Even though my love affair with pie is a more recent development, my experience with this pie came long before my work at the pie shop. It was the summer of 2007, in a small beach town in Scotland. My family and I were in the middle of a long drive, and decided to stop for a few hours and stretch our legs. We walked around the town, saw the sights and had lunch at a small cafe. While I have no idea what the town was called, or what “sights” we saw there, I do remember the lunch. It was there that I was introduced to Banoffee Pie.
A traditionally British dessert, Banoffee Pie is a wonderful mix of banana and toffee. It is ooey and gooey and absolutely amazing. As soon as returned home, I headed straight to my kitchen.
While reminiscing about this recipe, I found this picture deep in the archives of my mother’s photo vault. This is my dad and I outside of the cafe in the little town in Scotland - obviously very excited about banoffee pie.
- 2 cups crushed graham cracker crumbs
- 2/3 cups melted butter
- Two 14 oz. cans of sweetened condensed milk
- 3 ripe bananas
- 1 cup heavy whipping cream
- 2-3 Tbs. powdered sugar
- 1/2 tsp. vanilla
- Preheat the oven to 350 degrees.
- First convert the sweetened condensed milk into toffee. The easiest way to do this is to put the unopened cans in a pot of boiling water for 2 1/2 – 3 hours. When they are done, take them out of the water and let cool.
- While the milk is boiling, make the pie crust. Take the melted butter and add it to the graham cracker crumbs. Mix until combined.
- Put all the graham cracker crumbs in the middle of the pie plate and begin patting them down while also pushing them towards the outside rim. The bottom layer should be about 1/4 inch thick. Work the crumb up the sides of the plate and smash them with your fingers or a small spoon. It should look like the picture below.
- Bake the crust for 6-8 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, combine heavy whipping cream, powdered sugar, and vanilla; beat on high speed until light and fluffy.
- Once everything is cooled, it is time to assemble the pie. Cut bananas into 1/4 inch thick slices. Take one of the cans of condensed milk and spread it over the bottom on the crust.
- Add a layer of sliced bananas over the toffee.
- Spread the other can of condensed milk over the bananas.
- Then add the whip cream and a few slices of banana on the top.