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
Watch how to make this recipe

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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3.8 209
Ive made this pie twice now and both times it turned out to be a soupy mess. I have no idea how the other reviewers got it to solidify.  Also the 10 tbs of butter has to be a typo; I put in 8 and it still was too buttery and greasy to use it as a crust, and I had to toss that and start over.  After two failed attempts, this recipe is going in the trash. item not reviewed by moderator and published
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. item not reviewed by moderator and published
the crust came out delicious, the cream a little sweet item not reviewed by moderator and published
Wish I had read the reviews before trying to make this! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Good but too sweet. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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?? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 !!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
O.K. Not great. Will not make again. item not reviewed by moderator and published
Over the top sweet! Don't put sugar in the whipped cream. This pie doesn't keep turns liquid. Make for a party where you serve all of it. Made twice, one time at altitude. At 3,000 ft it took the sweet and condensed milk almost an hour extra. At sea level it was exact. item not reviewed by moderator and published
I made this for my dessert party and everyone loved. I was amazed at how good it was. I read plenty of the reviews and ended up boiling the cans on the stove for 3.5 hours. I watched the pot and made sure that the water did not get low and the water was maintained to stay above the cans. I used 5 tsp of butter for the crust but probably should've used 7-8 tsp. The crust was still good overall! When making the whip cream make sure to use 1 pkg of sugar substitute, I used equal. I also squeezed fresh lemon over the bananas to cut some of sweetness. Happy cooking everyone! item not reviewed by moderator and published
I made this pie but used a store bought crust to save time..i used the boiling method for the milk and it turned out perfect. i will be making this on several occasions. I love Paula Deen and her creativity. item not reviewed by moderator and published
This pie was great!! It didn't last long in my house. The only thing that was hard for me was the condensed milk...i'm going to try boiling the cans. item not reviewed by moderator and published
This recipe was very easy for me, I read all reveiws before I started! I figure out that all that everyone who was disappointed was having trouble with the Dulce De Leche. It waas great and simple, put 2 cans of condensed milk in boiling water to the brim of the cans and let it boil for 1hours and 45 minutes in large covered pot.Then let the can cool down before placing on a cool graham cracker crust then refreigrate over nite. Before serving make your whip cream as directed but add one packet of splender to whole the cream together. Then enjoy this sweet yummy pie!!! item not reviewed by moderator and published
I followed recipe to the letter and ended up with soup pie! Waste of time, money and energy. item not reviewed by moderator and published
I AM NOT A BIG BANANA FAN BUT i LOVED THIS PIE, IT WAS EASY TO MAKE AND MY BOYFRIEND AND MY KIDS LOVED IT. I MADE IT FOR LAST NITES DINNER AND THERE IS ONLY 1 SLICE LEFT!!!. iT WAS AWESOME! ANOTHER GREAT FRECIPE FROM PAULA . item not reviewed by moderator and published
Just read this recipe randomly. I love banoffe pie..I used to eat it as a kid when my mum made it. Thought I'd add a tip to make to an easier recipe. Put a can of condensed milk in boiling water and let it boil for 3 hours. WAY less mess and pretty simple. Just make sure to keep it topped off and don't open the can right away and it will spill over. Be sure to let the can COOL!! Very tasty pie :) item not reviewed by moderator and published
I decided to make this pie for my brother in law in celebration for ending his 1 year of chemo. We could not figure out the condensed milk. When I followed Paula's instructions, cooking the milk did not change at all. My sister looked it up on the computer and it said it needed to be in a 425 degree oven for 45 minutes. We spent four hours trying to make this pie. I was so disappointed in the outcome, in fact, Paula really disappointed me on this one. The directions need to be clearer item not reviewed by moderator and published
My husband loves this pie! It is a little too sweet and rich for me but it is very good!! Thanks Paula!!!!! :) item not reviewed by moderator and published
Does Paula Deen have comments on how to get the toffee to thicken at altitude? Tried everything. item not reviewed by moderator and published
