This is an English dessert originally made with dominate flavors of banana’s and coffee. It seems to have evolved into more of a decadent, rich caramel joy for your mouth. This is extremely scandalous in the world of dessert and you will love your piece of this pie. This is great to make for a large group, because of the rich flavor, small pieces go a long way. Happy baking!
Banoffee Pie
1 1/2 cups graham cracker crumbs
2 Tbsp. brown sugar
6 tablespoons + butter, softened
2 (14-ounce) cans sweetened condensed milk -***carmelized
3 large bananas
1/2 bag toffee bits
1 1/2 cups heavy whipping cream
1/3 cup confectioners’ sugar
1 teaspoon vanilla or almond extract
Pecans optional
opt: grated chocolate
***To create toffee filling, caramelize the sweetened condensed milk. Put unopened cans in a pot with water and boil it for about 4 hours on medium heat. Add water when running low, just be sure cans are always covered. About half way through the time take cans out with oven mits and shake them. When cooled, open cans upside down and over the pie crust, because sometimes it will shoot out., or just make the toffee the day before and stick it in the fridge.
Preheat oven to 350 degrees F.
Mix graham cracker crumbs with softened butter and brown sugar and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes. Once the crust (and toffee filling, if it’s still hot) is cooled, slice the bananas and fold them as well as the toffee bits into carmel filling or place on crust in layers. Place any remaining bananas over the top with some of the toffee bits, grated chocolate, and nuts. Whip the cream with the confectioners’ sugar and vanilla or almond extract and arrange on top of toffee filling and bananas. For aesthetics you can grate chocolate over the whipped cream just before serving. Store in fridge. If it’s hot outside store it in the freezer, before serving (even up to a day or two before you’re ready to serve) the semi frozen caramel goodness will melt in your mouth.
Note: If you’ve never whipped cream before here’s a tip: use a metal bowl and metal attachments on your hand mixer or kitchen-aid. Put the bowl and mixing attachments in the freezer for at least an hour before you need to use them. Beat at a medium/high speed for 5-10 minutes until it’s the right consistency. In the picture above I grated some chocolate into the whipped cream after it had already reached the right consistency.
