Banoffee Pie

Once upon a time, a room mate of mine watched Food Network and learned about a decadent dessert called, "Banoffee Pie." She made it one day and the four young women in that apartment transformed into snitches, stealing bites out of the pie throughout the day until is was... GONE.

That room mate gave me the recipe as a wedding present and I wanted to make it this week, but noticed that the recipe took HOURS to complete! I made my own version and let's suffice it to say that I think it is DIVINE and it did not take hours! I added a chocolate layer that I haven't seen in Banoffee Pie before and I think it takes this dish to a whole new level! Dee-Lish...

Banoffee Pie de' Aubz

Step 1: Graham Cracker Crust
1 1/2 C graham crackers, crushed
10 Tbs butter, softened (or melted, it doesn't matter)

Preheat oven to 350. Put the grahams in a zip loc bag and roll over them with a rolling pin until they are fine crumbs. Mix the butter and crumbs and press into the bottom of a pie pan. Bake for 5-8 minutes. Put the crust in the freezer (you might want to let it cool for a few minutes before you freeze it, glass explodes with drastic temperature changes). 

Step 2: The "Offee" part of Banoffee Pie
1 can sweetened condensed milk (14 oz)
1/3 C brown sugar (give or take)
3 or 4 Tbs Butter

Put all ingredients in a sauce pan (preferably a THICK pan).
Stir over LOW heat until it carmelizes.
It will start to darken in color and mine would have been better if I had let it boil for 30-60 sec. I turned off the heat when it boiled for fear it would be too sticky. It would have been fine though :)
After it boils (stir constantly while it boils) turn off the heat and let the toffee return to room temperature. It will thicken as it cools.
(I put mine in the freezer for a few minutes to speed up the process)

**option 2 for toffee** You can also put the UNOPENED can of sweetened condensed milk in a pot of boiling water and let it boil for 2 1/2 to 3 hours. You have to keep adding water to make sure the can stays completely submerged the whole time. When you finish, open the can (carefully, let it cool!) and voila - you have toffee! This takes more patience than I have though. 

Step 3: Chocolate Crust
1/2 C Chocolate Chips (milk or semi-sweet)

Melt your chocolate chips in the microwave and spread the melted chocolate in a THIN layer over top of the chilled graham cracker crust.
Return back to the fridge.
*Remember, zap the chocolate for about 30 seconds, then stir. 15 more seconds, then stir. 10 more seconds, stir. Don't burn your chocolate!



Step 4: Toffee Layer

Remove the cooled toffee from the fridge (or freezer, if you are impatient like me) and spread it over your chilled graham cracker/chocolate crust. You should be able to scoop it out and spread it, kind of like thick gooey frosting. This stuff is really rich, so I do a pretty thin layer.
*Hopefully yours is a slightly darker color than this because you cooked it longer than I did*


Step 5: Bananas!
Slice up 2-4 bananas and spread them across the pie. I like to be pretty liberal with the bananas, even double layering. The bananas really help to break up the "richness" of this pie.


Step 6: Whipped Cream
1 C - 2C Heavy Whipping Cream
Powdered sugar (maybe 3 Tbs)
Vanilla (maybe 1 tsp or so)

 Whip these 3 ingredients. When you have stiff peaks, spread a thick layer over your bananas!

Step 7: Toppings and Serving

I used ice cream toppings; carmel and chocolate sauce, as well as a dusting of cocoa powder. I have heard of people putting chocolate shavings on top or more bananas, be creative I guess :)


Complete List of Ingredients:

1 1/2 C graham crackers, crushed

10 Tbs butter, softened

1/2 C Chocolate Chips

1 can sweetened condensed milk (14 oz)

1/3 C brown sugar (give or take)

3 or 4 Tbs Butter

2-4 bananas
1C - 2C Heavy Whipping Cream

Powdered sugar (maybe 3 Tbs)

Vanilla (maybe 1 tsp or so)

*carmel and chocolate sauce

*cocoa powder