Description
Absolutely my new favorite dessert. Salty-sweet graham cracker crust, silky caramel toffee filling, sliced bananas, and whipped cream on top. My family loves this easy dessert recipe!
Ingredients
Graham Cracker Crust
- 12 full sheet graham crackers, crushed into 1 1/2 cups
- 5 tablespoons sugar
- 7 tablespoons salted butter (melted)
Toffee Filling
- 1/2 cup salted butter
- 1/2 cup brown sugar, packed
- 8 ounces sweetened condensed milk (about half of a can)
Banana and Whipped Topping
- 2 large ripe bananas, peeled and sliced
- 1 1/4 cups 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. Mix crust ingredients and press into a 9-inch pie plate. Bake at 350 for 10 minutes.
- Toffee Filling: In a heavy-bottomed saucepan, melt butter and brown sugar over low to medium heat. Set a timer for 5 minutes; heat gently while stirring continuously. This is to lightly caramelize and develop the flavor. Do not bring to a rolling boil, but a very light bubbling with constant stirring is okay!
- Finish Filling: Add sweetened condensed milk; stir to incorporate. Set a timer for 5 minutes again; bring it up to a gentle boil for 3-4 minutes and whisk or stir continuously. The color will start darken into a medium brown and the consistency will thicken slightly.
- Rest Time: Pour the toffee into the cooled crust – it should be thickened, but still smooth and pourable. Let it rest on the counter for 1-2 hours until the toffee is cooled and dry to the touch. (If it seems like it might be too loose or runny, you can pop it in the fridge for a few hours until it’s set.)
- Whipped Cream: Using an electric mixer, whip the heavy cream with the sugar and vanilla until medium peaks form.
- Finish: When the top is set, arrange sliced bananas on top in a single layer. Add whipped cream and finish with chocolate shavings.
- Serving: You can serve this at room temperature, or chilled. (If it’s in the fridge, give it 15-30 minutes of rest on the counter before serving for best texture.) I recommend serving this the day of, as overnight it starts to get wet and messy, and the bananas begin browning.
Notes
Leftovers: I LOVE this pie cold – truly LOVE IT. But it also gets a bit wetter and messier in the fridge overnight (the bananas and whipped cream release some liquid, and the bananas will start to brown a bit). For that reason I typically make it and serve it on the same day, and then just enjoy any leftovers myself the next day.
Depending on what pan and what stovetop I’m working on, I’ve had a few batches of this pie where I’ve gotten little browned bits in my caramel from the flecks of butter and brown sugar caramelizing. If this happens to you, do not panic! It’s totally fine and absolutely delicious.
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: banoffee pie, dessert recipe, pie recipe
