Banoffee Pie

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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.

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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.

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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.

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I think the temp for the oven should be at least 450 or 425 carmalize the milk.

Ruined my Christmas pie.

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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

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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.

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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.

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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!!

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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

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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!