Banoffee Pie, Oh my.

I’ve been traveling around Europe for two months, and therefore haven’t been keeping my blog up to date. My bad, I know. During my travels I DID continue to bake and cook (Racelette and peanut butter clusters) since I had a kitchen facility, and had so much fun making big meals and sharing them with everyone.

While on my trip I met tons of people from all over the world. We hung out, shared stories, and most importantly shared food. On my trip a British friend made a really yummy English dinner consisting of Yorkshire pudding, and Banoffee Pie. After the pie my taste buds went wild! I’ve gone my whole life without this amazing combination. Banana meets toffee and they make a miracle.

I visited England on my travels and noticed that Banoffee is a very popular flavour there. I found it in tons of sweets ranging from fudge to ice cream to pastries. The Brit’s sure know how to make sweets.

To make the pie, mix graham cracker crumbs with melted butter and press mixture into 9-inch pie plate. Bake at 350 degrees F for 5 to 8 minutes.

Lower the oven to 300 degrees F for the toffee filling. Put the cans of condensed milk in a pot of boiling water (don’t open the tin first!) and allow to boil for 2 hours . When cool enough to handle, open the tin carefully. Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly.

Whip the cream with the confectioners’ sugar and vanilla and spread on top of toffee filling and bananas.

Then? EAT! I like my pie served chilled, so sometimes I put the pie in the fridge BEFORE putting the whipped cream on it. You can do it both ways though. Enjoy!

Ingredients:
1 1/2 cups graham cracker crumbs
10 tablespoons butter, softened
2 (14-ounce) cans sweetened condensed milk
3 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners’ sugar
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F.
2. Mix graham cracker crumbs with melted butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.
3. Lower the oven to 300 degrees F for the toffee filling.
4. Put the cans of condensed milk in a pot of boiling water (don’t open the tin first!) and allow to boil for 2 hours . You should put a lid on the pot to prevent all the water boiling off. When done, remove the tin and leave to cool a little (you could pour cold water on it to cool the outside). When cool enough to handle, open the tin carefully – the condensed milk will have caramelised and may well shoot out the opening.
5. Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly.
6. Whip the cream with the confectioners’ sugar and vanilla and spread on top of toffee filling and bananas.
*If you want to make your pie pretty, shave some semi-sweet chocolate on top of the whip cream. It will look perfect!

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