Banoffee pie

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Banoffee pie
Banoffeepie.jpg
A slice of banoffee pie
TypePie
Place of origin
United Kingdom
Region or state
Jevington, East Sussex
Creator(s)The Hungry Monk
Main ingredients
pastry base or crumbled biscuits, butter, bananas, cream, toffee
Cookbook:Banoffee pie  Banoffee pie
 
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Banoffee pie
Banoffeepie.jpg
A slice of banoffee pie
TypePie
Place of origin
United Kingdom
Region or state
Jevington, East Sussex
Creator(s)The Hungry Monk
Main ingredients
pastry base or crumbled biscuits, butter, bananas, cream, toffee
Cookbook:Banoffee pie  Banoffee pie

Banoffee pie is an English dessert pie made from bananas, cream and toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate, coffee or both.

Its name is a portmanteau constructed from the words "banana" and "toffee".[1]

History[edit]

Credit for the pie's invention is claimed by Ian Dowding and Nigel Mackenzie, the chef and owner respectively at The Hungry Monk restaurant in Jevington, East Sussex. They claim to have developed the dessert in 1972, having been inspired by an American dish known as "Blum's Coffee Toffee Pie", which consisted of smooth toffee topped with coffee-flavoured whipped cream. Dowding recalls having adapted the recipe to use instead the type of soft caramel toffee created by boiling a can of condensed milk, and he worked with Mackenzie to add a layer of bananas. They called the dish "Banoffi" and Dowding describes the dish as proving so popular with their customers that they "couldn't take it off" the menu.[2]

The recipe was adopted by other restaurants, and Dowding had heard reports of its appearance on menus in Australia and America.[2] In 1994, a number of supermarkets began selling it as an American pie, leading Nigel Mackenzie to offer a £10,000 prize to anyone who could disprove their claim by finding any published pre-1972 recipe for the pie. Mackenzie erected a blue plaque on the front of The Hungry Monk confirming it as the birthplace of the world's favourite pudding.[3] The Hungry Monk was purchased in 1968 by Nigel Mackenzie and his wife, and was open for 44 years. It closed in January 2012 due to "increased running costs".[4]

The recipe was published in The Deeper Secrets of the Hungry Monk in 1974, and reprinted in the later cookbook In Heaven with the Hungry Monk (1997). Ian Dowding has since posted his original recipe online because he is "pedantic about the correct version", and stated that his "pet hates are biscuit crumb bases and that horrible cream in aerosols".[5]

The word "Banoffee" has entered the English language and is used to describe any food or product that tastes or smells of both banana and toffee.[1] A recipe for the pie, using a biscuit crumb base, is often printed on tins of Nestlé's condensed milk.

See also[edit]

References[edit]

  1. ^ a b "The Free Dictionary Online". Farlax. Retrieved 13 September 2011. 
  2. ^ a b "The Completely True and Utter Story of Banoffi Pie". Ian Dowding. Retrieved 21 June 2009. 
  3. ^ "Daily Telegraph article about Banoffee Pie reward". Banoffee.co.uk. 5 May 1994. Archived from the original on 20 June 2009. Retrieved 21 June 2009. 
  4. ^ "Sussex creators of Banoffee Pie serve last slice as Eastbourne restaurant closes". The Argus (Brighton). 14 January 2012. Retrieved 28 June 2012. 
  5. ^ Dowding, Ian. "The Original Banoffi Pie Recipe". Retrieved 8 July 2012.