Directions: |
Directions:Crust
Line the bottom of a 9 inch springform pan with parchment paper. Chop the graham crackers in a food processor until they are finely ground. Pour 8 Tbsp of the melted butter over the crumbs and process to blend well. Add enough of the remaining 2 Tbsp butter to form a crumb mixture that stick together when pressed. Press the crumb mixture over the bottom and 1 ½ inches up the sides of the springform pan. Refrigerate.
Toffee Sauce
Combine the brown sugar and 3 Tbsp water in medium size heavy saucepan.Stir over medium heat until the sugar dissolves. Raise the heat and boil without stirring, occasionally swirling the pan and brushing down the sides with a pastry brush dipped in water, until the syrup is a deep amber color, about 5 minutes. Stir in the condensed milk and butter. Continue stirring for 5 minutes until the sauce thickens slightly. Remove the toffee sauce from the heat and spread 1 cup over prepared crust. Refrigerate for about 1 hour or until the toffee is semi-firm. Keep the remaining toffee sauce at room temperature. Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form. Slice 3 of the bananas into very thin slices. Fold the sliced bananas into the whipped cream, and spoon the filling into the prepared crust. Slice remaining bananas and arrange the slices decoratively over the pie. Rewarm the remaining toffee sauce gently over low heat. Drizzle some of the sauce decoratively over the pie (if sauce gets too thick, stir in a few Tbsp of milk into it) |
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