Banoffee Pie; according to Wikipedia is an English dessert pie made from bananas, cream and toffee from boiled condensed milk, either on a pastry crust or one made from crumbled digestive biscuits and butter. Some versions of the recipe also include chocolate, coffee or both. My version is made using a premade graham cracker pie crust, garnished with chopped wafer candy and a dusting of cocoa powder. Mmmm…..
1 (14 oz.) can Sweetened condensed milk
1 (9-inch) premade deep Graham cracker crust
2 – 3 ripe Bananas
1 1/2 cups heavy Whipping cream
2 Tbsp. Powdered sugar, optional
1/2 tsp. Vanilla
Favorite Wafer candy, Chocolate shavings, Cocoa powder, for garnish
Peel the paper off the can of condensed milk. Begin by submerging the can in water, making sure to cover it completely! Bring this to a boil. Reduce heat and allow it to slowly boil for 2 1/2 – 3 hours, the longer the cooking time, the thicker and darker it’ll become. In another pot, always have some hot water going, this will be used to add to the pot containing the can, whenever the water level goes below the can. NEVER allow the can to be exposed while boiling.
Once the cooking time is up; remove the pot of water from the heat but don’t remove the can yet. Allow the water to cool slightly, then remove the can to cool completely. Once the can has cooled completely, open the can and stir the caramel to remove any lumps. Set this aside.
Slice the bananas and lay them in the pie crust.
Pour the caramel over the bananas. Refrigerate at this stage; while you beat the whipping cream.
Pour the whipping cream into a deep bowl along with the powdered sugar and vanilla. I only added the 2 Tbsp. because the pie is already very sweet from the caramel; you could also eliminate the powdered sugar all together. Beat this until soft peaks from.
Top the pie with the whipped cream; garnish with your favorite wafer candies, chocolate shavings, or cocoa powder. Refrigerate for a couple of hours or until ready to serve.