This Just Happened To Be One Of My Favorite New Contests.
Guys this might be my favorite dessert, top five for sure. I like it a lot.
Banoffee Pie is a British dessert with a thick toffee or caramel-like layer on a graham cracker crust, topped with a banana and whipped cream layer. I read about it in a video on my feed found – thanks, Amy Nash!
A few months ago, we did this thing at our house called “Family Dessert Night” where I made a delicious dessert every Thursday night, for no reason other than to be happy.
Sometimes it’s just us, and sometimes we invite other people. It has become the centerpiece of the week for us and has given us a reason to invite people and build a community through a shared love of dessert.
And Banoffee Pie has been the CLEAR WINNER of Family Dessert Nights so far!
(pictured here with a piece of chocolate stuck on top, I’ll let you)
Be warned: you will only need to eat this one piece at a time because it is very rich. But I can almost guarantee that you will revisit the freezer several times for “just one bite” until it is completely gone. It’s creamy, rich, dense, salty-sweet, and bonkers delicious.
You should join us for Family Dessert Night! A new community challenge we’re starting today – I’d love for you to do this with us and share it with your loved ones!
How to Make Banoffee Pie
1
Make the Graham Cracker Crust.
And honestly, I live for graham cracker crust. Take a small crumb of warm butter before you press it into the pan and tell me it’s not one of the best things you’ve ever eaten.
2
Make the Toffee Layer.
I set timers and go down and slow down. 5 minutes and mix all the time. (Sorry for my spotty burner in this photo! Woopsies)
3
Pour the toffee into the crust.
Pour your toffee layer onto the cooled crust! What a satisfying feeling! Cool in the refrigerator, or cool at room temperature for a while.
4
Bananas and Whipped Cream.
Place your sliced ​​banana and spread the whipped cream on top!
5
Slice and Serve!
Your pieces should be cut nice and clean, but still tender enough to be very enjoyable to eat. Like, SO FUN. 🤤
Tips and tricks
If you’re someone who finds timelines helpful (like me!) – here’s the schedule I usually follow:
- In the morning: make a graham cracker crust; it’s cool
- 2 p.m.: make a toffee layer; let it rest at room temperature
- 4 p.m.: before friends come over, put bananas and whipped cream in the fridge
- 6 p.m.: remove from fridge, rest for 30 minutes and serve
I think you will love this! Enjoy!
Banoffee Pie
Explanation
Definitely my new favorite dessert. Salted graham cracker crust, silky caramel toffee filling, sliced ​​banana, and whipped cream on top. My family loves this easy dessert recipe!
Ingredients
Units
Graham Cracker Crust
- 12 full sheet graham crackerscrushed 1 1/2 cups
- 5 tablespoons sugar
- 7 tablespoons salted butter (melted)
Toffee Filling
- 1/2 cup salted butter
- 1/2 cup brown sugarit is full
- 8 ounces sweet thick milk (about half a can)
Banana and Whipped Topping
- 2 large mature bananapeeled and cut
- 1 1/4 cups it’s cold heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
Instructions
- Graham Cracker Crust: Preheat the oven to 350 degrees. Combine the crust ingredients and press into a 9-inch pie plate. Bake at 350 for 10 minutes.
- Toffee Filling: In a heavy bottom pan, melt the butter and brown sugar over low to medium heat. Set a timer for 5 minutes; heat slowly while stirring constantly. This is done to caramelize it a bit and improve the taste. Don’t boil them, but a simple simmer with constant stirring is fine!
- Finish Filling: Add sweetened condensed milk; encourage integration. Set the timer for 5 minutes again; bring to a gentle boil for 3-4 minutes and whisk or stir continuously. The color will start from dark to medium brown and the consistency will thicken slightly.
- Downtime: Pour the toffee into the cooled crust – it should be firm, but smooth and pourable. Let it sit on the counter for 1-2 hours until the toffee is cool and dry to the touch. (If it looks like it might be too loose or runny, you can refrigerate it for a few hours until it sets.)
- Whipped Cream: Using an electric mixer, beat the heavy cream with the sugar and vanilla until medium peaks form.
- Finish: When the top is set, arrange the sliced ​​banana on top in one place. Add the whipped cream and finish with chocolate shavings.
- Serving: You can serve this at room temperature, or cold. (If it’s in the fridge, give it 15-30 minutes to rest on the counter before serving for the best texture.) I recommend giving this a day, as at night it starts to get wet and dirty, and the banana starts to stand out.
Notes
Remaining: I LOVE this pie crust – I really do. But it also gets a little wet and worse in the fridge overnight (the bananas and whipped cream release their liquid, and the bananas will start to brown a bit). For that reason I usually make it and serve it the same day, then enjoy any leftovers myself the next day.
Depending on which pan and which stove I’m working on, I’ve had a few batches of this pie where I’ve gotten little brown bits in my caramel from the layers of butter and the caramelizing of the brown sugar. If this happens to you, don’t panic! Totally beautiful and totally delicious.
Category: Dessert
Method: The Stovetop
Food: British
Keywords: vanoffee recipe, dessert recipe, pie recipe
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