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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Banoffee Pie - Sweet Potato Queens Recipe

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This recipe for Banoffee Pie - Sweet Potato Queens is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cup graham cracker crumbs
10 Tablespoons melted butter
2 cans Eagle Brand Milk
3 large bananas
1 ½ cup heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla
Directions:
Directions:
Preheat oven to 350°. Mix graham cracker crumbs with butter and press mixture into 9” pie plate. Bake 5-8 minutes. Cool. Bump oven up to 425°. Pour 2 cans Eagle Brand Milk into a glass 9 x 13 pan (or similar in size). Cover with aluminum foil and place into another shallow pan that has been filled with hot water. Place in oven and bake 1 ½ hours or until thick and caramel colored. Remove foil and cool. Once both the crust and toffee filling are cooled, spread half of filling evenly inside crust. Slice bananas on top of this. Spoon remaining filling over bananas. Whip cream with powdered sugar and vanilla and spread on top of pie. Chill.

 

 

 

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