Title: Banofee Pie
Description: When we were visiting friends in Sussex a few years ago, we were introduced to Banofee Pie, a specialty devised at the Hungry Monk Pub. The original recipe calls for boiling unopened tins of condensed milk in water for two hours. I was always very nervous of doing that as I envisioned them bursting and having a kitchen covered with sticky condensed milk! So I have been experimenting with stove top, oven and microwave methods, and finally felt the best way was stovetop. Also various additions are to be found with several recipes I have found through the years, which include making a pastry base with cinnamon in it, adding cocoa powder to make it chocolaty, and even crushed nuts. My version, however, is based on the original recipe, a lovely decadent dessert!

Serves: 10
Ingredients:2 Cups Crushed Crumbs (Digestive biscuits are best, but graham crackers work also). ½ Cup Melted Butter. ½ Cup Butter (not margarine). 1 Cup Brown Sugar. 2 -14 oz Cans Condensed Milk. 2 tsp. Strong Coffee Essence. 4-5 Medium Bananas. Heavy Whipping Cream

Instructions:
1. Process biscuit crumbs with melted butter, and press into large pie pan. Bake 15 minutes at 350 degrees.

2. Place the butter, sugar and condensed milk in a deep heavy saucepan, bring to boil, turn heat down and stir constantly until thick and golden brown, about 5-6 minutes. (Be careful, as it will bubble up, so use a long stirrer.)

3. Add coffee essence.

4. Allow to cool about 10 minutes.

5. Slice bananas over cooled crust to cover the crust.

6. Cover the bananas with the caramelized/toffee mix and chill.

7. Before serving, slice remaining bananas on top and garnish with whipped cream.