Banoffee Pie (Banana Toffee)

Banoffee Pie (Banana Toffee)

posted in: Dessert, Fruity, Sweet Pies | 0

Best pie yet!

A simple pie with only a couple of ingredients and requiring little skill, what more could you ask for? Okay, well it is not low calorie, but then again nothing that tastes this good is.

Sarah saw this simple recipe in Michelle Stuart’s Perfect Pies & More, a quick search of the internet reveals that it was invented by a Brit over on the other side of the pond in the 1970’s. You can see right in the name that it combines the subtle sweetness of bananas with a rich, creamy toffee filling. Throw this in a simple crushed graham cracker crust and top with a light whipped cream topping and you are done. (Warning: Though the steps are simple and easy, this recipe does take about 4 hours before you’ll come away with a completed Banoffee Pie)

What You’ll Need

The Crust

  • 12 -15 Graham Cracker sheets
  • 5 Tbs Butter, melted
  • 1 Tbs Sugar
  • 9″ Pie Plate

The Toffee

  • 2 14 oz cans of Sweetened Condensed Milk
  • Two glass baking dishes that fit inside one another (medium and large)

The Bananas

  • 3 Large, ripe bananas, peeled and thinly sliced
  • Juice from 1/2 a Lemon
  • 1 tsp Vanilla Extract

The Whipped Topping

  • 2 cups Heavy Cream
  • 1/4 cup Powdered Sugar
  • 1 tsp Vanilla Extract

Optional Garnish

  • Extra banana slices
  • Shaved chocolate

 

banoffee-15-800pxThe Crust

Preheat oven to 350 degrees F.banoffee-16-800px

  1. To make a graham cracker crust you should throw about a dozen Graham Cracker sheets (we used Nabisco Honey Maid, Honey Graham Crackers) in a plastic bag. Carefully smash the crackers until they are thoroughly obliterated. You will need 1 ½ cups of smashed Graham Cracker crumbs for your crust.banoffee-14-800px
  2. Mix the Graham Crackers with 1 tablespoon of sugar.banoffee-13-800px
  3. Add about half a stick of melted butter and mix thoroughly until the butter is distributed evenly in the mixture. The recipe for this crust in the book was way off so we had to adjust this on the fly.banoffee-12-800px
  4. You are going to pack the buttery mix into a pie plate. You want to cover the bottom and a little up the sides. You can do this as carefully as you like, it will taste the same if it is ugly. Just make sure there aren’t any spaces left in the crust.
  5. Slide this into a 350 degree F oven for about 5 minutes. When you pull it out your crust will be done. It will smell amazingly good and be browned, although to be fair, it was already brown.

 

The Toffee Filling

The most time consuming part of this recipe is making the toffee filling, which would be categorized as dulche de leche in many Spanish speaking countries, and at Price Rite grocery stores. There are a couple of ways to do this. We used the method in Perfect Pies & More.

Preheat oven to 300 degrees F.

banoffee-19-800px

banoffee-18-800px

 

 

  1. We put two 14oz cans of sweetened condensed milk in a 9 inch square glass baking dish, tightly covered in foil, and put this inside a large glass baking dish with boiling water in it filled up to cover where the sweetened condensed milk sets.
  2. The whole set-up was placed into a 300 degree F oven for 2 hours. The purpose of this system was to heat the milk slowly and evenly, to allow that caramelization process to go smoothly without any input from the baker.banoffee-11-800px

 

The Banana Fillingbanoffee-10-800px

Right before pulling out the toffee filling we chopped up 3 ripe bananas into thin slices and tossed them with the juice of ½ a lemon and a teaspoon of vanilla extract. The lemon juice is supposed to help the bananas last longer, but they also add a delicious, acidic tang to the dish.

Putting the Pie Togetherbanoffee-9-800px

  1. Place the banana slices evenly in your graham cracker-lined pie plate.banoffee-9-800pxbanoffee-8-800pxbanoffee-7-800px
  2. Then pour the warm toffee mixture on top. The recipe in the book said to wait until the filling cooled before pouring it in, but this must be a mistake. We let it cool a little, but it seemed to be setting up very quickly.
  3. Put the pie in the fridge for 2 hours.

 

The Whipped Toppingbanoffee-6-800pxbanoffee-5-800px

Two hours later Sarah mixed up some whipped cream in our KitchenAid Mixer from 2 cups of heavy cream, ¼ cup Powdered Sugar and 1 teaspoon Vanilla Extract. Just mix all ingredients together on high for about 2-3 minutes or until fluffy, stiff peaks form. (You know… the texture of whipped cream…)

 

Top It Off

Sarah piped on some of the whipped cream, and then worked some magic with banana slices and chocolate. It tasted as good as it looks, if not better.banoffee-22-800px

Word of Advice

Make this pie when you are going to have a lot of people to eat it, because it is rich, and tasty, and it will be hard not to eat the whole thing. And people will like you better if you share it with them.

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