Banoffee Pie with Toffee & Sea Salt Crumble

If you’re looking for a special occasion pie – your search is over.

Banoffee Pie with Toffee & Sea Salt Crumble

And in case you were wondering… I consider Friday night to be a special occasion…

Ahhhh! With luscious layers of banana-studded whipped cream and gooey homemade toffee that is punctuated by a buttery graham cracker crust and a toffee & sea salt crumble, this dessert will help make any night a night to remember.

Banoffee Pie…let’s break it down : banana + toffee = ban-offee…banoffee. Isn’t that great? Banoffee Pie is a traditional English pie with bananas and cream and toffee that’s made from…wait for it…boiled condensed milk. Yep. You throw a can or two of condensed milk (yes, the entire closed can) into a bath of boiling water for three hours and what you come out with, I promise, will make your hair curl (or straighten, whichever the case may be)…the most glorious and golden toffee you’ve ever tasted. Oh my. [Caution – be very aware of the water level as it’s boiling. Be sure that the cans are completely submerged throughout the entire three hours of cooking time. The lid can never rise above the surface of the water. Things could get a little explosive and nobody wants to clean condensed milk off their kitchen ceiling.]

Invented in a pub called The Hungry Monk, this pie has been pleasing people since the early 70’s. There are a number of variations out there, some which include chocolate crust or a nutty topping; we’re sticking with the traditional banana-toffee combo with a beautiful buttery graham cracker base.

The first thing you’ll do, as the condensed milk is boiling away, is prepare your crust. I used graham cracker crumbs (crackers that are already crumbed – thank you, Keebler) and 10 tablespoons of melted butter. Mix, mix, mix then pour into a pie plate and press down and around until your base is formed. I dare you to not sing Meghan Trainor’s song while you’re pressing. Once the crust is formed, throw it in the fridge and forget about it.

Banoffee Pie with Toffee & Sea Salt Crumble

As the condensed milk is nearing the end of its boiling time you’ll want to make your whipped cream. I purposely only added a teaspoon of vanilla and nothing else as I didn’t want to sweeten the cream any more than needed. The toffee and chocolate crumble take care of that. Plus, we’re adding the sliced bananas straight to the cream before spreading over the toffee.

Banoffee Pie with Toffee & Sea Salt Crumble

I like the idea of adding texture to the cream, but don’t worry, it’s still puffy and cloud like.

Banoffee Pie with Toffee & Sea Salt Crumble

Once the condensed milk is cooled and the cans ready to be opened, prepare yourself for the metamorphosis that you are about to behold. Gorgeous gooey caramel-ly toffee. I love science.

Pour directly into your cooled shell and let it continue cooling before adding your whipped cream.

Banoffee Pie with Toffee & Sea Salt Crumble

And just because there’s no such thing as too much toffee…we’re adding some shaved toffee candy that is enhanced by the flavor of sea salt – a lovely complement to the sweetness of the pie. And the little bit of crunch is perfect.

Banoffee Pie with Toffee & Sea Salt Crumble

Guys, do yourself the favor. Please.

You just have to make it.

Banoffee Pie with Toffee & Sea Salt Crumble

Puh-lease.

Buon Appetito!

Banoffee Pie with Toffee & Sea Salt Crumble
Author: 
Recipe type: Dessert
 
Ingredients
  • 2 - 14 oz. cans sweetened condensed milk
  • 1½ cups finely ground graham cracker crumbs
  • 10 Tbsp. butter, melted
  • 1 pint heavy whipping cream
  • 8 bananas, sliced
  • 1 tsp. vanilla
  • crushed candy bar
Instructions
  1. In a large pot place the two cans of condensed milk and cover with water (by at least an inch).
  2. Bring to a boil and continue boiling for three hours making sure the water never falls below the height of the cans. It should stay higher than the cans by at least an inch at all times.
  3. In the meantime, prepare the crust. Combine graham cracker crumbs with melted butter.
  4. Pour crumbs into pie plate and press to form your crust.
  5. Place crust in refrigerator until you're ready to fill, at least an hour.
  6. Prepare whipped cream by combining the heavy cream with vanilla and whisk until soft peaks are formed.
  7. Slice seven bananas and add them to the prepared whipped cream and stir.
  8. When condensed milk is finished, remove from water and let cool.
  9. Pour toffee into chilled pie crust.
  10. Top with banana studded whipped cream.
  11. Just before serving top with sliced banana and sprinkle crushed candy bar over top.
  12. Serve.

 

Banoffee Pie with Toffee & Sea Salt Crumble

Ciao!