Banoffee Pie

It doesn’t photograph well so it’s better for me to describe. Banoffee pie is a British dessert that I just adore. It’s delicious, different and no one will know it has only 5 ingredients. It has a graham cracker (or digestive!) crust, a layer of delicious toffee caramel, a layer of lovely sliced bananas and it’s all topped off with fresh whipped cream. If you’re a banana dessert person – Banoffee Pie really is “it”.  

MAJOR WARNING: I have always made the “toffee” by submerging the whole (sealed) can of Eagle Brand in a big pot of water and simmering it for 3 hours. In researching writing this recipe I have come to learn that some people warn against doing it this way because the can can… literally explode hot sugar all over you and your kitchen. So proceed with caution doing it my way OR you can scoop it out and cook it in a pan over low heat stirring constantly until you get a toffee-ish situation – I am just not sure how you do that because I haven’t tried it. Good luck. 

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Banoffee Pie

Banoffee Pie
Yield: 1 pie - serves 8
Author:

The ultimate banana dessert - with only five ingredients!

Time

  • Prep: 5 minutes
  • Cook: 3 hours 30 minutes
  • Total: 3 hours 35 minutes

Ingredients

  • 2 sleeves graham crackers
  • 1 stick unsalted butter, melted
  • 1 14oz can Eagle Brand sweetened condensed milk
  • 4 bananas (make sure they are nicely ripe because we aren’t sweetening them or cooking them or anything)
  • 1 ½ cups heavy whipping cream
  • (freebie ingredient – couple pinches of salt along the way)

Recipe

  1. Toffee/ Caramel/ Dulce de Lecheroni: AT YOUR OWN RISK rip the paper label off the can and place it in a big pot of water making sure the top of the can is well submerged under the water. Simmer the water on low for three hours, turning the can a few times along the way. After 3 hours, remove the can and set it aside for 15 mins or until it’s cool enough to handle a bit.
  2. Crust: Preheat the oven to 375. Pulse your graham crackers in a food processor until sandy in consistency. Add a pinch of salt and the melted butter and pulse again until evenly distributed and now a sort of wet sand texture. Transfer the mixture to a pie dish and firmly press it down and up the sides so it’s nice and packed in. Bake for 10-12 mins. Set aside to cool, then stick it in the fridge for an hour or so.
  3. Cream: Pour the cold cream into a metal bowl and using a hand mixer whip it until it’s fluffy and airy – just a couple of minutes – don’t overmix it. Stick it in the fridge.
  4. Assemble: Pop open that can and carefully spread your now thickened toffee in an even layer across the graham cracker crust. Sprinkle with a little bit of salt. Cut up your bananas and arrange them (either nicely or not – doesn’t matter) on top of the caramel. Top with whipped cream and away you go!
DessertMary Bell ClementComment