February 6, 2013

Banoffe "Danger" Pie

There's something you should know.  I have a whole bunch of recipes that I made months ago and haven't had a change to post yet.  I'm eating healthier these days but I am certainly fond of the recipes I have in my draft folder, like this one.  

This is another Pinterest find and if you're a banana lover this one can't be beat.  If you're both a banana lover AND a caramel lover it will send you right over the edge.  In addition to making this fantastic pie you will also learn the art of making caramel in a can.  Everyone should know how to make caramel in a can, perfect for those a little timid of making caramel the old fashioned way. 

Make a simple graham cracker crust or just go buy one already made. 

Slather the banana's in the delicious caramel you made in a can. 

Top with whipped cream and garnish with chocolate shavings.

 So simple and easy.

Maybe not the prettiest pie when put onto a plate but delicious none the less.

Banoffee "Danger" Pie
Recipe from Brooklyn Limestone

  • 3 banana's
  • 1 can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1 package graham crackers
  • 1 stick butter, melted
  • 1/4 cup sugar
  • 1 small piece of chocolate (optional for garnish)
Cooking Directions
  1. The "toffee" portion of this recipe will need to be made about 3 hours before the rest of the pie. Take the label off the can of sweetened condensed milk. Place the unopened can in a large pot of water that goes well beyond the top of the can. Bring the water to a boil and keep boiling for 2 1/2 hours. Make sure the water is always well above the top of the can. After 2 1/2 hours, let cool. This portion of the recipe can be done way ahead of time, even up to a month ahead of time.
  2. Use a food processor (or put the crackers in a zip lock bag and smash em) to grind up the graham crackers, then melt the butter and stir into the crumbs so they are all wet. Press the crumbs into a pie plate.
  3. Slice the banana's into the bottom of the pie on top of the graham cracker crust.
  4. Top the banana's with the toffee mixture and spread over them so they are fully covered.
  5. To make the whipped cream, pour the cold heavy whipping cream into the bowl of your stand mixer, add the sugar and mix on high until the cream is holding it's shape. Then spread over the top of the toffee.
  6. Grate a small piece of chocolate over the top of the whipped cream and refrigerate at least two hours.

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