East Haven, Connecticut
Member since Nov 2009
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Reviewed Banoffee Pie
Nov 21, 2012 on FoodNetwork.com
“I made the following changes only because it would be too sweet.
Do only 1 can and bake @350 for 3 hours adding more water to larger pan half way through.
Let cool, then refrigerate for 3 hours.
Beat 1/2 pint heavy whipping cream, 1 tsp. Instant banana pudding until stiff peaks add thick toffee...”