Curtis Stone
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Banoffee Pie

This is the ultimate hybrid: a combination of banana and toffee in one incredible pie.

Ingredients

  • Us (Imperial)
  • Aus (Metric)
Crust:
9 ounces graham crackers
8 tablespoons (1 stick) butter, melted
Toffee sauce:
1/2 cup (packed) dark brown sugar
One 14-ounce can sweetened condensed milk
8 tablespoons (1 stick) butter
Filling:
1 1/4 cups heavy cream

5 small ripe bananas (about 1 1/2 pounds total)

Cookbook
Relaxed Cooking with Curtis Stone
Recipe Tags
Sweets&Treats, Vegetarian, Entertaining, Desserts,
BanoffeePie
GrahamCrackers
Marie
DigestiveBiscuits
Butter
BrownSugar
SweetenedCondensedMilk
HeavyCream
Cream
Bananas
Winter
Spring
Summer
Fall
Autumn
American
KidFriendly
Desserts
Boil
AustraliaDay
BoxingDay
Christmas
Easter
FathersDay
FourthOfJuly
Halloween
MothersDay
NewYears
Dairy
Fruit
Sweets&Treats
Vegetarian
Entertaining
RelaxedCooking
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Directions

PREP TIME
1
HRS
30
MINS
COOKING TIME
20
MINS
Serves
8
Make-Ahead:
The crust and toffee sauce can be prepared up to 4 hours ahead, covered separately. Refrigerate the crust and keep the sauce at room temperature.
To make the crust:

Line the bottom of a 9-inch springform pan with parchment paper.

Chop the graham crackers in a food processor until they are finely ground. Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed. Press the crumb mixture over the bottom and 1 1/2 inches up the sides of the springform pan. Refrigerate.

To make the toffee sauce:

Combine the brown sugar and 3 tablespoons water in a medium-size heavy saucepan. Stir over medium heat until the sugar dissolves. Raise the heat and boil without stirring, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, until the syrup is a deep amber color, about 5 minutes.

Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.

Remove the toffee sauce from the heat, and spread 1 cup of the sauce over the prepared crust. Refrigerate for about 1 hour or until the toffee is semi-firm. Keep the remaining toffee sauce at room temperature.

To fill the pie:

Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form. 

Slice 3 of the bananas into very thin discs. Fold the sliced bananas into the softly whipped cream, and spoon the filling into the prepared pie crust. Slice the remaining 2 bananas, and arrange the slices decoratively over the pie. 

Rewarm the remaining toffee sauce gently over low heat. Drizzle some of the sauce decoratively over the pie. (If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into it.) 

To serve:
Cut the pie into wedges, and transfer them to plates. Drizzle each pie wedge with more sauce, and serve.

 


Source URL: https://curtisstone.com/recipe/banoffee-pie/pi