Banoffee Pie

Total Time:
2 hr 5 min
Prep:
20 min
Cook:
1 hr 45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 10 tablespoons butter, softened
  • 2 (14-ounce) cans sweetened condensed milk
  • 3 large bananas
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract
Directions

Preheat oven to 350 degrees F.

Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.

Lower the oven to 300 degrees F for the toffee filling.

To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.

Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.


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    An easier way to make the toffee is to place the unopened tin of condensed milk in a large pot, cover it with water, bring it to a boil and then simmer for 2 hours (just check every 15min or so and replenish the water if needed to keep tin submerged). Leave it in the water to cool down. Pull it out when you are ready for it. Open the tin and spoon it out.
    The can could explode. Better to puncture the can, place in 3-5 qt pan, fill with water up to 1/2" of can's top. Simmer 3.5 hrs approx. Watch that water does not boil over top of can.
    the crust came out delicious, the cream a little sweet 
    Wish I had read the reviews before trying to make this!
    My countless trips to London as an International flight attendant endeared me to Banoffee Pie decades ago. Their version uses McVitie's Digestive Biscuits for the crust (I buy those at either Publix or Kroger's, and no added sugar as the toffee is ultra sweet already. Instead of the tedious process of making toffee, I simply use Nestlé's La Lechera Dulce de Leche. Open two cans and pour into the crust. Delicious, simple and EASY! 
     
    In the end, this recipe was good BUT I had to make some modifications to make it work. I should have read the reviews beforehand. First off, making the filling with the condensed milk took a very long time. The directions say an hour and a half and I can tell you this took at least 3 hours. I had to crank the heat up at one point to 400 to make it brown. When it was done I took it out of the oven and put it in the fridge to cool. I noticed that it started to get chunky, but all I had to do was whisk it for a bit and the consistency went back to normal. I tasted the filling and it was very sweet of course, so I modified the whipped cream to NOT be as sweet as the directions suggest. The pie did not have enough time to cool as much as I would like but it was a decent consistency when I served it. Everyone seemed to love it and I thought it came out quite well..but if I had more time to make it it would have thickened up a bit more I think and would have been better.
    I am an experienced home cook / baker and this recipe was an utter failure. Milk did not caramelize as per instructions, and pie was runny like cream soup...it never set up. I would not waste my time or ingredients trying this one again. Horrible.
    Good but too sweet.
    I made the following changes only because it would be too sweet. 
     
    Do only 1 can and bake @350 for 3 hours adding more water to larger pan half way through. 
     
    Let cool, then refrigerate for 3 hours. 
     
    Beat 1/2 pint heavy whipping cream, 1 tsp. Instant banana pudding until stiff peaks add thick toffee and beat on high. Cover pie crust with toffee cream then bananas. Make the following cream to ensure will or separate. 
     
    Stabilized cream for pies 
    1 pint heavy cream 
    1 tablespoon instant banana pudding powder 
    1/3 cup confectionary sugar 
    1 tsp vanilla 
     
    Mix on low until combined, then on high until 
    Stiff peaks form.
    I tried this recipe with great expectations today. First off 10 tablespoons of butter was way too much. I had to throw that away and start over. I also found that trying to caramelize the milk at 300 degrees for 1&1/2 hours is not enough. I looked up the Eagle Brand Condensed Milk instructions for it and it say to use a 425 degree oven for 1-1 1/2 hours. This was after I ended up with a runny soupy pie. Next time I will use Eagle Brands instruction. I have to say I was disappointed in this pie but I will try it one more time.
    I love the flavor, but I cooked it for an hour and a half, even a bit longer (and I'm at sea level but it still came out Way looser than it should. I even chilled the toffee filling. I've made this before useing the cooked can method, it takes longer but it was definatly worth it. I don't like serving banana toffee soup :
    Made this as part of a St. Patrick's day Irish themed dinner. This recipe was pretty easy and very delicious. Few things to help with the basic recipe. 1 If you live at a higher elevation, making the toffee is going to take a lot longer (as a few other reviewers pointed out. At 7,000 feet, it took a little over three hours. Don't raise the temperature, just increase the time. The foil cover prevents the toffee from getting a skin, but it will hurry up the cooking if you remove the foil. 2 It helps to chill the pie before you add the whipped cream. Otherwise the cream melts pretty quickly. 3 1 tsp cinnamon and nutmeg in the graham cracker crust (or cinnamon crackers spices up the base. 4 This recipe is pretty good the day you make it, but lasts well for 2-3 days in the fridge. 
     