I did my two unopened cans of sweetened condensed milk, covered in water, in a crock pot set on low. That way I didn't have to monitor the water level...and have unattended simmering/boiling water on the stove for so long! I can't really tell you for how long, though, since I had it cooking all day. I did take out a can at one point and carefully shook it to see what consistency it seemed to have It still seemed a bit too liquid to me, so I put it back in the crock pot again. Once I decided it was done enough, I popped open one of the cans; it did spurt out a bit (I was careful and used a paper towel to open it), but it was a great color and consistency. By today, it is thickened a bit and very tasty. I plan on making this pie for my husband's birthday today! item not reviewed by moderator and published
First of all you need to jack up the temperature to like 425 f because her oven is a convection oven which cooks like 20-30 % faster than most ovens i would like to believe we have home which are convectional and secondly this is a same day dessert you dont want to keep this overnight in the fridge because who enjoys cold banana and plus it has whipped cream which will run after a period of time plus the carmelized mixture we use is not toffee so it wud not look to pretty the next day item not reviewed by moderator and published
loved this recipe!! just wondering if there is a high altitude version. i had to increase temp. to 400 and cooking time to a total of 2 1/2 hours after i realized the toffee was not cooking! item not reviewed by moderator and published
I haven't tried this recipe out yet, but did anyone else besides myself catch the fact that Paula is using a convection oven? You can just see the fan rotating in the back as she is putting the pan(s) containing the milk into the oven. Convection ovens cook faster than conventional ovens, plus if your thermostat is off (as most ovens are), that will also effect the caramelization time. item not reviewed by moderator and published
I have tried both the oven and the boiled in the can, the can worked better. WHY Paula did it this way on the TV is for safety reasons WHY? well the can way it is very very dangerest , Why Paula did not show this, because if one of these can blew up and hurt some one Paula would SUED item not reviewed by moderator and published
This has to be the easiest pie I have ever made and is it delicious!!! I took the suggestion of putting the unopened cans in a pot of boiling water to process rather than use the oven. It was great. item not reviewed by moderator and published
I read the reviews before trying this recipe and saw one review from someone from California suggesting to use Dulce De Leche in placed of the condensed milk. I did just that and it was the quickest, easiest pie I ever made and it was really good. item not reviewed by moderator and published
I recently saw the show and one ingredient I think might be crucial is that Paula addes one packet of sugar substitute after adding the vanilla extract to the heavy cream topping. It allows the cream to hold its shape. Just thought this might help someone. item not reviewed by moderator and published
I followed the recipe exactly and let the sweetened condensed milk cool for a long time while preparing other food. When I spread it into the graham cracker crust, it was a good, thick consistency. I let the pie chill in the refrigerator overnight and when I cut it, it was a disaster -- a terrible soupy mess -- couldn't even get a piece out of the pan without it running. I also felt that there was too much butter added to the crust. I watched Paula make this and it turned out great for her. I read where others thought it was the baking time for the sweetened condensed milk and guess I have to agree with them. Was glad that I had another dessert prepared for my guests. item not reviewed by moderator and published
This is one of the best pies ever! It is so creamy and delicious! It is also the easiest pie to prepare. I made this last Thanksgiving and everyone requested that I bring it this year too. I recommend this recipe! item not reviewed by moderator and published
I made this pie and I must say that I've never had a pie that was easy to make.It was they best pie I've had in a long time!! My whole family loved it. I even brought one to work for my co-workers item not reviewed by moderator and published
I just made this pie. I didn't use the oven method. I took 2 (14oz.) cans of unopened sweetened condensed milk in a large pot of boiling water, covered with a lid on medium heat for 2 hours and 45 minutes exactly. I noticed that it will keep boiling only on medium heat if you keep the pot lid on. I put the water level just under the rim of the cans and occasionally added hot water to keep it at that level. When I decided I was through waiting (2/45), I poured out the water and took the cans with a potholder and opened them with my electric can opener. It bubbled out just a little, but not enough to make a mess. It was like pudding with a little gelatin jiggle. I smoothed the first can on the bottom of the pie crust (store bought). then layered three sliced bananas then smoothed over the second can. I put it in the refrigerator...and after only 15-30 minutes, its starts to become firm enough to slice a piece out. I don't know what everybody else is doing wrong. It seemed kinda simple to me and I'm no professional. item not reviewed by moderator and published
