A couple of years ago, we went on a tour of England, Scotland and Wales. While touring, we had an opportunity to enjoy a slice of "Banoffee" pie - a combination of bananas and a carmel/toffee in a graham cracker crust. I found this recipe, which is very much like the pie that we had for dessert at a pub in Edinburgh. Hope you enjoy it too!
Ingredients
14 oz Can Sweetened Condensed Milk
2 cu Graham Crackers Crumbs, about 2 packets of a three packet box
1/2 cu Unsalted Butter, melted
3 Ripe Bananas
2 cu Heavy Cream
1/2 cu Powdered Sugar
1/2 tsp Cinnamon
2 oz Bittersweet Chocolate squares
2 cu Graham Crackers Crumbs, about 2 packets of a three packet box
1/2 cu Unsalted Butter, melted
3 Ripe Bananas
2 cu Heavy Cream
1/2 cu Powdered Sugar
1/2 tsp Cinnamon
2 oz Bittersweet Chocolate squares
Remove the label from the condensed milk can and set aside. Fill a large pot with enough water to cover the can by a few inches and bring it to a boil. Carefully place the unopened can into the water. Reduce heat to a low boil and cover. Keep the water boiling for 3 hours, adding additional water if necessary (I keep a second pot of simmering water on the stove so boiling process isn’t impeded with the additional water). Turn and flip the can from time to time during the cooking process with tongs. BE VERY CAREFUL not to splash the water about.
Meanwhile, pour the melted butter over the graham crackers and mix thoroughly. Pour mixture into a spring form pan and spread ingredients evenly over the bottom. Press down firmly to pack the crust. Refrigerate for 30 minutes.
Once condensed milk has boiled for 3 hours, remove it from the water and let it rest for about 30 minutes so that it cools. Carefully open can and pour ingredients into a bowl. Use a spatula to stir and smooth out any chunks. Spread this mixture over the graham cracker crust and refrigerate again until cool.
Slice bananas and spread them evenly over toffee topping. Whip cream until soft peaks form. Add powdered sugar and cinnamon and whip until stiff peaks form. Spread whipped cream over bananas and refrigerate the dessert until you are ready to serve.
Remove pie from the spring form pan. Grate the chocolate with either a vegetable peeler or a box grater and garnish the top of the pie before slicing and serving.
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