    Overall, if you have enough patience, this recipe is one of the best simple banoffee pies!!
    I have made this recipe for years and everyone loves it. I use about 1 1/2 cellophane stacks of graham cracker crumbs and 1 stick of butter for crust. I have no problem with canned milk but I do uncover for the first 45 minutes. Never have a problem and I think it is very simple.
    I love Paula Deen, but she is missing one of the most important ingredients, coffee. I use a little fine ground coffee beans in the toffe mixture, you could probably use instant coffe, if you don't like the texture. Anyhow, you need a little coffe for a true Irish Banoffee pie. Try it, you'll be happy you did.
    I followed the recipe exactly, but instead of using the bananas raw (uncooked, I decided to toss the banana slices in butter and confectioners sugar and saute them by bringing a slight crunch to the pie. I chilled them in the freezer and the toffee cooled to a warm temperature... I blast chilled the whipped topping so the warm toffee was in the middle.. Can you say yummie??
    I agree, NO WAY this cooks in an hour and half. It is delicious when done, but I have never been able to get it to turn to toffee before at least 3 hours, usually 4. It is delicious though.
    There's no way that she cooked the condensed milk for only an hour and a half. I cooked this according to her directions, and the condensed milk had only turned a slight caramel color and was soupy when I went to put it in the pie crust. First and last time I'll try one of Paula's recipes.
    This pie is so simple to make. It comes out perfect every time! I am not sure why so many people are having problems. It's pretty simple stuff. If it's coming out soupy your not cooking the milk long enough. If your at a higher altitude you will need to cook it LONGER not hotter. Water can not exceed it's own boiling point, unless using a pressure cooker.
    I have not made this pie, but it sounds like a winner. This is suggestion rather than a review. Years ago I had an exchange student who taught me to make the caramel in a pressure cooker. You just take the can of sweetened condensed milk and put it in the pressure cooker, covered in water. It only takes about 20 minutes. The can will not explode, because the pressure outside of the can in the cooker is equal to the pressure which builds inside the can. Just let whole thing cool on top of the stove before opening. It's perfect caramel every time!
    I thought that this would be difficult to make but it really wasn't. I did take some patience with the caramelizing of the condensed milk, but very much worth it. I made it one night when we had friends over for dinner and it is all they talked about!! I plan on making it again for a gathering that we have been invited to this weekend!
    this recipe was hard and complicated. i might or might not ever try it again. if i do try it again i think i will try the crockpot method.
    This recipe has drained about 4 hours out of my life...10Tbs of butter was about 4 too many and could have used about another 1/2c of graham cracker crumbs. 2 1/2 hours @ 300 is not near enough. My fault, why would I have thought the recipe would even be close to the real deal ? DUH !!! Should have read the reviews first. Not sure how it taste, still working on it.
    An easier way to make the toffee is to put the cans of milk in a pressure cooker for about 25 minutes. Be sure to take off the labels. It turns out perfect everytime. On the show, Paula added a packet of artificial sweetner to help the whipping cream hold its shape. I noticed that the recipe here does not tell you to do that, but it works. I cut back, and in one instance, I eliminated the regular sugar from the whipping cream. The recipe is so sweet, you only need a little sugar in the topping.
    Delicious! I have been wanting to make this ever since I had Banoffee Pie while in Ireland. As others have mentioned, though, the milk must be heated for much longer than Paula instructs. I placed mine in a 425 oven and it took almost 2 1/2 hours before it was toffee-like. I also passed my toffee through a sieve, as it was lumpy. Someone said they did their cans in a crock pot overnight, so I will be trying that next time. I didn't bother with the second layer of toffee - one layer was plenty! This is a very sweet, rich dessert - a little goes along way!
    I made this pie, thinking it was going to be easy !!! NOT. I followed the directions and it came out gloppy and gooey. I will never make it again !!!
    So I made this today, but read the reviews first so I did a few things different then the recipe. 
    #1. I cooked the crust and then put it into the fridge until the toffee was ready 
    #2 upped the oven temp to 425 for toffee and it took, i guess, about 2 or 2.5 hours. Not really sure, i just took it out once it looked the right color.  
    #3 When I took the toffee out and mixed a bit it was lumpy to I mixed it with an immersion blender until it was smooth again. Then I just poured the toffee into the crust right out of the oven and then put it back into the fridge until it was cooled down. 
    It really is a recipe that you should attempt on a day when you can devote sometime to going back and forth into the kitchen because no matter what Paula says this thing takes all and all about 4ish hours to have ready to eat. 
    The guys in my house loved it.
    absolutely loved this pie, it is super sweet so a little goes a long way. I did cook the sweeted condensed milk in the can on the stove but next time I will try it the Paula Dean way. Everyone at the party loved it and wanted the recipe.
    Turned out wonderful! I was worried how the toffee would turn out after all the reviews but it turned out great. I baked it in the oven at 350 for 2 1/2 hours and it was perfect. We ate it as soon as I got done constructing it and the pie stood up just fine in the pan, but did become loose when I served it but I think that is pretty common with any cream pie in a graham cracker crust (mine was store bought). Tried another piece later and it tasted even better after being in the fridge a few hours. I am definetely going to take this to my next family event.
     Thanks Paula
    Have made this several times for family and friends. I love the ease of this delicious and rich but simple recipe. Great for a summer cookout.
    This pie was delicious and decadent. I made my toffee in the crockpot overnight..the drawback is there are now rust stains from the cans in my crock that I cannot get out. Otherwise it worked-out well. I used a store-bought graham cracker crust.  
     
    Another way to make the toffee. Remove paper labels from sweetened condensed milk cans (Leave cans sealed during cooking process. Place cans in a crockpot. Cover with water and replace crockpot lid. Turn temp. to low and leave over night. The result will be the same as the other methods, but you will be able to set it and forget it. Also, you can leave the cans sealed until you are ready to use.
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