What? You’ve never heard of Banoffee Pie? Well you are probably in the majority. Banoffee is a mix of banana and toffee and is popular around Ireland and England. We love the flavors together and got a fairly simple recipe for the pie from a friend of mine.
1. First get all your things together. You will need a 9 inch graham cracker crust, 5 small bananas, 1/2c. butter, 1 can of sweetened condensed milk, 3T. water, and 1/2c. packed brown sugar. I always have trouble finding unbroken graham cracker crusts at the store. I reinforced some weak and slightly cracked areas of mine with a little honey before I got started. I don’t know if it worked or I got a good crust, but the first piece came out perfectly!
2. I made the toffee first. I mixed the brown sugar and water in a small saucepan over medium heat (#1). Stir until the sugar dissolves then increase the heat to med-high until it boils (#2). Let it boil for 5 minutes or until it turns a deep amber color. Occasionally swirl the pan so the sugar doesn’t burn (I swirled 3 times during the 5 minutes). Add in the condensed milk and butter (#3) and stir for about 5 minutes until the sauce begins to thicken a little (#4).
3. Reserve about 1/2c. of toffee mixture and set aside. Pour the rest into the pie shell. Refrigerate for at least 1 hour.
4. Cut 3 bananas into thin slices.
5. Whip the cream until you have soft peaks. Fold in the bananas.
6. Spoon into the pie crust.
7. Slice the remaining bananas and place on top of pie. I tossed mine with a bit of lemon juice first so they wouldn’t brown. Warm the remaining toffee sauce and drizzle over top of pie. Enjoy every bite!
Banoffee Pie
Ingredients:
9 inch pre-made graham cracker crust
1/2c. brown sugar
3T. water
14oz. can sweetened condensed milk
1/2c. butter
1 1/4c. heavy cream
5 small bananas
Directions:
1. Place brown sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves. Increase the heat to medium high and boil without stirring for approximately 5 minutes. Occasionally swirl the pan while boiling to keep sugar from burning.
2. Stir in the butter and condensed milk. Stir for another 5 minutes until the sauce begins to thicken slightly. Reserve about 1/2c. of toffee sauce and set aside. Pour the rest into pie shell. Refrigerate for at least 1 hour.
3. Whip cream with an electric mixer until soft peaks form. Slice 3 bananas and fold into whipped cream. Spoon into pie shell.
4. Slice remaining 2 bananas. Toss with 1T. lemon juice to keep them from browning if desired. Arrange on top of pie.
5. Warm remaining toffee sauce and drizzle over top of pie. Cut into wedges and serve.
