FOOD
Banoffee Pie
You'll never go wrong with the traditional banana, cream and toffee goodness of a banoffee pie.
FOOD
Banoffee Pie
You'll never go wrong with the traditional banana, cream and toffee goodness of a banoffee pie.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
Filling
- 3/4 cup butter
- 1/2 cup dark brown sugar
- 3 cups canned sweetened condensed milk
- 3 large bananas
- 2 cups heavy cream, chilled
- 1 tablespoon light brown sugar
- 1/2 cup chocolate sauce
- 1/2 cup toffee caramel
Steps
Crust
- Preheat oven to 325 degrees.
- In a medium bowl, mix together graham cracker crumbs and melted butter until well combined. Press mixture into the bottom and sides of a 9-inch deep-dish pie tin. Bake for 10 minutes until golden brown and fragrant. Let cool.
Filling
- In a large nonstick skillet, melt the butter and sugar, stirring constantly.
- Add the sweetened condensed milk and cook, stirring well, until the mixture browns and comes to a boil. Allow the mixture to boil for at least one full minute before taking it off the heat.
- Spread the caramel over the cooled base, and chill for at least one hour, or until you are ready to serve it.
- Cut bananas into 1/4-inch slices, and spread over the toffee surface.
- In a large chilled bowl, use a hand mixer or whisk to whip together the cream and brown sugar until stiff peaks form. Spread cream all over the surface of the pie.
- Drizzle with toffee caramel and chocolate sauce.
- Using a knife, ripple the sauces through the whipped cream.
- Cut and serve slightly chilled. Store covered in the fridge for up to 3 days.