FOOD NEWS
Banoffee Pie Is The Treat That Began In A Famous English Restaurant
BY COURTNEY BRANDT
Banoffee pie is a delightful dessert that seamlessly blends the rich flavors of bananas, toffee, and whipped cream into an irresistibly decadent pie.
Formerly found in the East Sussex village of Jevington, The Hungry Monk restaurant is the unassuming birthplace of this global dessert phenomenon in the early 1970s.
The restaurant's owner, Nigel Mackenzie, and his chef, Ian Dowding, both stumbled upon a unique technique that forever changed the landscape of dessert creation.
They boiled a can of sweetened condensed milk until it transformed into a velvety toffee. This unique creation quickly captivated The Hungry Monk's patrons' hearts and stomachs.
Word of the pie spread quickly, igniting a curiosity for this culinary sensation. Nestlé included the recipe on their condensed milk cartons, further propelling the pie's fame.
In 1974, the Mackenzies' cookbook, "The Deeper Secrets of the Hungry Monk," featuring the pie's recipe, sold an astounding 100,000 copies.
The Hungry Monk became a culinary beacon until 2012, when it was finally retired and transformed into charming holiday homes.