Supernaturally Divine (Recipe: Luscious Caramel Banana {Banoffee} Pie)

Supernaturally divine, Luscious Caramel Banana {Banoffee} Pie makes a perfect fall dessert for all the right reasons...

...delicate graham cracker crust, sweet banana slices, smooth caramel filling, freshly whipped cream, and milk chocolate toffee topping...

Makes you want to sink a fork in it just thinking about it.

Admittedly time consuming to prepare (though it's made in stages), this pie is deceptively easy to make.  Deceptively. Easy. Baker's promise. Richer than I expected, this pie's flavors meld in a harmonic symphony of seasonal sweetness. And although it is known to most of the world as Banoffee Pie, the cookbook I found it in called it Luscious Caramel Banana Pie and so both names shall stand. After all, who am I to be picky about names when a pie tastes this good?

Luscious Caramel Banana {Banoffee} Pie

recipe adapted from The Southern Living Cookbook, circa 1997

• 1 (approximately 5 ounce) packet graham crackers, crushed (about 1 & 2/3 cups in total)
• 1/4 granulated sugar
• 1/4 cup plus 2 tablespoons unsalted butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 3 ripe bananas
• 1 cup heavy whipping cream
• 1/4 cup sifted powdered sugar
• 2/3 cup Heath English Milk Chocolate Toffee Bits (more or less to taste)

to make the 9-inch graham cracker crust

Preheat oven to 350 degrees F. Combine crushed graham crackers, granulated sugar and melted butter; mix well. Firmly press crumb mixture evenly over the bottom and sides of a 9-inch pieplate. Bake crust at 350 degrees F for 7-9 minutes. Remove pieplate from oven and allow crust to cool.

to make the caramel filling

Preheat oven to 425 degrees F. Pour sweetened condensed milk into another 9-inch pieplate. Cover entire pieplate tightly with aluminum foil. Using a jelly roll pan, fill pan with about 1/4-inch of water, then set foil-wrapped pieplate in center of pan (to create a water bath) and place in a preheated 425 degree F oven. Bake for approximately 1 hour and 20-30 minutes, or until condensed milk is thick and caramel colored (adding hot water to pan as needed). When done, remove pan from oven, remove foil from pieplate, and set aside to cool slightly.

to make the pie

Thinly slice 3 bananas (into about 1/8-inch slices). Layer sliced bananas in the bottom of cooled graham cracker crust. Evenly pour (or gently spread) caramelized milk over bananas. Cool at least 30 minutes, up to 1 hour. Using an electric mixer, beat heavy whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over caramel layer. Top with a generous sprinkling of Heath English Milk Chocolate Toffee Bits. Carefully wrap the pie with plastic wrap (so as not to smash the pie) and place in the refrigerator to chill at least 3 hours before serving.

Yield: 1 (9-inch) pie 

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Comments

[Monica]

Oh my goodness. This looks scrumptious. I am planning a party for next week and will add this to my dessert buffet. Your photos are always so inviting! Yum.

[Nicole @ Arctic Garden Studio]

Wow, this looks good. I'll have to remember this one for the holidays.

[Nathan Pralle]

Another popular way of making the toffee is to take the can of sweetened condensed milk and to put it, unopened, into a pan of water and boil it for an hour.

The thing to remember about this method is that the can MUST BE COOL before you open it!

My friends' kitchen ceiling has a permanent brown streak across it where the toffee flew on high when they pierced a can prior to cooling, narrowly missing out on the 2nd-degree burns associated with boiling-hot caramel goo. Be ye warned.

[TidyMom]

OH MY WORD!!! I think that is one of the BEST looking pies!!.....and how can you NOT love it with a title like that!!

Can't wait to try this one!!......I wish this was a pie SAMPLING party! haha

thanks for linking up!!

[mrsblocko]

This pie is the only way I can eat bananas! Pie with fruit in it counts as a serving of fruit, right?

The pie was a huge hit with my whole family. I'll definitely be making this again.