Banoffee Pie

It should be obvious by now that I have a major sweet tooth. As I was grocery shopping last week I spotted that Ben & Jerry’s has re-released one of my favorite flavors, One Love. Banana ice cream with caramel and graham cracker swirls in it, I mean come on. One pint of this delicious flavor combo was not enough!

Banoffee pie to the rescue. A pie that is not very popular in the U.S. but I happen to love it. This no-bake pie has a graham cracker crust, a layer of sliced bananas, caramel sauce, whipped cream, and toffee bits. Why don’t I make this dessert more often? Probably because I’m too busy making even more desserts.

Begin by making the graham cracker crust. Mix the graham cracker crumbs with 1/4 c sugar. Melt the butter. I choose to melt my butter in a saucepan on the stove because my butter tends to explode whenever I attempt to melt it in the microwave. Stir the butter into the graham crumb mixture.

Now press the crumbs onto the sides and bottom of a pie plate. I usually use the back of a spoon to do this.

Place the crust in the refrigerator to chill for at least one hour.

Once the crust has chilled, slice up the bananas and place in a layer (or layers) on top of the bottom of the crust.

*Please Note: Most recipes have the caramel on the bottom and the banana layer on top but I prefer it this way because the caramel is able to get in all the nooks and crannies.

Next, melt one stick of butter with 2/3 c brown sugar in a saucepan over medium heat – stir occassionally.

Once melted, add the can of sweetened condensed milk and turn up the heat to med-high. Bring the mixture to boil and stir constantly. When you see large bubbles continue to boil for another minute or two before removing from the heat.

Pour the caramel over the bananas and place the pie plate back in the refrigerator for another hour.

To make the whipped cream I used the whisk attachment on my stand mixer. Whip the heavy cream until soft peaks form then add the granulated sugar and continue to whip until stiff peaks form. Spread the whipped cream over the caramel layer.

I like to top my Banoffee Pie with toffee bits to add a little crunch. Others often tend to decorate the top of the pie with chocolate shavings. Or do both!

I would recommend chilling the pie in the refrigerator for at least two more hours before serving – that is, if you can resist the temptation to dig in immediately.

I hope you indulge in this amazing pie and find it to your liking. If your sweet tooth is as big as mine you might want to check out my Mini Flourless Chocolate Cake recipe.

Banoffee Pie

An indulgent, no-bake pie consisting of a graham cracker crust, a layer of sliced bananas, caramel, whipped cream, and toffee bits.

Servings: 1 pie

Ingredients

Crust

1 1/4 c graham cracker crumbs
1/4 c sugar
1/2 c butter

Filling

2 bananas
1/2 c butter
2/3 c brown sugar
14 oz sweetened condensed milk

Topping

1 c heavy whipping cream
3 Tbsp sugar
1/2 c toffee bits

Instructions

Crust

Mix the graham cracker crumbs with the sugar.
Melt the butter and stir into the graham crumb mixture.
Press the graham crumb mixture onto the sides and bottom of the pie plate.
Chill the crust in the refrigerator for an hour before filling.

Filling

Slice up the bananas and arrange them in a layer(s) on top of the crust.
Melt the butter and brown sugar together over medium heat in a saucepan stirring occasionally.
Once melted pour the sweetened condensed milk into the saucepan. Bring to a boil while stirring constantly.
When the bubbles are large and the mixture starts to thicken cook for about 1 minute before removing from the heat.
Pour over the bananas.
Put the pie in the refrigerator to chill for another hour.