My wife is an excellent cook, and she followed this recipe exactly. There is no way anyone ate this and liked it. If you ate it right away, it was a nasty, wet mess, but after it sits it becomes a hard, cracked ugly mess. They really need to check the recipes on this site better as we have encountered many mistakes. They definitely need someone to error check the recipes before posting them. Study these recipes real well before using them people. It will save you a lot of money and frustration. item not reviewed by moderator and published
I too have made this pie for years. Came from a local Tea Room. I boil the milk and it takes 2-2 1/2 hours but must be covered with water at all times. I also brush the crust with pecans (almost dust) and it gives it a great flavor. item not reviewed by moderator and published
I am from East Sussex in England and have had the pleasure to eat this pie in the Hungry Monk restaurant where it was invented. It is delicious and I make it frequently but Paula you have missed out the key ingredient coffee which floavors the whipped cream. The crust should be shortcrust pastry and you should boil the condensed milk for at least 4 hours in unopened cans but make sure the water does not run dry or you will be in for an explosion. By all means make it the Paula way but that is not Banoffi Pie. item not reviewed by moderator and published
This was really good! By no means a pie with structure. It?s a very good gooey yummy pie. It is a sweet treat! Just like everyone else it took longer to caramelize. If you think it is soupy?it is?don?t put it on your pie crust! item not reviewed by moderator and published
This pie is fantastic. I think perhaps the milk carmelizing time is about 2.5 hours for most ovens. Just add time as you need to. It is well worth the wait and effort. Yes, it is a very sweet pie. I experimented a little and added warmed peanut butter to the pie and it was yummy. Thanks Paula. Rhonda Davis item not reviewed by moderator and published
The pie tasted fanastic. Although, like others, my toffee took longer to make (about 2 1/2 hrs). I have made it with the homemade crust (6 T of butter) and with a premade graham cracker crust. One question thouth, did anyone else have a problem spreading the toffee on the crust? When I used my rubber spatula, it picked up my crust off the bottom of the pan. Eiter way, it tasted the same, and was worth the wait. item not reviewed by moderator and published
I made this pie last weekend and it turned out great - the toffee flavor was even better the next day! It is very sweet, but the ingredient list requiring two cans of sweetened condensed milk and bananas (not to mention the whipped cream) should give a pretty strong clue about the sweetness factor! I only used six tablespoons of butter in the crust because I knew that 10 tablespoons was way too much butter for 1 1/2 cups of graham cracker crumbs.... I agree with other reviews that the time/temperature for creating the dulce de leche is wrong on the recipe (most likely the recipe shows time/temp for convection ovens?). It took about two and a half hours to carmelize the sweetened condensed milk in my conventional oven at a temp of 375 - 400 degrees - I baked it for one hour and 30 minutes at 375, let it go another 30 minutes, then turned it up to 400 for the last 30 minutes. This recipe requires a little patience but is totally worth it! item not reviewed by moderator and published
I took other people's advice and baked the milk until it was caramel brown and it seemed to have thickened nicely. I ended up baking it for about 3 hours at 350. I assembled the pie and let it refrigerate over night. The next day i cut into it, it was a gooey mess and was extremely sweet. Ended up throwing it out. Definitely NOT worth the effort. Perhaps its best to eat it the same day but overall it wasn't a very good pie recipe. I will not make this again. item not reviewed by moderator and published
ive been making this pie for years now before it came on this show... what you want to do is take the sweetened condensed milk LEAVE IT IN the can and boil it for 2 hours.. It has to be watched tho because it has to stay covered in the water! when its done boiling open the can carefully and upside down facing the pie crust because it sometimes shoots out of the can. put it into the fridge to cool and its perfect every time! item not reviewed by moderator and published
