Banoffee Pie
Ingredients
For the Biscuit Base:
- 2¼ cups graham cracker crumbs
- ½ cup butter, melted
- 3 tbsp. granulated sugar
For the Toffee Filling:
- ½ cup butter, melted
- ½ cup brown sugar, firmly packed
- 2 tsp. vanilla extract
- 1 10-ounce can sweetened condensed milk
For the Banana and Cream Topping:
- 2 cups whipping cream
- 3 tbsp. confectioners' sugar
- 1 tsp. vanilla extract
- 4 ripe bananas, sliced
- Shaved chocolate
Instructions
To prepare the base:
- Pre-heat oven to 350°F.
- In a medium bowl, mix together the crumbs, melted butter and sugar.
- Press into the bottom and sides of a lightly greased 9-inch springform pan; about an inch and a half up the sides of the pan.
- Bake in the pre-heated oven for 10 – 12 minutes.
- Remove from oven and cool in the pan on a wire rack.
To prepare the toffee filling:
- In a small saucepan, combine the melted butter, brown sugar and vanilla extract.
- Bring to a slow boil until foamy; add the sweetened condensed milk.
- Bring back to a slow boil, over medium low heat and cook, stirring continuously, for another 3 or 4 minutes or until the mixture darkens slightly.
- Remove from heat and pour into the prepared crust.
- Place in refrigerator and chill for 2 hours or more until thoroughly cooled.
To prepare the bananas and cream topping:
- Using a medium bowl and an electric mixer with whisk attached, add the whipping cream, confectioners' sugar and vanilla extract; beat until firm peaks form; fold in the sliced bananas.
- To serve, remove pie from the refrigerator, spoon topping on top and evenly distribute over the entire pie.
- Sprinkle shaved chocolate over each individual serving.
