When my husband and I were first married, I found an intriguing recipe in the back of a cooking magazine for something called “banoffee” pie. It started with a regular pastry crust filled with toffee (caramelized sweetened condensed milk, essentially dulce de leche), topped with banana slices and whipped cream. Good, right? I made it and we liked it well enough, but I didn’t make it again in the ensuing dozen years. For some reason, though, banoffee pie has been on my mind so much lately and I started wondering how I could make the recipe unforgettable—a dessert that I’d want to make again and again.
When I started doing a little digging, I learned that there are a couple of different ways you can go about banoffee pie. You can use a pastry crust like I did, or you can use a crust made of crushed cookies or graham crackers. Hmmmmmm. I also found lots of different recipes for the toffee layer. The one I ended up trying combined sweetened condensed milk with butter and brown sugar. Not only did it take less time to prepare than the other method, but also butter and brown sugar, c’mon! It took me a couple of delicious tries to get the recipe just right, but the end result is definitely a dessert worth remembering!
Click through for the ingredients and instructions…
Banoffee Pie (aka Caramel Tart)
For the crust:
1 package graham crackers, crushed (9 sheets of graham crackers)
5 Tablespoons butter, melted
For the toffee:
1 stick butter
1/2 cup dark brown sugar
1 14-oz can sweetened condensed milk
For the rest of the pie:
Lightly sweetened whipped cream
Chocolate bar (optional)
Chocolate syrup (optional)
To make the crust, preheat the oven to 325°F. Combine the graham cracker crumbs and melted butter until well mixed. Press them into the bottom and up the sides of a 9″ tart pan with a removable bottom. If you don’t have one, you can also use a 9″ springform pan with removable sides, or in a real pinch, a pie pan. I can’t promise the slices will come out of the pie pan neatly, but it’ll still taste amazing! Use the bottom of a spoon or small bowl or cup to really firmly press the crumbs to create a sturdy crust. Bake the crust for 15-20 minutes, until golden and fragrant. Remove from oven and set aside to cool.
To make the toffee, melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk gently until the butter and brown sugar are combined. Add the sweetened condensed milk, and whisk again until combined. Over medium-low heat, bring the toffee to a boil, stirring slowly but steadily. Boil the toffee for 3 minutes, stirring continuously. The toffee should be slightly darker and thicker. Pour the toffee into the crust. Set the pie aside to set. If you are in a hurry, you can put it in the fridge just until cooled and set.
When ready to serve, cut the pie into 8 very rich slices. Top each with sliced bananas and whipped cream, and shaved chocolate bar or a drizzle of chocolate syrup as desired. Be sure to allow the pie to come to room temperature before serving if you refrigerated it earlier. The toffee layer tastes best at room temp. It also tastes even better the next day, but you probably won’t have leftovers, so it’s a moot point. Enjoy!
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