Banoffee Pie

• Two cans of 300 ml sweetened condensed milk
• Pinch of salt
• 9 inch deep dish pie crust, baked
• 3 bananas
• 1 1/2 cups whipping cream
• 1 tbsp brown sugar
• 1/4 tsp instant coffee granules + extra for garnish
• Banana chips to taste

1. Pour condensed milk into 9 inch deep dish pie plate.
2. Stir in salt
3. Cover pie plate with foil and crimp foil tightly around edge.
4. Put in roasting pan.
5. Add enough water to cover half way up side of pie plate.
6. Bake 45 minutes, or until milk is smooth, set and caramel coloured. ( this is your toffee.)
7. Scrape into medium bowl. Cool 45 to 60 minutes.
8. Spread evenly over cooled , baked pie crust.
9. Refrigerate uncovered 30 minutes or until chilled.
10. Cut bananas into 1/4 inch slices.
11. Pile over toffee.
12. Whip cream with brown sugar and 1/4 tsp of coffee with electric mixer at high speed until stiff peaks form.
13. Mound on top of pie.
14. Crumble and sprinkle a tiny amount of coffee granules on to centre of cream.
15. Decorate top with banana chips.

condensed milk, salt, dish pie crust, bananas, whipping cream, brown sugar, coffee granules , banana chips

Taken from www.epicurious.com/recipes/member/views/banoffee-pie-52557631 (may not work)