Banoffee Pie

Do you like Duff Goldman?  I've been a fan of Ace of Cakes for years.  The bakery puts out the most awesome cakes.  Which is great and all, but they also have so much fun and are quirky and the kind of creative people that make the world a better place.  I even got my little sister into watching the show and she loves it.  When Ace of Cakes had its last episode I was really sad.  No more Storm Trooper helmet cakes.  Or couples being eaten by a dragon on their wedding day cakes.  Or all to realistic food cakes.  Well, at least not on my TV.  (re-runs don't count)

You can imagine how happy I was to find out Duff had a new show called "Sugar High." I saw a lot of delicious looking recipes on the show, but the Banoffee Pie really caught my eye...and my sweet tooth twinged.  I know it's a weird name, but it's amazing!  Banoffee = Banana + Toffee.  Are you intrigued?

I scoured the Internet for the episode of "Sugar High" that this pie is from.  I couldn't find it.  All I remembered was the chef saying something about boiling cans of milk.  Not how many or how long.  Alas so super yummy sounding pie for me that day.  Then, months later, I found this pin.  I made it mine and told myself I would make this pie...someday.

Then I got the email.  Tidy Mom's Save the Date for her 3rd Annual Love the Pie Party!  Had the stars aligned?  Had the universe come together to tell me it was time to make Banoffee Pie a reality?  Maybe not.  But Cheryl's Love the Pie Party was all the excuse I needed. 

This is a really great make ahead dessert recipe.  It's super rich and decadent.  And pretty darn sweet.  I'd drink with a nice cup of black coffee.  Hmmmmm...

Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press!

I'll be linking up at Me and My Sweets.  Be sure to stop by and check out all the other recipes being shared - July's theme is My Favorite Pie!

Best this so far this week, Thing 1 saw a Mr. Clean Magic Eraser commercial yesterday.  He came running into the kitchen and demanded the sponge out of my hand.  I gave him a dry sponge and he ran off.  Being Mom, I wanted to know where this was going.  He "cleaned" the entire entertainment center in the living room! 

I snapped this picture and I'm holding it for black mail.  Years from now when Thing 1 wants nothing to do with cleaning, I will gladly show him this picture and say, "You used to love to clean the house!"



Banoffee Pie
Ingredients:
2 - 14oz cans sweetened condensed milk
2 1/4 cups graham cracker crumbs (1 1/2 sleeves)
10 tablespoons butter, melted
4 ripe bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioner's sugar
1 teaspoon vanilla

Directions:

1. Place sweetened condensed milk cans into a large pot.  Fill pot with water until cans are covered.  Remove cans.  Heat water to a gentle boil over medium to medium-high heat.  When water is just about to boil, place cans into water using tongs.
2. Boil cans for 3 hours uncovered.  You will need to check the water level every half hour.  The cans need to stay submerged to keep them from exploding.  Add water as needed.  When finished, place the pot (with cans) in sink and run cool water into the pot to help cool the cans down.  After about 15 minutes the cans will be cool enough to handle.
3. Take the cans out and set aside in the refrigerator until completely cooled.
   *Note: I recommend making your toffee in the morning and assembly the pie later that day.  Making sure the toffee is completely cool will prevent the whipped cream from melting.
4. Preheat oven to 350 degrees F.
5. Place graham crackers into a Ziploc bag and crush until fine crumbs are reached. Reserve 2 tablespoons of the crumbs.  Combine graham cracker crumbs and melted butter in a bowl using a fork.  Pour crumb mixture into pie plate and press to coat bottom and sides of plate.  Bake for 7-12 minutes.  Remove from oven and cool.
6. While pie crust cools, whip together heavy cream, confectioner's sugar, and vanilla until fairly stiff peaks are formed.  Set aside in refrigerator.
7. Peel bananas and cut into 1/4" slices.  You want to make sure the bananas are not so thin that they will disappear into the pie.
8. To assemble: open one toffee can and pour into cooled pie crust.  Spread evenly.  Cover the toffee with banana slices. Pour the second con of toffee over the bananas and spread evenly. Top the pie with the whipped cream, spreading it to the edges of the pie plate. Sprinkle the reserved graham cracker crumbs over the whipped cream.
   *Note: the toffee at the bottom of the can will be thicker than the toffee and the top.  Be careful while spreading. 
9. Refrigerate pie at least 30 minutes before serving to make sure everything is set.