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BANOFFI PIE

6 oz. shortcrust pastry (your basic butter-flour-water pie pastry)
1 large tin sweetened condensed milk
1 tsp. instant coffee
1 oz caster sugar
1/2 pint double (whipping) cream
1 large banana

Cook the condensed milk in a nonstick pan over a medium heat until
it starts to look a little thicker and caramel-y. Don't cook it
too long or it will be chewy when it's cold.

Butter 8-inch flan tin (pie pan or tart pan -- whatever you've got)
and line with a thin layer of pastry. Bake blind until crisp (I
give it the ol' stab-with-a-fork routine before baking).

Whip the cream with the coffee and sugar until thick and smooth.
Empty toffee mixture onto the baked crust and spread. Layer the
chopped (or sliced) bananas and top with the whipped cream.

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