Banoffee Pie
It's easy to see why this classic pie is a favorite across the pond. Sweet toffee, bananas, and a crisp butter crust are a match that everyone can enjoy.
Ingredients
Crust
- 10 oz digestive biscuits (Or sub for graham crackers)
- 8 tbs butter, room temperature
Filling
- 14 oz sweetened condensed milk
- 3 bananas
- 2 cups heavy cream
- 2 tsp sugar (Optional, for sweeter whipped cream)
Instructions
- Preheat oven to 300 F and lightly grease a 9 inch pie pan or springform pan, set aside
- Caramelize the sweetened condensed milk by pouring into a small baking dish and covering with foil. Place that small dish into a large roasting pan and fill with enough water to reach about half way up the smaller baking dish. Bake for 1 1/2 hours, or until the toffee is cooked to a toasty, golden brown color. About half way through, check the oven and add more water as needed.
- Alternatively, you can use the slow cooker to caramelize the condensed milk.
- Meanwhile, pulse the biscuits in a food processor until they are crumbs. Mix the crumbs with the softened butter using a fork, then press the mixture into the prepared pan. Chill in the refrigerator until the toffee is done in the oven, and has cooled enough to handle.
- Pour about half the toffee over the chilled crust. Slice the bananas, and layer over the first layer toffee then pour the rest of the toffee on top.
- Just before serving, whip the heavy cream and sugar on medium to make whipped cream, then spoon it over the top of the pie.
