Banoffee Pie Recipe

Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. The mixture should resemble wet sand.

Form the Crust

Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Make sure to pack it tightly and evenly.

Bake the Crust

Bake in the preheated oven for about 8-10 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely.

Make the Toffee

In a medium saucepan over medium heat, combine the sweetened condensed milk, unsalted butter, and brown sugar. Stir continuously to prevent burning.

Cook the Mixture

Cook the mixture for about 10-15 minutes, or until it turns a deep golden brown and thickens. Remove from heat and let it cool slightly.

Fill the Crust

Pour the toffee filling into the cooled graham cracker crust and spread it evenly. Allow it to cool completely in the refrigerator for at least 1 hour.

Slice the Bananas

Peel and slice the bananas into thin rounds.

Add the Banana Layer

Once the toffee filling has set, arrange the banana slices evenly over the top of the toffee layer.

Make the Whipped Cream

In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form.

Top the Pie

Spread the whipped cream over the banana layer, smoothing it out with a spatula. You can also pipe the whipped cream for a decorative look.

Chill and Serve

Refrigerate the pie for at least 30 minutes before serving to allow the layers to set. Slice and enjoy your delicious Banoffee Pie!