Banoffee Pie

When you mix bananas and toffee you get, Banoffee.  The neatest thing about this recipe, as if I didn’t already love sweetened condensed milk enough, is you bake the condensed milk can in the oven and it magically turns into toffee!!  I heard about this recipe from a friend, who said she tried it, and the toffee exploded in her oven, yikes!  So I was extra cautious when baking it, I mean can you imagine the mess.  I had a few flubs (I was a bit distracted) when making this pie, like making butter instead of whipped cream, and letting the toffee cool too much, so it wouldn’t pour.  Even with those mistakes, this pie was delicious, the mixture of the chocolate, bananas and toffee was super yummy, my whole family enjoyed it.

Ingredients: 20 Oreo cookies, 1/4 cup butter, melted, 1 can sweetened condensed milk, 2 ripe bananas, sliced, 2 cups heavy cream, 1/4 cup powdered sugar, 2 tablespoons strong coffee

In a large oven-proof stockpot, place the can of sweetened condensed milk.  Do not open can.

Fill with water, covering the can, and bake for 3 1/2 hours at 350°.

Checking ever so often, adding water if necessary, to keep can covered at all times.  Otherwise, it can explode in your oven.

While it is baking, go ahead and make the crust.  Add the oreos to a food processor and process until all cookies are a fine texture.

Add the melted butter, and process until combined.

Press into a pie plate, and bake for 12-15 minutes.  Then set aside and refrigerate.

Once the toffee has been removed from the oven, let it cool, only slightly, so it is still pourable.

Slice one banana on-top of crust, and pour toffee over, and spread out evenly.

I don’t have a good picture of this step because I let my toffee cool too much and then it wouldn’t spread out, so I ended up with this cookie/toffee/banana mess.

Then whip the heavy cream in your mixer.

But beware, don’t step away from the mixer too long or you will end up with this!!  Yup, butter!  Luckily I hadn’t added the sugar or coffee yet and was able to save the butter.  If you’ve never made butter this way, it is super yummy and simple, give it a try. 

Add powdered sugar and coffee while whipping, to soft peaks.

Spread half of the whipping cream on top of the pie, then slice the other banana and spread out evenly and then add the rest of the whipped cream.  Refrigerate until ready to serve.

Serve to an eager crowd,

Might not be the prettiest plating, but it sure did taste good.

Dig in!

Print This Recipe

Banoffee Pie

adapted from Chuck Hughes

20 Oreo cookies
1/4 cup butter, melted
1 can sweetened condensed milk
2 ripe bananas, sliced
2 cups heavy cream
1/4 cup powdered sugar
2 tablespoons strong coffee

Preheat the oven to 350 degrees F.  Take the sweetened condensed milk can and place it in an ovenproof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 1/2 hours. Remove, open and set aside.  Let cool slightly so it is still pourable.

Meanwhile in a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Press into a pie plate, Bake for 12 to 15 minutes, then cool completely and refrigerate until ready to assemble the pie.

Whip the cream with icing sugar and coffee in another bowl until soft peaks form.

Thinly slice the bananas over the crust. Evenly arrange 1 layer of bananas over the cooled crust. Pour the slightly cooled toffee over the top and spread evenly. Put another layer of bananas on top of the toffee. Top with whipping cream.  Refrigerate until serving.

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