Have you been patiently waiting for part 2 of my Thanksgiving Extravaganza? Well, here it is folks: Banoffee pie. I know that it isn’t as traditional as the big three (pumpkin, apple, pecan) but it’s so delicious and so easy to make that it would be an absolute travesty if I didn’t share it on the most pie-filled month of the year.
I would like to thank The Great British Bake Off for introducing me to this dessert. For those of you who haven’t heard of it, it’s a super successful competition baking show that airs in the UK. I believe they just finished airing their seventh season. They tried to recreate it here in the states, but they altered the premise to try and make it “America-friendly”. Our version was less about baking and more about the contestants and their American Idol-level sob stories. I’m still mad about it. lol.
Pardon my Gwen Stefani, but this pie is bananas. B-A-N-A-N-A-S. First it starts off with a crumbly, buttery graham cracker base. Then it’s filled with sticky, gooey homemade toffee made from brown sugar and condensed milk. As if that weren’t enough, then it’s covered in ripe bananas and sweetened whipped cream. I don’t know what the chocolate’s all about about, but am I going to complain about chocolate? Hell no.
I’m going to show you the “hard” way to make this, which is a funny way to describe it since it’s so damn easy. What I mean is, along the way you’ll see that I give suggestions on how to make this easy pie even easier. That’s because I know how much cooking everyone will be doing on Thanksgiving and I’d hate for this pie to be overlooked when it can be made with as little as 4.2 ingredients (the .2 being the chocolate).
So with that being said, let’s get started!
You can make a pie base out of anything really, but I chose graham crackers due to taste and convenience. Normally I would process whole crackers, but the blade of my food processor has been missing for like six months now. I guess St. Anthony obviously has more pressing items to locate :(. So, I did the next best thing and bought a box of graham cracker crumbs. Keebler sure knows how to profit off of people’s laziness. 😛 If you want to skip making a crust altogether then you can certainly buy a pre-made one. If so, that would be ingredient #1 in the 4 ingredient version of this pie.
To make the crust the old fashioned way, add 1 stick of melted butter to 1.5 cups of graham cracker crumbs and mix it together until it resembles wet sand. I actually used 2 cups of crumbs for this recipe but I’m adjusting it because I think it was a bit too much. In the end, it’s easier to add crumbs than it is to add butter.
Take your time pressing the crumbs up the sides of the pie dish, then pop it in the fridge to let it firm up a bit while you make the toffee filling.
The first step to making the toffee is melting the butter and brown sugar together like so. Notice that I am using a cheap metal sauce pot to do this. Do as I say, not as I do! You really want to use a nonstick pot for this, as you shall soon see.
When it begins to simmer it’s time to add a full can of condensed milk.
Then it needs to boil for approximately one minute. I’ve found that counting Mississippis is pretty accurate.
Now, pour it into your beautiful crust only to find that half of it is burnt and stuck to the bottom of the pan and the rest of it is separating in some weird sugary/buttery protest!
So, yeah. Here is a picture of me scraping it out. 😛 It came out really easily, thank goodness.This could have been a real AF2B situation!
Here is what it looks like after following the exact same steps in a nonstick pot. Yuge difference. If you want to skip this dramz altogether then you can always just buy a couple cans of pre-made dulce de leche (ingredient 2), but the taste and texture won’t quite be the same. Plus you probably already have that pre-made crust, which begs the question: Do you even bake, bro?
The next step is to add the bananas (ingredient 3)! I used about 2 1/2 medium sized bananas here. If you’re
super anal worried about them browning then you can spritz them with a bit of lemon juice.
Now whip some heavy cream with a bit of vanilla and sugar until it reaches stiff peaks. This is actually called Chantilly cream. Sounds fancy af, right? You should definitely make a point of mentioning it to your guests. But if you’re still feeling lazy you can just as easily skip this step and use Cool Whip or Reddi Whip instead (ingredient 4).
Add the Chantilly cream to a piping bag with a Wilton 1M tip (large star) and pipe little rosettes all over the top. This is obviously optional, but it’s Thanksgiving!
Finally, melt some chocolate and spread it out very thin on some parchment or wax paper. Then use a bench scraper (you can also use a spatula) to scrape it off into shards. Still feeling lazy? Use chocolate chips! Or dust on some cocoa powder.
Top the pie with the chocolate shards and then you’re sweet!
The toffee filling has a tendency to get pretty firm in the refrigerator, so I recommend taking it out a half hour or so before serving for easy slicing.
The first time I tasted a banoffee pie I immediately thought of my mother! She used to make little candies that tasted just like this. Come to think of it, she baked quite a bit while I was growing up. I remember fudge, baked donuts, and more. Perhaps I get it from her.
I hope you’ll give it a try. If you do, leave me a comment below and share it! And while I’m promoting myself, have you checked out any of my social media profiles listed at the top of the page? If you tag me using any of those platforms I’ll be sure to reshare. 🙂
Until next time <3
- 1.5 c graham cracker crumbs
- 1 stick unsalted butter, melted
- Dash of salt
- 1 stick unsalted butter
- 1/2 c (100 grams) dark brown sugar (Yes, light is okay).
- 1 can (397 g) sweetened condensed milk
- 2-3 ripe medium sized bananas
- 1 1/4 c (300 ml) heavy whipping cream plus 1 tsp vanilla and 2 tbsp icing sugar
- Chocolate shards/chips or cocoa powder
- Stir together the salt and graham cracker crumbs.
- Add the melted butter and stir until it resembles wet sand.
- Press the mixture into an ungreased 9-inch pie tin, making sure to get up the sides of the pan.
- Chill in the refrigerator until firm.
- In a nonstick sauce pot, melt the butter and brown sugar together until the sugar is mostly melted and the mixture begins to simmer.
- Stir in one full can of condensed milk, then let it come to a boil for at least one full minute before removing it from the heat.
- Let it cool for 5-10 minutes before pouring it into the pie crust.
- Slice the bananas and place them on top of the toffee.
- Whip the cream with the sugar and vanilla until stiff peaks form. Slather it on top of the bananas for a rustic look, or use a piping bag with a large star tip to create a pretty design.
- Cover with the chocolate shards.
- For a no-frills, super fast version use a pre-made pie crust and fill it with two cans of dulce de leche. Then top with sliced bananas, cool whip, and a dusting of cocoa powder.