Comments on: Banoffee Pie

By:

Thu, 18 Mar 2021 21:35:19 +0000

I have found an easier and more reliable way to make the toffee. Put the cans of the sweetened condensed milk in a Dutch oven pan. Leave the cans sealed. Fill with water to 3/4 up the sides of the cans. Boil for 3 hours, adding more water as necessary. Remove the cans from the water using canning tongs. Using a good old fashioned can opener, puncture a pouring hole and a venting hole in each can and pour. It’s foolproof, just watch the water level. I also use this when I am making Caramel Apple Pie. Can’t be beat.

By: Kinzie

Kinzie — Mon, 29 Oct 2018 14:59:48 +0000

In reply to . All you need for a poaching pan is a pan larger than the 9x12x2 glass baking dish! Just fill it with water, and set the 9x12x2 dish inside it.

By:

Fri, 26 Oct 2018 12:32:21 +0000

How to poach condensed milk without the poach pan?

By: Anonymous

Anonymous — Thu, 09 May 2013 07:56:12 +0000

Loved it

By: Mina Yindra

Mina Yindra — Mon, 01 Aug 2011 19:02:13 +0000

I loved it, loved it but not everyone felt the same. Many in my family thought it was too rich to eat! My suggestion to make it good for everyone is to be careful of two things- 1. Don’t overbake the crust. It really only needs a couple of minutes to be done. 2. Be careful not to overcook the condensed milk. If it isn’t covered tightly and checked every so often, you can wind up with a thick, super-sweet mix that is difficult to get into the pie shell and is unpalatable to those who don’t like super-rich food. Less is more in this recipe… One thing never made clear is if the pie is supposed to be refrigerated. My guess is yes- that being said, the contents became runny when it was kept overnight in the cold. Oh, the whipped cream needs to be really stiff too; it seems to want to get runny with the pie as well. All in all, with adjustments, this is an excellent, addicting pie!!!

By: Tammy Shubert

Tammy Shubert — Tue, 28 Jun 2011 01:33:28 +0000

Perfect, as a girl from England, i loved eating this, but now, all i can say is, it is better than the ones in england.

By: Juliet Wall

Juliet Wall — Mon, 25 Apr 2011 20:51:53 +0000

I rated this pie with a 3 because the filling ended up runny even after refrigerating it. I don’t know what happen. Did the steam get under the foil top? The whipped topping came out very good. I added 1/4 cup of sugar to a half pint of whipping cream and used my mixture to whipped up the cream. I also added a teaspoon of almond flavoring. Instead of making the graham cracker crust, I did the semi-homemade way and purchased a ready made pie crust.

By: Phil the Administrator

Phil the Administrator — Fri, 19 Nov 2010 18:13:38 +0000

This pie recipe is unreal. I do a lot of baking and cooking as a means of relaxing. I generally will try out new recipes on my group of friends which is made up of both young and old, male and female, so I get a pretty fair idea of how almost any group would react if I made the same recipe for that particular group. Occasionally, I may change the recipe somewhat, or I may substitute an ingredient or two. In this particular case, I made the recipe exactly as it was printed. The recipe was such a hit, it is now the most requested recipe my friends ask for. I get so requests for this pie, I have had to limit myself now to special occasions. Since I do a lot of my cooking and baking as a means of relaxation and a means of stress relief, I almost automatically go for the ingredients for this recipe when I am over stressed or when I have a problem I am trying to work through. It’s going to be a tough recipe to replace, for sure.

By: Phil the Administrator

Phil the Administrator — Tue, 16 Mar 2010 19:58:54 +0000

Made this desert for a gathering everyone enjoyed it. Different but very tasty.

By: Phil the Administrator

Phil the Administrator — Wed, 03 Mar 2010 14:55:06 +0000

Two words…add pecans. OMG! OMG! OMG!