Banoffee pie with raspberries
I recently learned that I can make dulce de leche by boiling an unopened can of sweetened condensed milk for two hours and my life was forever changed. I ate a lot of dulce de leche during my semester in Uruguay (after gaining 10 pounds I was told “Now you look like an American!”) and ever since then I’ve wanted to recreate some of the fancy cakes that had many layers including cake, crispy meringue, dulce de leche, whipped buttercream, berries or chocolate, and by now a lot of nostalgia that will make the dessert extra delicious. Extra delicious, or disappointing because it’s not how I remembered it. As they say, you can’t go home again or eat a perfect slice of cake again from the Disco supermarket bakery down the street from your student housing in Montevideo.
I first saw this magic technique on ktmade’s banoffee pie post and I said out loud at my desk to nobody in particular “wait, really? That’s so cool!”
My pot was only deep enough to cover the can by three quarters of an inch so I set an alarm to go off every ten minutes to remind me to check the water level, adding more as necessary. I wouldn’t want this explosion to happen to me. I simmered the can for 2.5 hours and it turned out excellent. I ate some with a spoon throughout the next day and turned most of the rest into a banoffee pie.
Premade graham cracker crust baked for 5 minutes at 350, most of the dulce de leche, two bananas, a package of fresh raspberries, and quite a bit of Albertsons store-brand whipped topping, that completely processed confection made from hydrogenated soybean oil, corn syrup, and 1960s American dreams.