooked for royalty in England and Spain before moving to The Bahamas. For a few years she worked at her husband’s business, The Thyme Group, and for the past two years she has managed a Villa for short tearm rentals. She is also currently helping with the beach restoration on Orange Hill . We are very pleased to have Ruth join us in our third season.


Add two sealed tins of Condensed Milk to a heavy bottom pot. Cover the tins with cold water, turn on the stove and bring the water to a boil. When it begins to boil turn it down to a high simmer. Keep warm water handy by to top up the water in the pot. Water should always be about two inches above the tins. This should continue in the pot for four hours. One this is done, let cool and then refrigerate over night.

Crush a packet of Ginger Nuts to use as a base. Melt four ounces of Butter. Empty crushed Ginger Nuts into a bowl and mix in the melted Butter. Place into a pie dish and press into shape. Place dish into the freezer and let sit.

Add to a mixing bowl one pint of Heavy Whipping Cream and one teaspoon of Sugar. Turn on mixer and let mix. While mixing add two teaspoons of Vanilla. Stop mixing and add one teaspoon of Instant Coffee and fold it into the mixture and then refrigerate.

Shave six ounces of Semi-Sweet Chocolate into curls. Remove pie dish from freezer and add sliced Bananas to cover the Ginger Nut base. Open your refrigerated Condensed Mink tins and spread over the Bananas. Cover this with the Whipped Cream mixture and then add the Chocolate Curls. Place in the refrigerator to come together before serving.
Ingredients


2 cans condensed milk

1 pint heavy whipping cream

1 tsp. sugar

1/2 tsp. instant coffee

2 tsp. vanilla extract

1 1/2 lbs. bananas

1 packet ginger nuts

6 tbsp. unsalted butter

6-8 oz. semi-sweet chocolate