Banoffee Pie

» My friend Sara said I hadn't posted in a while, so I think I should remedy that. This is a recipe she and I made years ago at college and just recently unearthed and made again (the photo is from 2007, we ate the pie too quickly this time around!). Wow. I forgot what amazing bliss this pie is. Graham-cracker crust, toffee filling, bananas, whipped cream and more bananas. And it's quite easy, too. If you haven't caught on, the name Banoffee is from BANana tOFFEE. :) This recipe has been translated from British for your convenience. If you're able to find digestive biscuits instead of graham crackers, that is what the recipe originally called for.

Banoffee Pie
Makes 1 pie - Chills for 1 hour

Crust Ingredients:
» 7 T. butter
» 10-12 graham crackers, crushed

Toffee Ingredients:
» 12 T. butter
» 6 T. sugar
» 6 T. brown sugar
» 1 can (14 oz) condensed milk

Topping Ingredients:
» 3-4 bananas
» 1/2 pint carton whipped cream, whipped
» cocoa powder for dusting

Preparation:
» In a medium saucepan, melt the 7T butter (or you could microwave it if you're that sort of person), and stir in the crushed grahams. Press into the bottom and sides of a glass pie pan. Place in the fridge to chill while preparing the toffee.
» To make the toffee, place the 12T butter and sugars in a largish nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and, stirring constantly, bring gently to a boil to make a smooth, golden toffee. Spread over the graham cracker crust and chill for about an hour or until firm.
» Slice the bananas thinly and arrange most of them over the toffee, covering it completely. Feel free to overlap to make a wonderful layer of banana-y goodness. Spread with the whipped cream. Decorate with the remaining bananas and dust liberally with cocoa powder.


Enjoy!




» Original recipe