I just made this for my sister's 18th birthday, which is today. I followed the recipe exactly as it reads, and it turned out to be a sweet banana soup, rather than a pie. I understand, now, that I didn't get the milk to carmelize correctly, but I am really quite irritated at how poorly it turned out. I wish there was some kind of warning or something, or what to look for as far as knowing when the milk was done, to go by. Needless to say, birtday dessert was a birthday disaster. item not reviewed by moderator and published
I've tried both the oven and stovetop method of caramelizing the condensed milk. The oven took forever. The way I find easiest is to use a double boiler or one large pot with boiling water and a smaller pot to hold the milk. Just empty the milk in the top of the double boiler or smaller pot, bring the water or the bottom pot to a rolling boil and then keep the heat on medium. Stir every 40 or so minutes until you get the consistency you want usually about 1 -1/2 hours. Don't let the milk get too thick or you won't be able to pour it into the pie crust. I judge by color - when it gets to be a light caramel brown I take it off the heat. It will be thick like pancake batter but firms up to a nice toffee when you refrigerate it. Another step I do to make a firmer pie is i don't bake the graham cracker crust, I just refrigerate it until the toffee is done. Then I spread the toffee onto the pie crust and refrigerate it for about one hour. Finally, I put in the filling and refrigerate it al until ready to serve. I tried it the way the recipe suggests and got a runny, gooey mess that fell apart when I served it. item not reviewed by moderator and published
I haven't tried this recipe but it seems to me a lot of people are having problems with the condensed milk process. My suggestion to you is to substitute the milk (and process that goes along with it) with Mexican cajeta (ca-heh-tah) or dulce de leche. This is what you are basically making with the condensed milk. Try it. It might save you three hours. item not reviewed by moderator and published
Ten tablespoons of butter for the graham cracker crust? I tried this and it was a buttery, crumby, sloppy mess. I made it again with 5 tablespoons of butter and it turned out perfectly. Caramelizing the condensed milk was quite an adventure, I kept adding half an hour to the cooking time, finally I gave up and cranked the oven to 350 degrees and after another half an hour it finally achieved a nice golden brown color, the consistency of pudding. It took about three hours to caramelize. After that, assembling the pie was a cinch, but the consistency of the milk was so thick that I decided to pipe it into the crust because there's no way to spread it without ruining the crust. The result was absolutely delicious, a melt-in-your mouth pie. Be sure to add LOTS of bananas, the milk is very rich and you need the banana overload to offset the richness of the milk. Chilling this pie in the refrigerator brings all the flavors together and it is even better the next day when the pie has had time to settle in the fridge. item not reviewed by moderator and published
I think the temp for the oven should be at least 450 or 425 carmalize the milk. Ruined my Christmas pie. item not reviewed by moderator and published
Great pie but VERY VERY SWEET. Just some changes I made are: 1. Boil the sweetened condensed milk in large stock pot full of water for 4 hours - Never let it run dry - I just filled the stock pot and checked it every hour or so. Let cool completely before opening the can. 2. Use only 6 to 8 tablespoons of butter for the crust, otherwise it is too soupy. 3. I toasted a small package of pecan pieces on a cookie sheet in the oven and put them on top of the first layer of filling item not reviewed by moderator and published
I made this pie for Thanksgiving and my family absolutely raved about it! It was fantastic!! However, caramelizing the milk had me quite concerned. I followed the directions in the recipe and after the prescribed time, nothing had happened. So I left it another half hour. And then another. And then another! It took a total of FIVE hours to caramelize the milk!!! I thought I had done something wrong, so I came back to this site and saw that others had the same difficulty so I kept at it. The finished product was well worth it, but sure don't understand why this happened to me as to so many others. Can anyone explain this? Anyway, the pie was wonderful and didn't make it through the night. We had several desserts and this one was the only one gone by the next morning. item not reviewed by moderator and published
My family loved this pie. I did have to add another hour or so on the toffee time. Due to how sweet the toffee was, I didn't add any sugar to the whipped topping and it a great balance to the sweetness of the pie. item not reviewed by moderator and published
I made this for Thanksgiving and my family LOVED it!!!! I had to bake the sweetened condensed milk longer, but my family was very happy with this dessert and has asked for it again on Christmas! Thanks Paula!! item not reviewed by moderator and published
