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Banoffee Pie Recipe

Banoffee Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (204)

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Average Rating:

Total Reviews: 204

Showing 191-200 of 204

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  • on March 30, 2006

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    i was dissapointed, it did not turn out to be toffee, it was still watery even though i let it in the oven for 3 hrs !!!!

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  • on March 29, 2006

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    another way to get your milk to carmelize is to boil it on the stove in a pan with water reaching to the top of the cans for 3 hrs. do not let water run out! time consuming but will produce thick carmely toffee. remove paper first as well! take caution when opening cans because milk will squirt at first, (i just cover with a cloththis works for me!

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  • on March 28, 2006

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    This recipe was great and very easy to follow. For all who choose to alter the recipe, please give your cooking skills a low rating and not the recipe. It pays to follow the directions!

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  • on March 27, 2006

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    I made this evening and I only had 5oz of evaporated milk and cooked it 2 hours, at oven temp 350. I didn't have graham cracker, so I used regular crackers and crumb it up with some light brown sugar. I only used 2 TBSP of butter to that small amount of crumbs. Yes I have an electric oven. I burnt up my crust. I had it in there too long. I waited and waited and waited for my milk to turn toffee. So I got impatient, and poured the milk on my crust. And then I put the oven on Broil. And I forgot about it, and burnt the pie. So I was still optimistic and topped 1 banana with whipped cream. And I ate a slice, it was sweet, taste okay, but look awful. Oh well, I'll try it again next time with Graham cracker, sweetened condensed milk, and all.

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  • on March 27, 2006

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    Another excellent recipe from Paula to passed on to family and friends. I sprinkled toffee chips on the top as a final garnish. Too good for words!

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  • on March 27, 2006

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    I made this Saturday night and ended up cooking the sweetened condensed milk over 2 hours, finally turning up my oven temp to 350. Whoever said 425 in their commments, I will try that next time, because this pie is definitely a keeper if you can get the procedure right. My husband loved it, but it was definitely not a pretty dessert. Yes, there are mistakes in the recipe online. I just used the directions on the graham cracker crumb box to make my crust because I knew there was NO WAY it took 10 TBSP. butter to that small amount of crumbs. Anyway, I will definitely try it again. The difference in cooking temp may be whether you're using a gas oven or electric and unfortunately mine is electric.

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  • on March 27, 2006

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    I printed the recipe out, followed
    the instructions and I ended up with
    banoffee soup. It tasted great but it was not the result I expected.

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  • on March 27, 2006

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    After reading the reviews, I am somewhat hesitant to make this recipe.
    Paula did not state the quantities for the graham cracker crumbs or butter. In regard to the oven temperatures she does state a 350 oven for 5 to 8 minutes for the crust and a 300 oven for 1-1/2 hrs for the toffee filling.
    She stated the following tip that is not included in the printed recipe: Add one packet of sugar substitute to the whipping cream. This will help the whipping cream to hold its shape so it will not run.

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  • on March 26, 2006

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    This is another keeper Paula.. I just finished making this, and my husband and I both loved it. You do need to turn the oven up to 475 degrees before putting the filling in. Also it is 2 1/2 cups graham crumbs. The other ladies remarks were helpful in this. I know it was not Paula's mistake, just a typo error. As she was making this I knew it would be another hit....tks.

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  • on March 26, 2006

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    excellent

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