eat….drink….and be merry….it makes life better!
This is pure deliciousness! Caramel, bananas and whipped cream! Yum! If you are still trying to figure out how to say it, the emphasis is on the “off” say it with me Ban offee just like toffee…Banoffee Pie. That’s it!
I had the pleasure of experiencing this pie while dining in Northern, France. Ahhhh France….my favorite place in the world! Not so much Paris, but the “country” parts of France. Don’t get me wrong, Paris is beautiful, romantic and the Architecture is breath taking. I do love the big city, but, for everyday living, I need the landscape of the rolling hillside. Hmmm since I am daydreaming I might as well throw in that castle that is sitting right in the middle of it…..okay lets be real a cottage ;). A girl can dream can’t she. I need my garden, my dogs, my chickens, my roosters and my pool!! Anywhere in Normandy will do.
Okay back to the pie… I must say it was love at first sight! 😉 I mean come on, it has caramel in it! Enough said! I just wish I had realized sooner how simple it was/is to make.
Take a look at what you need. Don’t pay attention to the spots on my bananas, be thankful…they were the inspiration for me to write this blog today. For some reason as soon as the bananas get one spot, my kids walk right past them.
Oh, and don’t get worried about what’s in the glass bottle, that’s just my heavy cream. All my dairy products are stored in glass containers…It’s just a good thing! 😉
3 to 4 Bananas
1 Can Sweetened Condensed Milk
1/3 Cup Brown Sugar
1/3 Cup Melted Butter
1 Package of Crushed Graham Crackers (18 whole Graham Crackers)
1 1/2 Cups Heavy Cream
1 Teaspoon Vanilla
3 Teaspoons Sugar
Now, before we get started I just want to educate you on a few things. You can google this recipe and find that some use a product called Dulce De Leche (found in the Spanish isle) which is a quick fix in making the caramel sauce. But, it tends to have more of a cream taste than a buttery toffee taste. So… I will leave it up to you.
Another change of ingredients is in the crust. The original recipe that is followed in France calls for a product called Digestive Biscuits. But, here in Connecticut, we are in the middle of a snow storm and I really do not think it is necessary to run to the store and start searching in the imported food isle; so graham crackers it is. And if you ask me there really isn’t much of a difference.
Now, lets get that caramel/toffee filling going the old fashioned way. This is the longest process (causing many to use that ready made quick fix I was telling you about). You will need to remove the labels from the cans of sweetened condensed milk and place them in a deep pan filled with water. It is very important that the water must cover the tops of the cans. (I always make a few cans so I have them on hand for other recipes). Now, bring to a boil and lower the heat to a low simmer.
Let them simmer for 3 hours…yes, I know, 3 HOURS?!? But it’s okay, think of all the housework you can get done, or watch that movie that you have been saving for that rainy day. Heck, go do some laundry. Just do it! It will be so worth it. Just remember to keep adding water to the pot so the water does not go below the tops of the cans. And you are going to have let the cans cool down. Also, if you open them before they have cooled down, you might just end up with caramel on your ceiling and that would be a terrible thing! :0 After simmering for 3 hours, you will have a delicious caramel sauce. You can use it over ice cream or any other recipe that calls for caramel.
Now that your cans are clinging together in that simmering water lets make the crust.
Preheat your oven to 350 degrees . Crush the Graham crackers in a food processer or place them in a Ziploc and use your fist and just pound away. It shouldn’t take to long. Now add the sugar and mix. Some leave this step out when making a graham cracker crust, but I do not recommend it. The sugar is what melts then hardens and keeps the crust together. If you leave out the sugar, the crust will completely crumble when you try to serve your pie. So just add the sugar! Now mix in the butter. It is now ready to go into your baking dish. Just press mixture into a pie pan or any oven safe dish will do. I am using a very large deep dish (double the recipe) because there is never enough of this pie. Now bake for about 8 minutes or so. Remove from oven and let completely cool.
Your cans of condensed milk should be cooled before you begin making the whipped cream topping.
Let’s get started on that whipped cream!!! This part is so fun, I just love it! Just add the heavy cream, sugar, and vanilla extract to the mixing bowl of an electric mixer. Using the whisk attachment, beat on medium/high until firm peaks form. Now at this point you can add bananas to the mixture, but really don’t see the need.
Let’s layer the pie. Sliced bananas, caramel, and whipped cream. I added shaved salted dark chocolate cause I like it.
I just had a piece, and it is heaven 🙂