Banoffee Pie Recipe
Banoffee Pie is a layer of graham cracker crust, thick, smooth, goopy toffee, sweet banana slices and...a pillowy layer of whipped cream. Now, please wipe the drool from your mouth and continue reading!
I had never heard of banoffee pie until I moved to London. Initially, I thought it was a glorified version of banana cream pie. I was so wrong!
Banoffee pie is a real crowd pleaser. That's why I always make it in a 9x13 dish. When I visit family in Los Angeles it's always on my list of desserts to make. My nephew, Rasik, loves my banoffee pie and I love making it for him.
If I could give one solid piece of advice for making this dessert it would be to boil cans of sweetened condensed milk and resist the urge to take the quick route by using store bought dulce de leche.
Having said that… you will have to carefully boil cans of sweetened condensed milk for about 5 hours! And I do mean boil, not simmer.
Actually...another solid piece of advice is to please whip cold, heavy cream and avoid using cream in cans or tubs.
I hope you enjoy making, eating and showing off this delicious dessert.
Banoffee Pie Recipe
30 Minutes (Plus Boiling Condensed Milk Cans)
For the Crust
1 box plain graham crackers
1 cup melted butter, cooled
For the Filling
2 cans boiled and cooled, full fat sweetened condensed milk
3 bananas, sliced
For the Topping
1 1/2 cups cold, heavy cream
Cocoa powder to dust on top (optional)
Preheat oven to 180C/350F. In a food processor, grind the graham crackers to fine crumb. Add melted butter and mix.
Press crumbs into a 9x13 baking dish and bake for 15 minutes. Cool crust completely.
In a large bowl, mix condensed milk until smooth.
Spread over crust taking care not to mix the toffee with the crumbs.
Lay bananas over toffee.
Put dollops of whipped cream on each corner of the dish and in the center. Start spreading inward to cover the entire dish.
Cover and keep in fridge until ready to serve.
Tips and Bits
You can boil several cans of sweet condensed milk, cool and store in the pantry. Be extremely careful boiling closed cans. Water should cover cans throughout the process. Cool cans completely before opening.
Put the baked and cooled crust in the fridge until hard. It prevents crumbs mixing with the toffee.
Sprinkle cocoa powder through a fine sieve over the banoffee pie right before serving.
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