Banoffee Pie

This is one of the greatest things I’ve ever made. And it was so easy . Semi-homemade, actually. It’s a great dairy dessert for when you don’t have much time to work but want to impress someone. Or, if you’re just in the mood for a great banana dessert but don’t want to go through the process of making a banana cream pie.

I’m not gonna lie, this takes a little while to make. It takes some advance planning, unless you have toffee ready to go in your pantry at all times. Yup, you might want that, actually. This dessert is that worth it. So it takes a while if you’re not prepared, but it’s really not hands-on time. It takes about 3 1/2 hours to make the toffee. But that can be done months in advance! You read that right, I said months. Or you can make it a day in advance, or a week, if you manage your time right. And it’s super easy. All you have to do is buy a can of sweetened condensed milk. Then, peel off the label, put it in a large pot, fill with water, and boil on your stovetop for 3 1/2 hours. Then, let cool fully before opening.

 

Banoffee Pie, adapted from here:

Ingredients:

  • 1 package graham crackers
  • 3 tablespoons butter, melted and cooled
  • 1 can toffee*
  • 2 bananas, sliced into circles
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar

Directions:

1. Make the Crust: Preheat the oven to 350 degrees.

2. Take graham crackers and break them into pieces, then place into your food processor (or, if you don’t have a food processor, put them in a zip top bag and crush with a rolling pin) and grind until they’re fine crumbs.

3. Run the food processor and pour in the melted butter, process until it all comes together when you squeeze it into clumps.

3. Line your pie plate or tart pan with the graham cracker crumbs.

4. Bake for 10 minutes.

5. Assemble the pie: Place the banana slices in a circular pattern on the pie crust. Or just throw them in there, they mess up during the next step, anyway.

6. Pour the toffee over the bananas, and spread evenly over the pie crust.

7. Make the Whipped Cream: In the bowl of your stand mixer, whip the heavy cream, sugar, and vanilla, until soft peaks form.

8. Top the pie with whipped cream and refrigerate for at least one hour.

9. Serve and enjoy!

 

  • http://twitter.com/CouldntbeParve Shoshana Ohriner

    This looks so good. I have always been intrigued by banoffee pie but have never tried it. With your recommendation I will have to try it!

  • http://twitter.com/thekosherspoon Sina

    this looks amazing. the flavor combination is perfect. i really wouldnt mind a slice

  • Sarah Klinkowitz

    Where can you get canned toffee? I am not the biggest fan of bananas, but this is intriguing!

    • jessica matthews

      you don’t BUY the canned toffee, you make it! just boil the condensed sweet milk, and voila, toffee!

  • http://twitter.com/dinnerinvenice Kosher Italian Food

    pure decadence, count me in!

  • http://twitter.com/ItyBtyBalebusta Itsy Bitsy Balebusta

    This looks amazing! And thanks for the tip on making toffee too – definitely have to try that out!!

  • http://www.thisamericanbite.com/ This American Bite

    This dish WAS my childhood. My grandmother made banoffie pie at every party and celebration that I remember – but she would always use condensed milk. Fast forward to the first time my (now) wife met the family, my grandmother made this dish, and I was super excited to take a bite – but now all I taste is my least favorite food, bananas. I am not sure how I went from loving to hating this dish!!

  • Melinda Strauss

    Wow, this looks incredible!!!! I wish I could make it parve :) but if not, I will just make it on Shavuos.

  • Sarah

    I’m making this tonight. I always wanted an excuse to make the dulce de leche in the can like that. I just opened the can and it was to die for! Can’t wait to see how the whole pie comes together. It really tastes like it would go well with bananas. Thanks for sharing!