Hungry Monk Banoffee Pie is a traditional English recipe for the original banoffee (banoffi) pie made from a shortcrust pastry base topped with condensed milk cream, sliced bananas and whipped cream flavoured with coffee and caster sugar. The full recipe is presented here and I hope you enjoy this classic English version of: Hungry Monk Banoffee Pie.
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It's said that the banoffee pie was invented at the Hungry Monk Restaurant in East Sussex in 1972 and that it was originally called a Banoffee pie (for banana and toffee). This is my take on that original recipe, trying to stay as true to it as possible.
Roll out the pastry until large enough to cover the base of a lightly-greased 25cm flan tin. Prick the base all over with a fork then cover with greaseproof paper and baking beads. Place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for 10 minutes. Remove the paper and beans then bake for a further 10 minutes, or until crisp and golden.
Bring a deep pan of water to a boil and immerse the condensed milk tins (unopened) into this. Cover tightly and boil for 3 hours, topping-up the water as needed (do not let the pan boil dry, otherwise there's a risk of the cans exploding!). Remove the tins from the pan with tongs or a slotted spoon and set aside until completely cold.
Whip the instant coffee into the cream until thick then fold in the sugar and whip again. Open the tins of condensed milk toffee and spread over the pastry base. Peel and halve the bananas lengthways and lay these over the toffee. Finally spoon the cream over the pie and gently sprinkle the ground coffee over the top.
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