4 Videos | Photo: Banoffee Pie Recipe
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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By Yahlen
Cumming, GA
on May 24, 2013
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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!
By xoannieox999
New Jersey
on March 17, 2013
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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.
By mgs924_8592321
Overland Park, KS
on February 26, 2013
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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.
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