Last time when I went to a morning tea gathering at school, one of the mum brought along a Banoffee pie. They were saying that this was an American type of pie so I took a piece of it and it tasted pretty good. It is basically a caramel tart topped with whipped cream and banana. With the search of the internet, it is found that the birthplace of this pie actually come from The Hungry Monk restaurant from the UK. The word banoffee means any food product that has the taste of banana and toffee. It was created in the 1972 and it became popular in the America, Australia and India as well. For more information please click here. In Australia, caramel tart is very popular and it sometimes served with whipped cream. When I went to boarding school, it would be everyone's heavenly day to have caramel tart for dessert. To simplify the recipe, I use Top'n Fill caramel instead of the condensed milk. If you wish, you can follow the traditional method to boil the tin for 1 1/2 hours to make the caramel. Can you believe that such a yummy dessert only take 4 ingredients?
1 tin of Nestle Top'n Fill Caramel
1 frozen pie crust
- Bake the pie crust follow the direction of the package. Just when the crust starting to turn brown, spread the caramel into the pie shell and baked for a further 5-8 minutes.
- Cool pie to room temperature, spread with whipped cream and top with some sliced banana. Chill before serving.