Banoffee Pie

A round pie with a creamy topping and brown crumbly sprinkles sits on a white marble surface next to a plate with two forks, a bowl of crumbs, and a white towel with blue stripes.

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A deliciously unique pie, this combination of bananas and toffee makes this pie one killer dessert and an amazing option for special occassions as well.

Prep Time20

Chilling Time2

Total Time2 20

Course: Baked Goods

Cuisine: American

Servings:

Calories: 2662kcal

Author: Karlynn Johnston

Ingredients

one 9 inch graham cracker crust baked

Toffee Filling

One 300ml can sweetened condensed milk
⅓ cup salted butter
⅓ cup brown sugar
3 large bananas (sliced ½ thick in circles)
1 ½ cups heavy whipping cream
2 tablespoons granulated sugar
½ teaspoon vanilla extract
2 tablespoons toffee bits

Instructions

Prepare the graham crust as the recipe directs. Let cool on the counter.

Prepare the Filling

For the filling, combine the condensed milk, butter, and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly, until the mixture turns into a thick, golden caramel. Bring to 190°F on a candy thermometer for the best texture.
Remove from the heat and let cool slightly. Pour into the prepared pie crust.
Cover and place in the fridge to cool completely, at least two hours.

To Serve

Slice the bananas and place them over the toffee in a deep layer.
Prepare the whipping cream. In a large bowl add the whipping cream and beat with an electric mixer just until soft peaks start to form. Then add the granulated sugar and vanilla and continue to beat until stiff peaks form.
Spoon the whipped cream onto the layer of bananas and sprinkle the top of the pie with toffee bits. Best if served immediately once the whipped cream is on top.

Nutrition