Thursday, March 17, 2016

Banana Toffee Pie (Banoffee Pie)

Let me preface this by saying, I don't like bananas. I wasn't sure at all about this recipe, but I had extra bananas on my counter and thought I'd give it a try. (I also made chocolate banana pound cake and white chocolate banana ice cream with all those bananas. But anyway...)

But this pie was simply amazing. Really, really good. I highly encourage you to try it.


3/4 C flour
6 T unsalted butter
2 T sugar
1/4 t salt
1/2 C macadamia nuts
1 large egg yolk
1 t vanilla extract

2 14-oz. can sweetened condensed milk
1/2 C heavy whipping cream
1 T vanilla extract
4 bananas

1 C chilled heavy whipping cream
1/4 C sugar

Confession: I got a food processor for Christmas, and this was the first time I used it. I loved it!!! Combine flour, butter, sugar, and salt in the food processor. Pulse until mixture resembles coarse meal. Add nuts; pulse until finely chopped. Add egg yolk and vanilla. Pulse until moist crumbs form. 

Press dough along the bottom and up sides of a 9-inch pie plate. Freeze 30 minutes.

While the crust is in the freezer, start on the filling. Simmer sweetened condensed milk in heavy medium saucepan over medium heat. Stir frequently for about 25 minutes until thick and the color of peanut butter. (hint: the more you stir, the smoother it will be. But if you have lumps, don't worry about it. It will all taste good.)

Remove from heat and stir in whipping cream and vanilla.

It will be a mess! Thick and sticky like candy.

Pour the filling into the cooked crust, spreading evenly.

Cool completely. Slice the bananas and place them on top.

Cover the filling completely.

Whip up the cream and sugar for the topping. Pile on top in beautiful heaping clouds.

Serve whenever you want! Chill uncovered.




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