A classic British dessert that combines the sweet flavors of bananas and toffee with a rich biscuit base and whipped cream topping. This no-bake pie is a delightful treat for any occasion.
Ingredients
- 8 tablespoons butter, melted
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 14 ounces sweetened condensed milk
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
- 3 ripe bananas, sliced
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings, for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 8 tablespoons melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for at least 30 minutes.
- To make the toffee sauce, pour the sweetened condensed milk into a heavy-bottomed saucepan. Add 4 tablespoons butter and 1/2 teaspoon vanilla extract. Cook over medium-low heat, stirring constantly, until the mixture thickens and turns a caramel color, about 10-15 minutes. Be careful not to burn.
- Pour the warm toffee sauce over the chilled graham cracker crust.
- Arrange the sliced bananas evenly over the toffee layer.
- In a separate bowl, whip the heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Spread the whipped cream over the bananas, covering them completely.
- Garnish the top with chocolate shavings.
- Chill the banoffee pie for at least 1 hour before serving to allow it to set.
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