Do you like Duff Goldman? I’ve been a fan of Ace of Cakes for years. The bakery put out the most awesome cakes. Which is great and all, but they also have so much fun, and they’re quirky and the kind of creative people that make the world a better place. I even got my little sister addicted to the show too. When Ace of Cakes had its last episode I was really sad. Then I found out Duff has a new show called “Sugar High.” There were tons of delicious looking recipes on the show, but the Banoffee Pie really caught my eye. I know it’s a weird name, but it’s amazing!! Banoffee = Banana + Toffee. Are you intrigued? I scoured the internet for the episode, but I couldn’t find it. Boo. Then, months later, I found this pin. I made it mine and told myself I would make this pie, someday.
I snapped this picture and I’m holding it for black mail. Years from now when Thing 1 wants nothing to do with cleaning, I will gladly show him this picture and say, “You used to love to clean the house!”
- Two 14oz cans sweetened condensed milk
- 2¼ cups graham cracker crumbs 1½ sleeves
- 10 tablespoons butter melted
- 4 ripe bananas
- 1½ cups heavy whipping cream
- ⅓ cup confectioner’s sugar
- 1 teaspoon vanilla
Place sweetened condensed milk cans into a large pot. Fill pot with water until cans are covered. Remove cans. Heat water to a gentle boil over medium to medium-high heat. When water is just about to boil, place cans into water using tongs.
Boil cans for 3 hours uncovered. You will need to check the water level every half hour. The cans need to stay submerged to keep them from exploding. Add water as needed. When finished, place the pot (with cans) in sink and run cool water into the pot to help cool the cans down. After about 15 minutes the cans will be cool enough to handle.
Take the cans out and set aside in the refrigerator until completely cooled.
Preheat oven to 350 degrees F.
Place graham crackers into a Ziploc bag and crush until fine crumbs are reached. Reserve 2 tablespoons of the crumbs. Combine graham cracker crumbs and melted butter in a bowl using a fork. Pour crumb mixture into pie plate and press to coat bottom and sides of plate. Bake for 7-12 minutes. Remove from oven and cool.
While pie crust cools, whip together heavy cream, confectioner’s sugar, and vanilla until fairly stiff peaks are formed. Set aside in refrigerator.
Peel bananas and cut into ¼″ slices. You want to make sure the bananas are not so thin that they will disappear into the pie.
Open one toffee can and pour into cooled pie crust. Spread evenly. Cover the toffee with banana slices. Pour the second con of toffee over the bananas and spread evenly. Top the pie with the whipped cream, spreading it to the edges of the pie plate. Sprinkle the reserved graham cracker crumbs over the whipped cream.
Refrigerate pie at least 30 minutes before serving to make sure everything is set.
I recommend making your toffee in the morning and assembly the pie later that day. Making sure the toffee is completely cool will prevent the whipped cream from melting. The toffee at the bottom of the can will be thicker than the toffee and the top. Be careful while spreading.