Banoffee Caramel Banana Pie from A Bloggable Life

View Original Recipe from A Bloggable Life

recipe adapted from The Southern Living Cookbook, circa 1997

• 1 (approximately 5 ounce) packet graham crackers, crushed (about 1 & 2/3 cups in total)
• 1/4 granulated sugar
• 1/4 cup plus 2 tablespoons unsalted butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 3 ripe bananas
• 1 cup heavy whipping cream
• 1/4 cup sifted powdered sugar
• 2/3 cup Heath English Milk Chocolate Toffee Bits (more or less to taste)

to make the 9-inch graham cracker crust:

Preheat oven to 350 degrees F. Combine crushed graham crackers, granulated sugar and melted butter; mix well. Firmly press crumb mixture evenly over the bottom and sides of a 9-inch pieplate. Bake crust at 350 degrees F for 7-9 minutes. Remove pieplate from oven and allow crust to cool.

to make the caramel filling:

Preheat oven to 425 degrees F. Pour sweetened condensed milk into another 9-inch pieplate. Cover entire pieplate tightly with aluminum foil. Using a jelly roll pan, fill pan with about 1/4-inch of water, then set foil-wrapped pieplate in center of pan (to create a water bath) and place in a preheated 425 degree F oven. Bake for approximately 1 hour and 20-30 minutes, or until condensed milk is thick and caramel colored (adding hot water to pan as needed). When done, remove pan from oven, remove foil from pieplate, and set aside to cool slightly.

to make the pie:

Thinly slice 3 bananas (into about 1/8-inch slices). Layer sliced bananas in the bottom of cooled graham cracker crust. Evenly pour (or gently spread) caramelized milk over bananas. Cool at least 30 minutes, up to 1 hour. Using an electric mixer, beat heavy whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over caramel layer. Top with a generous sprinkling of Heath English Milk Chocolate Toffee Bits. Carefully wrap the pie with plastic wrap (so as not to smash the pie) and place in the refrigerator to chill at least 3 hours before serving.

Yield: 1 (9-inch) pie