Banoffee Pie

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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.

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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.

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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.

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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!

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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!

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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.

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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.

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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.

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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!

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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 !!!