Banoffee Pie

Ladderman229's Note:

This is a different version of Banana Cream Pie. The name comes from the bananas and toffee. I think you'll like this.

• Total Time: 5 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 5 hrs

Ingredients:

Serves: 12

Yield: 2.0 pies

• 2 large graham cracker pie crust
• 3 (12 ounce) cans sweetened condensed milk
• 3 large bananas, very ripe
• 1 pint heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1 tablespoon instant coffee crystals
• 4 tablespoons grated semisweet chocolate

Directions:

1. Place cans of condensed milk in lg. saucepan and cover with water 3/4's up the cans. Bring to a boil, reduce heat to simmer, cover, and simmer for 4 hours, replacing water as necessary.(Milk inside cans will turn to toffee). Remove from pan and allow to cool.
2. Cut bananas in 1/2-inch slices and cover bottom of crusts.
3. Spread cooled toffee over bananas.
4. Add another layer of bananas.
5. Whip heavy cream until it turns into whipped cream. Add vanilla extract, sugar & coffee crystals. Stir until well blended.
6. Heap whipped cream mixture on top of bananas.
7. Sprinkle grated chocolate on top of whipped cream.
8. Put in refrigerator for 1-2 hours to chill.
9. Enjoy!

Reviews

[**Tinkerbell**]

Oh, there's a story for this one. First, I chose this recipe because Banofee Pie is mentioned in a movie that I love ("Love Actually"), & I always wondered what it was. After reading the ingredient list I was delighted! Afterall, how bad can bananas, toffee & whipped cream go?! Well, my family is convinced that this is indeed a fireman's recipe because I nearly ended up with the local department knocking at my door! After boiling the cans of sweetened condensed milk for about 2 hours, I needed to add water. I added water (no problem there, I'm good at that.), then turned up the heat to bring it back to a boil. In the meantime I realized I needed to get ready to start my PAC Hosting shift. An hour & a half later, with my toddler sleeping in my lap while I hosted, I heard 6 very loud "BANG!"s from the kitchen. As we ran to the kitchen I could smell something burning, the pot on the stove was making an evil hissing sound & when I reached it I could see the three cans were puffed out on both ends into big barrel shapes & the pot was bone dry! Ugh. My best dutch oven (Breast Cancer Pink edition - only replaceable by buying the whole set again), has 3 large black circles in the bottom. Hmm, too bad they don't look like the face of Elvis... Well, it wasn't enough to make me give up now, 3-3/4 hours into it. So, I cooled the cans & spent a good 30 minutes trying to get them open. One can was impossible to crack, but I did manage to get the other two open enough to scoop out the non-blackened toffee parts (mostly just the middle areas) & decided that I'd use what I had & just make one pie instead of two. I left the amounts of everything else the same as is written. Luckily, my family & a friend we'd invited for dinner have a whole lot of faith in my cooking & were game to try the finished product. I didn't have much hope & figured I'd be making it again before reviewing it, but everyone loved it. Couldn't taste any burnt taste, loved the bananas & the toffee together, & loved the instant coffee (French Vanilla Cafe) flavored whipped cream. We'll be making this again & will probably double the bananas again too. I'm only posting the whole pie photo, as the cut piece looks like a whip cream pie at a pie throwing contest, with the double cream & all. Thanks for sharing your recipe, Ladderman! Made, learned from, enjoyed & reviewed for Pick-A-Chef Spring 2008.

[Cheri 911]

I've made this several times now, and it is always delicious. I have tried a couple of variations. The most recent being using prepared caramel. I live in Texas, and can buy "Cajeta" right off the shelf. I was afraid it wouldn't be as good as doing it myself, but I was worried for nothing. It's wonderful; tastes great. So that's my helpful hint. Thanks for sharing this recipe! It's a keeper.