EASY BANOFFEE PIE — Thick, rich caramel filling is loaded with bananas and layered in a graham cracker crust, then topped off with homemade whipped cream and chocolate shavings.
With it’s rich, caramel toffee filling and loads of fresh sliced bananas, this unique, decadent Easy Banoffee Pie is a hit with everyone who tries it.
The best part is, this pie couldn’t be any easier. And although I prefer a homemade graham cracker crust, you could certainly simplify this recipe even more by using a store bought crust.
The filling is nothing more than some sweetened condensed milk, boiled with butter and brown sugar (hence the toffee flavor) then poured over sliced bananas.
And yes, if you’re wondering, Banoffee is a mash-up of banana and toffee, since this pie is a combination of both flavors. If you ask me, it’s a match made in heaven.
Of course, it wouldn’t be Banoffee Pie without the whipped cream and chocolate shavings on top. If you’ve never had this British dessert before, you need to make it as soon as possible!
That’s right, Banoffee Pie originated in Engand–specifically at the The Hungry Monk Restaurant in Jevington, East Sussex, where Nigel Mackenzie and Ian Dowding (the owner and chef) are credited with adding it to the menu.
According to legend, this pie was Margaret Thatcher’s favorite thing to cook. It might just be my favorite thing to eat!
You do want to eat this pie within a few days (that shouldn’t be a problem) because the bananas will start to go soft and brown if you wait much longer.
You can use frozen whipped topping in place of the whipped cream–but there’s nothing quite like homemade. And it only takes a few minutes to make whipped cream from scratch.
If you’re looking for a new and different pie to serve for Thanksgiving this year, I highly recommend this Easy Banoffee Pie. Believe me, everyone will love it!
Be sure to save this Easy Banoffee Pie recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Bananas
Color: First, decide when you’ll be using your bananas. For bananas you’ll be eating right away, Choose bright yellow fruit with little to no green around the ends. Some light brown speckling is okay.
If you won’t be using your bananas for a few days, look for fruit with more green around the ends. Most bananas will ripen at room temperature in a few days.
Appearance: Look for full, plump bananas with peels, stems, and tips that are fully intact. Avoid bananas that are bruised, split, or have deep, sunken dark spots on the peel.
Storing: Keep unripe bananas at room temperature – storing them next to other fruit such as tomatoes will speed up the ripening process. Ripe bananas can be stored in the fridge–the skin will turn black but the flesh will be good for several more days.
Here’s what you’ll need to make Easy Banoffee Pie
- Graham cracker crumbs
- Brown sugar
- Sweetened condensed milk
- Heavy cream
- Chocolate shavings
For the crust
- 2 1/4 cups crushed graham cracker crumbs
- 1 tablespoon sugar
- 1/2 cup butter, melted
For the filling
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1 (14 oz.) can sweetened condensed milk
- 1/2 teaspoon vanilla
- 4 just ripe bananas, sliced
For the topping
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- Chocolate shavings
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch pie pan. Chill the crust until firm.
- Meanwhile, make the filling: Melt butter in a medium saucepan. Stir in brown sugar and cook and stir over medium-low heat until dissolved. Add the sweetened condensed milk and bring the mixture to a boil for a few minutes. stirring constantly until the filling becomes thick and darkens. Remove from heat and stir in vanilla.
- Layer the sliced bananas in the crust. Pour the toffee filling over the bananas. Refrigerate for at least 2-3 hours, or until firm.
- When ready to serve, beat the cream and sugar with an electric mixer on high speed until stiff peaks form. Spread whipped cream over chilled pie and top with chocolate shavings.
Total time does not include chilling.
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Who Dished It Up First: Adapted from The Recipe Critic