Banoffee Pie

I have found an easier and more reliable way to make the toffee. Put the cans of the sweetened condensed milk in a Dutch oven pan. Leave the cans sealed. Fill with water to 3/4 up the sides of the cans. Boil for 3 hours, adding more water as necessary. Remove the cans from the water using canning tongs. Using a good old fashioned can opener, puncture a pouring hole and a venting hole in each can and pour. It's foolproof, just watch the water level. I also use this when I am making Caramel Apple Pie. Can't be beat.

Loved it

I loved it, loved it but not everyone felt the same. Many in my family thought it was too rich to eat! My suggestion to make it good for everyone is to be careful of two things- 1. Don't overbake the crust. It really only needs a couple of minutes to be done. 2. Be careful not to overcook the condensed milk. If it isn't covered tightly and checked every so often, you can wind up with a thick, super-sweet mix that is difficult to get into the pie shell and is unpalatable to those who don't like super-rich food. Less is more in this recipe... One thing never made clear is if the pie is supposed to be refrigerated. My guess is yes- that being said, the contents became runny when it was kept overnight in the cold. Oh, the whipped cream needs to be really stiff too; it seems to want to get runny with the pie as well. All in all, with adjustments, this is an excellent, addicting pie!!!