With the recent holidays our palettes have been inundated with “Avurudu” delectables, thus the need for a Western dessert was inevitable. Hailing from Britain, I find the banoffee pie, both comforting and exhilarating. Despite being termed as a pie, it requires no rolling of pie pastry whatsoever, in fact there is minimum exertion required other than of course to eat it in great gumption. Layer upon layer of infinite goodness melting into one delectable, the banoffee pie is one not to be missed.

Ingredients

·    2 cans sweetened condensed milk
·    6 tbsp butter, softened or melted
·    2 cups digestive cookie
·    2 bananas, sliced
·    2 cups heavy whipping cream, chilled
·    Dark chocolate, grated

Method

First of all the recipe requires that you boil the sealed cans of sweetened condensed milk for 2 hours, making sure that they are submerged under water the entire time, as an exposed can might explode. Allow the cans to completely cool before use. Once cool, open cans to reveal thick, light brown toffee. Meanwhile, break the cookie into crumbs and mix with the butter completely. Press mixture into your pan. Make sure it’s firmly compacted by pressing on it with a flat-bottomed glass. Let it cool in the refrigerator for 1 hour. Once cooled, layer on your sliced bananas and then cover with toffee. Whip chilled cream until it holds soft peaks and spread on top of the pie. Sprinkle dark chocolate over top and serve.

By Mayuri Jayasinghe