The Best Banoffee Pie Recipe — I don’t leave the house very often these days {because HELLO, why?} but when I do I like to stop by my favorite little roadside stands on the way to my destination to see what’s in season, and what they’re offering.
Sometimes it’s just the typical stuff like eggs, honey, maple syrup and vegetables. But other times I’ll get lucky and come across a stand selling pies, or cheesecake slices, or apple cider in the fall and then I get a little excited.
Well this past week we happened upon a stand that was selling homemade pies {banana cream and banoffee pie} and little tartlets. But since the HH had just bought me a pie the day before from Head Tide Oven, I didn’t really need another pie, but wanting to at least buy something since we had stopped, I bought a few of the banoffee tartlets to snack on while the HH drove us home.
And holy cow man, they were crazy good. So good, I had to make an entire pie the next day so we could enjoy it again and again and again.
Banoffee pie! Have you ever tried it before? OH MY WORD!!! The Girl and I first tried this decadent dessert when we were in England about 10 years ago and I had totally forgotten about it until our little outing the other day.
Bananas, cream, caramel sauce and a wee bit of toffee!? Are you kidding me?
This pie is AWESOME.
And you totally need to make one. 🙂
~Mavis
The Best Banoffee Pie Recipe
Ingredients
For the crust
2 cups crushed graham cracker crumbs
10 tablespoons unsalted butter, melted
1/4 cup brown sugar
1/8 teaspoon sea salt
For the filling
{1} 14 ounce can sweetened condensed milk
1–2 ripe bananas, sliced
1/2 cup Heath toffee bits, plus 1 tablespoon for the garnish
For the whipped topping
1 pint heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Instructions
To Make Caramel Sauce
Grab a can of sweetened condensed milk, remove the label, and place the can on an old plate {or in a custard dish} and place it in a crock pot.
Fill the crock pot with enough water so the can is totally submerged and place the crock pot lid on. Cook on low for 8 hours or high for 6.
When the time is up, carefully remove can with tongs and let it cool for about an hour on a towel. Wipe the can clean and then open. Set caramel sauce aside.
To Make Pie Filling
Preheat oven to 350 degrees.
In a small bowl stir together the graham cracker crumbs, melted butter, brown sugar and salt.
Firmly press the graham cracker mixture into a 9inch pie plate making sure to cover both the bottom and the sides of the pie plate.
Bake graham cracker crust for approximately 7 – 9 minutes or until set.
Pour all but 1 tablespoon of the caramel sauce into the bottom of your graham cracker crust.
Place a single layer of banana slices over the caramel sauce.
Sprinkle banana layer with 1/2 cup of toffee bits.
To Make Whipped Topping
To make the whipping cream, add 1 pint of whipping cream, 1 teaspoon vanilla and 2 tablespoons of sugar into a mixing bowl {we use our KitchenAid mixer for this} and using the whisk attachment whip on a medium speed until nice and fluffy.
Add the whipped cream topping to the pie and drizzle with the remaining 1 tablespoon caramel sauce and sprinkle with toffee bits. Chill pie for 1 hour or until ready to serve.
Jeanine says
OMG….how many calories is that! Looks super sweet!
Linda says
Mavis, what do you think of using a chocolate graham cracker crust?
Mavis Butterfield says
I bet it would be good!
Margo says
I can just about taste this by reading the recipe. Sounds fantastic! Might try this at a holiday meal…. Served with a side of insulin
Anne says
Side of insulin, that’s a good one!
Brianna says
How are the bananas in the leftover pie? Do they get soft and brown or maintain chewiness and color? It looks super rich.
Mavis Butterfield says
I think when it comes to bananas in pie… you have three days to eat the pie. After that, they don’t taste as good. But then again, when has a pie ever lasted three days in my house? 🙂
Mandy Mascaro says
This looks so good Mavis! I’m definitely going to make it for sure. I do have one question for you though Mavis. In the recipe you listed one can of sweetened condensed milk for the pie, but in the pictures you have two cans of it in the crockpot and cooling on the counter. So is it one or two?
Mavis Butterfield says
The recipe takes only 1 can. I made an extra one to dip apple slices in. 🙂 Soooo good.
Lauralli says
You can just stick the extra can back in the pantry and have caramel at the ready! 🙂
Katherine says
I’m not big on bananas so maybe add some chocolate brownie pieces in place of the bananas. Yum!
Sue says
Wait, I’m behind on my basic kitchen sweetener lessons. Are you saying that heating/cooking sweetened condensed milk turns it into caramel sauce?
How did I not know this!?
Nancy says
Sue, I didn’t know that either. I thought something was missing in the recipe. You learn something every day!
Leslie says
I love banoffee pie, but the one time I tried to make it turned kind of liquidy. I will try this. (often people call the long-heated can of condensed milk ‘dulce de leche’).
Teri says
That’s really interesting about the condensed milk turning to caramel sauce. YUMMY! Will have to try that. Thanks Mavis!
Jen says
That’s not a pie, that’s a massive candy bar!
Toni in Niagara says
One slice of this pie will have just half the calories as a regular piece twice the size. So enjoy!
Stacie says
I like the way you think Toni!! 🙂
Stacie says
I have never had Banoff Pie, but it’s now on my list of things I must make!! Looks delicious, thanks for sharing!!
Dora Kert says
Wow! It looks great! I will have to try this some time! 🙂
Fran says
I have been making something similar for years. I never had a name for it and I never knew about the toffee chips. I used a regular pie crust and the bananas were placed under the caramel with pecans. I can’t wait to try your recipe! I still may have to add the pecans. They are yummy with the caramel.
Marn says
Mavis, this looks incredible, but is there another way to make the caramel sauce? Cans generally have a synthetic lining made of acrylic or polyester. I strongly suspect that heating the can in a crockpot for so long will cause those substances to leach into the caramel sauce.
Bonnie from Georgia says
I would think that if it’s a concern about the can, you could pour the sweetened condensed milk into a double boiler and cook it til it has caramelized. Caramel is cooked on the stove.