I ran across this recipe last summer and found it interesting, primarily due to all the controversary surrounding who invented the recipe. It appears the pie was the creation of The Hungry Monk Restaurant in 1972, and the original recipe can be found at this link as it first appeared in ‘The Deeper Secrets of the Hungry Monk’ in 1974. I made the original recipe once but made a few alterations on the second and third try. Although the picture shows a whipped cream topping, I prefer a meringue top for mine instead and I like chocolate instead of coffee. This is my final recipe for:
Banoffi Meringue Pie
1 – 9″ Pillsbury refrigerated pie dough baked into (preferably) a deep dish 9″ pie pan
1 can of Eagle Brand sweetened condensed milk
1 tsp of Nestle’s Quick chocolate powder for milk
3-4 sliced bananas
As stated in the original recipe for Banoffi Pie, the secret to this pie, and what is the most time consuming and potentially dangerous part, is the sweetened condensed milk. Place the unopened can of sweetened condensed milk into a heavy pan of water and boil for 3 hours – yes, 3 hours! It is extremely important to keep an eye on this and maintain the water level above the height of the can. If the water is allowed to boil dry, the can will explode – trust me on this, it is not something you want to clean up – or be in the kitchen when it does! (HInt: since this is the most time consuming part of making this pie, you may want to cook several cans at the same time and store the ones you don’t use. They will keep almost indefinitely on your cupboard shelf – but be sure to label these COOKED.) Once the three hours – yes, 3 hours – is up, allow the can to completely cool before opening. Open the can and pour the now soft toffee mixture into the baked pie shell. Sprinkle half of the chocolate powder mix over the top of the toffee. Arrange the slices of bananas in at least two layers over the toffee – real banana lovers may want three layers. Sprinkle the remaining chocolate powder over the bananas.
4 egg whites
½ tsp cream of tartar
8 tablespoons sugar
To get the absolute best meringue, follow these tips:
- Use a clean, dry bowl. The bowl must be grease-free, because any trace amount of fat will wreck a meringue. Glass, ceramic, or stainless steel are all suitable. Plastic bowls may appear clean, but may still have trace amounts of oil, so do not use them.
- Separate each egg into two bowls, a large bowl for the whites and a small bowl for the yolks. Even a small amount of yolk can deflate the egg whites and ruin your meringue.
- Cold eggs separate easily, but eggs whip to a higher volume when at room temperature. Once you separate the cold eggs, set the whites aside for 10 or 15 minutes so they can warm up to room temperature.
- Add the cream of tarter to the egg whites. Whip to medium-soft peaks.
- Beat in sugar, one tablespoon at a time until egg whites are glossy and hold a firm peak. By adding the sugar in this manner, you will have a firmer, finer-textured meringue.
Spread the meringue completely over the pie, piling it high. Bake in an 350 degree oven for 10 minutes or until the meringue is toasted a perfect golden brown. Cool before serving.