The British are a rather unique group of people, with Monty Python, the Queen’s Guard, Mr. Blobby and marmite, quite frankly, you never know what you’re going to get from them. This pie follows suit. Cooking the toffee layer on the stove top should have clued me in this would be an interesting pie. Making this pie takes a longer than expected, but totally worth it! In my opinion, the pie tastes much better if refrigerated 4-6 hours or even overnight, so keep that in mind when tackling this dessert. I did have a first while making this pie. After eighteen years of having a kitchen-aid mixer I actually used the whisk attachment! I’ve always been a little leery of using this gadget. It doesn’t make sense to me that it would work, because it is doesn’t touch the bottom of the bowl, so how can it whip or anything else? Well kitchen-aid proved me wrong. It not only whipped, but it did it while I was cutting the bananas for the 2nd layer of this Banoffee Pie. Enjoy!
This unique British dessert is irresistible. Banana slices, sticky toffee, and whipped cream are arranged in layers over a graham cracker crust resulting in a candybar type of dessert. The unsweetened whipped cream keeps it from being overly sweet, but many of our critics said that they would prefer a sweetened whipped cream.
The Pie Crust
2 sticks unsalted butter, melted
1 ½ cups of honey graham crackers or 10 oz. of digestive biscuits (it is a British thing and hard to find)
½ cup of sugar
3 tsp. ginger or 1 Tbsp. ginger
- Crush the graham crackers into a fine crumb text.
- Add the sugar and ginger mix well.
- Add the melted butter.
- Press into a 9″-diameter tart or cheesecake pan with a removable bottom.
- Press the mixture up the sides of the tart form with the back of a spoon.
- Chill the crust in refrigerator for at least one hour. (note there will be a pool of butter in the middle of the crust, don’t worry it is supposed to be there).
1 stick unsalted butter
1⁄2 cup packed dark brown sugar
1 (14-oz.) can condensed milk, such as Carnation brand
1 pint heavy cream
- Melt the butter in a small saucepan.
- Add brown sugar and heat until sugar is dissolved.
- Add the condensed milk, bring to a boil for a few minutes, stirring continuously. The toffee should darken slightly.
- Pour the filling into the crust.
- Cool and chill for at least one hour but I recommend at least 4 hours or overnight.
- Remove from the pan and carefully transfer to a serving plate.
- Thinly slice the bananas and place them in layers on top of the caramel.
- Whip the cream and spoon it over the toffee and bananas, sealing the filling in. Sprinkle the top of the pie with grated chocolate.