Comments on: English Banoffee Pie https://culinaryginger.com/english-banoffee-pie/ Authentic Recipes, Honest Ingredients Thu, 02 Jan 2025 15:18:05 +0000 hourly 1 By: Janette https://culinaryginger.com/english-banoffee-pie/#comment-79073 Thu, 02 Jan 2025 15:18:05 +0000 https://culinaryginger.com/?p=24341#comment-79073 In reply to Michelle.

I have not baked this particular crust, but I don’t see why not. 10 minutes at about 350°F should work. Enjoy.

]]> By: Michelle https://culinaryginger.com/english-banoffee-pie/#comment-79068 Thu, 02 Jan 2025 13:55:37 +0000 https://culinaryginger.com/?p=24341#comment-79068 I’ve always baked my graham crusts, can you do that with this recipe?

]]> By: Janette https://culinaryginger.com/english-banoffee-pie/#comment-77121 Fri, 22 Nov 2024 19:32:49 +0000 https://culinaryginger.com/?p=24341#comment-77121 In reply to Donny.

The cooking of the condensed milk allows it to concentrate and thicken.

]]> By: Donny https://culinaryginger.com/english-banoffee-pie/#comment-77101 Fri, 22 Nov 2024 01:06:30 +0000 https://culinaryginger.com/?p=24341#comment-77101 I made it but did not boil the condensed milk as I usually would and it came out more like treacle tart unfortunately 

]]>