Yum-ee Banoffee Pie

Last week at thanksgiving I attempted to make my favourite English pie for my American family to try, and it was a complete disaster! In my first attempt, I followed a quick & easy “cheater” version which consisted of boiling sweetened condensed milk with butter and sugar to form caramel… and it was gross! (There are lots of recipes for banoffee pie out there using dulce de leche, but it just tastes like sweetened condensed milk with a bad texture and is no where near as good as the real thing!!) So then I decided to try the authentic, but very time-consuming recipe- where you boil the sweetened condensed milk for 3 hours to get toffee…. but after opening it, it exploded all over my kitchen! Then I opened another can an hour later, (very bravely) and it was black inside!…. So I didn’t have very much luck.

Then after that post, a couple of really great friends of mine from home shared some tips & tricks and recipes which inspired me to have another go… despite my newly developed phobia of opening cans! So today, I took those tips and tricks and came up with my own recipe. It’s got a bit of an American flair to it… (meaning, it’s kind of bigger than the traditional version) but you can adapt this SO easily to make yours just the way you like it.

Firstly, the base for banoffee pie in England is traditionally digestive biscuits, and since we don’t have those in America, I decided to use graham crackers instead- which are the next best thing. Here is the recipe for the base:

1/3 cup unsalted butter, melted
1-1/4 cups graham cracker crumbs (about 12 graham crackers crushed)
1/4 cup sugar
P.S. if you like a thicker crust, you can double this part.

Grind up the graham crackers in a food processor, stir in the melted butter. Press into a pie plate and chill in the fridge for an hour. Or just buy a pre-made graham cracker crust!

Ingredients For the toffee:
1-2 small cans of sweetened condensed milk, NOT evaporated milk (which won’t work because it doesn’t have the same sugar content).

Put the cans in a pot and fill with water, so that it reaches just over 2/3 of the way up the can. Boil it for 3 hours. Keep an eye on the water level, and re-fill (otherwise if it gets too low, it can explode!) Another alternative is to put the cans in a roasting pan, fill it with water (so it reaches midway up the can) and bake for 3 hours at 375degF. Another version is to let the cans sit in a crock pot of water for 8 hours (although I haven’t tried this method!) *Which ever method you choose, after boiling the can for 3 hours, let it cool down, then chill it in the fridge for an hour or more to let it set into toffee. DO NOT open the can while it’s hot (and very pressurized!) I wish someone had told me that!

Once your toffee is set, pour it into your graham cracker crust.
Top with bananas (I used about 4)
Whip up some cream, and spread it on top. Then garnish with cocoa powder or chocolate curls/shavings.
I wish I had asked my English friends and family for their tips, tricks and recipes before thanksgiving, but i’m just glad I now know how to make one of my favourite English desserts, THE SAFE WAY…. and that I can pass on this recipe so that my American friends and family can try it for themselves! Thanks again to my girls for the advice!

-Love Sarah