Banoffee Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
Generous 3-3/8 cups canned sweetened condensed milk (Terri only uses 1 can of condensed milk unless using a deep dish pie pan.)
4 ripe bananas
Juice of 1/2 lemon
1 tsp vanilla extract
2 c heavy cream, whipped
2-3/4 oz semi- sweet chocolate, grated
Cookie Crust:
3 oz butter, melted plus extra for greasing pie pan
5-1/2 oz graham crackers, crushed into crumbs
Scant 1/3 c shelled almonds, toasted and ground
Scant 1/3 cup shelled hazelnuts, toasted and ground
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Directions: |
Directions:Place the unopened cans of milk in a large pan and add enough water to cover them. Bring to a boil, then reduce the heat and let simmer for 2 hours (Terri suggests 3 hours), topping up the water level to keep the cans covered. Carefully lift out the hot cans from the pan and let cool.
Preheat oven to 350. Grease a 9 inch pie pan with butter. Place the remaining butter in a bowl and add the crushed graham crackers and ground nuts. Mix together well, then press the mixture evenly into the base and side of the pie pan. Bake for 10-12 minutes, then remove from the oven and let cool.
Peel and slice bananas and place in a bowl. Squeeze over the juice from the lemon, add the vanilla extract and mix together. Spread the banana mixture over the cookie crust in the pan, then spoon the contents of the cooled cans of condensed milk (now toffee) over the bananas. Sprinkle 1-3/4 oz of the grated chocolate over toffee, then top with a layer of whipped cream. Sprinkle the remaining grated chocolate over the whipped cream and serve the pie at room temperature. Refrigerate leftovers. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Terri made this for Jim and Susie during one of their Florida visits! Delicious!
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