I poached the milk in metal pans and it took 3 hours.I thought I was doing something wrong but figured the metal pans were not conducting the heat well. I lifted the corner of the foil and kept an eye on it for the last hour. I also increased the heat to 350 degrees. But it was worth every extra minute. My Thanksgiving guests loved it and a few took the recipe home. I ate the last 2 slices the next day and it was even better cold. I'm looking forward to making it for Christmas guests item not reviewed by moderator and published
I made this pie for my husband after he saw it on her show. I had to bake the milk for 2 hours before it started to caramelize I only took it out because I was afraid I was ruining it. I let the pie rest overnight and this morning it looks like a big pile of goo in a pie plate. I am not sure if I should try to bake it some or refrigerate it all day to help it set up some. I really hope it tastes good! item not reviewed by moderator and published
I am a huge fan of Paula's and have made many of her savory dishes. I thought I'd try out this sweet recipe, but am sorry to say ended up being a waste of my effort and money. This "pie" is little more than a gooey, disgustingly sweet, pile of slop. My family and I were very disappointed. It's sweeter than any packaged, convenience store sweet treat. item not reviewed by moderator and published
I agree that cans of unopened condensed milk can be boiled- just be VERY CAREFUL. My aunt is English and makes this pie all the time. She always boiled her cans until recently--when a can exploded in her kitchen launching the scalding milk all over the ceiling and in her face. She know does it by the oven method. item not reviewed by moderator and published
I usually love your recipes but this was a disaster. I refrigerated it over nite planning to put the topping on before dinner with friends. It looked like it did not set up so we served it in bowls with the whipped cream on top. I was so embarrassed. And I could not even eat it - a giant sugar rush- ended up throwing about at least 1/3 of it down the drain. Please modify the recipe to make it work and cut the sugar. item not reviewed by moderator and published
I made this pie for a summer dinner with my dad and boyfriend. The pie tasted pretty good, but it was really really goey to dish out and did not look very appetizing. item not reviewed by moderator and published
The only change that I made in this recipe was that I baked the condensed milk for around 2 to 2 and a half hours. I took the recipe into my old office for a going away party, and people would not let me leave until I promised to forward the recipe to them...It is sweet, but excellent. item not reviewed by moderator and published
I amde this pie for my Mother on Mother's Day. Let me tell you she absolutely loved it!! I've made it twice since then at her and my Father's request. Fattening or not, this recipe is amazing and so very simple. Next it's the company bake off. I'm sure it'll be the winner. God bless and thank you Paula!! item not reviewed by moderator and published
I had some sweetened condensed milk on hand, so I tried the oven method. I didn't really have the right sized pan, so I increased the heat to 425 degrees. It worked fine until I got impatient when it was almost done and removed the foil. BIG MISTAKE - it started to scorch on top within 2-3 minutes. I quickly removed it from the oven and stirred it. It tasted fine, but the scorch made it look less than pretty. I ran to the store for a can of Dulce de Leche and used that instead. The pie was good, but my children (who had stuck their fingers in the rejected milk) commented that I should have just used the "less than pretty" homemade because it tasted much better. They were right - in this case the sacrifice of look would have been a better choice because you really can taste the difference. Next time, I will try to thicken the milk using a double boiler. I also decided to use only one layer of toffee and bananas, which I then topped with pudding (banana flavored) and whipped cream. This was really good, and my children said that without the pudding the pie would have been untolerably sweet. item not reviewed by moderator and published
I have tried this pie several ways and I found that if you boil the unopened cans of condensed milk for 3 hours its perfect, just make sure you add more boiling water to the pan. You can also boil many cans, as they keep unopened for a long time. I have done the bananas, fantastic and I have done it with sauteed apples which is fantastic, tastes like a caramel apple. I also do it the traditional way and use instant coffee in my whipped cream, I have also done it with cool whip free to cut down on some cals, I've even tried it with store bought graham cracker crust, not as great but still good. It is sweet and definitely gooey but I find that most people like that even if they say they don't, lol. I think you could do several other variations with this. item not reviewed by moderator and published
