Banoffee Pie
By Paula Deen
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Difficulty: Easy
Prep time: 20 minutes
Cook time: 1 hour 45 minutes
Servings: 8
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 10 tablespoons butter, softened
- 2 tablespoons granulated sugar
Pie Filling
- 2 (14-oz) cans sweetened condensed milk
- 3 large bananas, sliced
- 2 cups heavy whipping cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Directions
Graham Cracker Crust
Mix graham cracker crumbs and sugar with softened butter and press mixture into 9-inch pie plate. Bake for 5-8 minutes at 350 °F.
Pie Filling
Pour the condensed milk into a 9 x 12 x 2 glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake at 300 °F for an hour and a half.
Once both the crust and toffee filling are cooled, spread half of the toffee 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 sugar and vanilla and spread on top of toffee filling and bananas.
