Banoffee Pie. A dessert favourite in the UK, this luscious banana, caramel toffee, cream, graham cracker crust delight will have everyone at the table asking for seconds. Better make two!
Course
Dessert
Cuisine
British Inspired
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings12Servings
AuthorBarry C. Parsons
Ingredients
For the Biscuit Base
2¼cupsdigestive biscuit crumbs or graham cracker crumbspulse biscuits in food processor
½cupmelted butter
3tbspsugar
For the Toffee Filling
½cupmelted butter
½cupfirmly packed brown sugar
2tspvanilla extract
1ten oz can sweetened condensed milk(300 ml)
For the Banana & Cream Topping
2cupswhipping cream
3tbspicing sugar
1tspvanilla extract
4ripe bananassliced
Instructions
To prepare the base
Mix together the crumbs, melted butter and sugar.
Press into the bottom and sides of a lightly greased 9 inch springform pan, about an inch and a half up the sides of the pan will do.
Bake in a preheated 350 degree F oven for 10 -12 minutes. Remove from oven and cool in the pan on a wire rack.
To prepare the Toffee Filling
In a small saucepan combine the melted butter, brown sugar and vanilla extract.
Bring to a slow boil until foamy, then add the sweetened condensed milk.
Bring back to a slow boil over medium low heat. and cook stirring continuously for another 3 or 4 minutes or until the mixture darkens slightly.
Remove from heat and pour into the prepared cookie crumb crust.
Chill for 2 hours or more until thoroughly cooled.
To prepare the Bananas and Cream Topping
Add the whipping cream, icing sugar and vanilla extract tot he bowl of an electric mixer with a whisk attachment. Beat until firm peaks form then fold in the sliced bananas.
Spread the Banana Cream Topping over the toffee filling and garnish the top of the pie with chocolate shavings if desired. Chill for about another hour before serving.