Banoffee Pie

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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.

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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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Good but too sweet.

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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.

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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.

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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 :

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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!!

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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.

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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.

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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??