amazing!! item not reviewed by moderator and published
It was perfect! It did not run. It was firm and held. I did however have to watch the condensed milk in the oven since time would vary between ovens. Mine took 15 minutes longer. The final result is to die for! Very sinful!! item not reviewed by moderator and published
I love this pie, though it is very sweet and very rich! If you caramalize the milk long enough, it will NOT be runny. Also, a note on boiling in unopened cans...DON'T!! It is a dangerous old method...stick with the oven! item not reviewed by moderator and published
its really good. thanks. item not reviewed by moderator and published
Well just like every thing else Paula makes it just so good. Gotta love that woman. My husband likes her too. Karen & Bud item not reviewed by moderator and published
I followed the recipe to the letter. This pie is very easy to make and tastes incredible. item not reviewed by moderator and published
Attempted to serve this for St. Pat's Day. Let it set for almost 24 hours in fridge, but it was still a bunch of glop. Something is very wrong with this recipe. item not reviewed by moderator and published
I first tried Banoffee Pie on a business trip to London a few years ago and I just loved it. Paula's pie is just as tasty. I used a different method to cook the condensed milk. I just simmered the whole unopened cans in a stockpot for a few hours. The results were the same but a lot less dishes to clean :). Also I used a pastry bag to pipe the toffee because it was thick and difficult to spread. I'll make this pie again and again. Always a crowd pleaser. item not reviewed by moderator and published
Very good, but very very sweet. item not reviewed by moderator and published
The pie tastes pretty good even though it is "over the top" sweet. The filling took much longer to carmelize than the recipe states (more like 2 hours 15 minutes). Also, too much butter in the crust. I am a classically trained chef, the problem was not on my end. This disappointment was mostly in the presentation. The filling is simply too runny. Don't count on impressing anyone with the presentation. item not reviewed by moderator and published
I let my toffee set over night after it was done. I also put the pie in the freezer 20 mins. before serving it. I don't like toffee and I thought it was GREAT!! Thanks! item not reviewed by moderator and published
Thanks Paula for the great recipe. I have had a similar one for years from O'Charleys. Just caramel pie. It has been a real crowd pleaser. This is a nice twist. What I really love is the easier way to make caramel. I have been boiling the whole can for three hours for years. I would boil three at a time but you have to keep adding water and of course it has to be boiling when you add it. It was time consuming and it made the house so hot and moist. I thank you. item not reviewed by moderator and published
This pie was too sweet it did not cut well. it wasn't a good pie..... Betty Georgetown,Tx. item not reviewed by moderator and published
I started making this three years ago in Greece where someone asked me if I knew how to make it.I can't go anywhere without people asking me to bring it along.I add toasted peacans on top I am sure Paula would love that addition, also I sprinkle the banana slices with lemon. The recipie can also be doubled and put in a 9x 13 dish. Paula if you ever come to Greece,I would love to cook with you.Heather item not reviewed by moderator and published
This pie is creamy and very rich tasting. I found the recipe was easy to follow and fast. item not reviewed by moderator and published
I always check the reviews before trying a recipe. nobody seemed to have much luck baking the canned milk in the oven so I used the method of boiling the unopened cans for 4 hours..worked like a charm!! cool, and pour 1can in crust, add sliced bananas, top with second can. Cool and place in fridge to set up. Top with the cream and serve. It sliced like a dream with no running!! Yummy!! item not reviewed by moderator and published
I saw Paula make this on air. Luckily she ran her fingure in the carmel and I could see the consistency. So I baked the milk till it was right!I also used cool whip. Next time I make this will buy the store bought carmel. Rich pies I slice into smaller pieces. This pie excellent. item not reviewed by moderator and published
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. item not reviewed by moderator and published
It absolutely will not explode, the can is more than capable of handling the pressure. BUT the can should be allowed to cool completely before opening, because the pressure will cause the caramelized milk to shoot out. item not reviewed by moderator and published

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