Banoffee Pie & Banoffee Trifle

Mary Mac is back at the Five Farms Celtic Kitchen tent at the Pittsburgh Irish Festival with two new recipes to demo, Banoffee Pie & Banoffee Trifle!

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Banoffee Pie

You will need

• 1 9- or 10-inch graham cracker or cookie crust
• 1 14-oz can of sweetened condensed milk, caramelized
• Slow cooker
• Aluminum foil
• 3 large bananas, not overly ripe
• 2 cups of whipping cream
• 1 package of instant vanilla pudding (you need 2 Tbsp)
• 1 Tbsp of Five Farms Irish Cream

Caramelized Sweetened Condensed Milk (the “toffee”)

• I recommend doing 2 cans at a time because you can write the date on one can and store for up to 6 months in the pantry. I use the slow cooker method, which I think is the safest method.
• Place a piece of aluminum foil in the bottom of your slow cooker. Remove the labels from the cans and place the cans into the slow cooker. Fill the slow cooker with hot water until cans are covered by an inch of water.
• Place the lid on the slow cooker, turn it on low, and cook for 8 hours. The cans need to be in simmering water for 4 hours, so 8 hours on low works well. I will set mine up before I go to bed, then in the morning I shut it off and unplug but leave the lid on the cooker and contents in the water until they are cooled, which takes another couple of hours. Once cool, your caramel/toffee is ready to use.

Whipped Cream

• To 2 cups of whipping cream, add 2 tablespoons of vanilla pudding mix and 1 tablespoon of Five Farms Irish Cream.
• Mix slowly at first to blend in the pudding mix, then whip on high for several minutes until stiff peaks form.

Assembling the Pie

• First, open your caramelized can of sweetened condensed milk and carefully stir. Spoon the contents into your pie crust and smooth the top. Next, slice your bananas over the top of the toffee until you have 2 layers of bananas. Then top with the whipped cream.
• Refrigerate for 1-2 hours before serving. This pie serves as many or as few as you like. 😉

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Banofee Trifle

You will need

• 1 small pound cake (about 1 lb hahaha), cut into small (1-1 ½ inch) cubes
• 3 3-oz boxes of instant vanilla pudding 
• 2 ¾ cups of whole milk
• ¼ cup of Five Farms Irish Cream
• 1 14-oz can of sweetened condensed milk, caramelized
• 2 cups of whipping cream
• 4-5 large bananas
• Additional Five Farms Irish Cream to drizzle on the cake

Caramelized Sweetened Condensed Milk (the “toffee”)

• I recommend doing 2 cans at a time because you can write the date on one can and store for up to 6 months in the pantry. I use the slow cooker method, which I think is the safest method.
• Place a piece of aluminum foil in the bottom of your slow cooker. Remove the labels from the cans and place the cans into the slow cooker. Fill the slow cooker with hot water until cans are covered by an inch of water.
• Place the lid on the slow cooker, turn it on low, and cook for 8 hours. The cans need to be in simmering water for 4 hours, so 8 hours on low works well. I will set mine up before I go to bed, then in the morning I shut it off and unplug but leave the lid on the cooker and contents in the water until they are cooled, which takes another couple of hours. Once cool, your caramel/toffee is ready to use.

Pudding

• Mix two 3-oz boxes of Instant Vanilla Pudding with 2 ¾ cups of whole milk and ¼ cup of Five Farms Irish Cream. Mix well and refrigerate to set for 15 minutes. 

Whipped Cream

• To 2 cups of whipping cream, add 2 tablespoons of vanilla pudding mix and 1 tablespoon of Five Farms Irish Cream.
• Mix slowly at first to blend in the pudding mix, then whip on high for several minutes until stiff peaks form.

Assembling the Trifle

• Place a small amount of pudding in the bottom of the bowl, about ½ cup. Top with half of the cake pieces. Drizzle the cake pieces lightly with about 2 Tbsp of Five Farms Irish Cream. Top with half of the toffee sauce by dripping it off of a spoon onto the cake. Top the toffee with a layer of banana slices, about 1 ½ bananas should do it. 
• Now add a layer of half of the remaining pudding and top that with half of the whipped cream followed by the rest of the pound cake and a drizzle of Five Farms Irish Cream. Then top that with the rest of the caramel sauce and another nice layer of banana slices. 
• Then top the banana slices with the rest of the pudding and top the pudding with the rest of the whipped cream. 
• So your layers should go pudding, pound cake, Five Farms Irish Cream, toffee, bananas, pudding, whipped cream, pound cake, Five Farms Irish Cream, toffee, bananas, pudding, and lastly whipped cream…phew! 
• Refrigerate for 1-2 hours before serving if desired or serve immediately. Enjoy!