Classic Banoffi Pie


This amazing recipe is adapted from Fran Warde’s beautiful cookbook, Simply Delicious Food Morning Noon and Night.  I’ve made this recipe many times over the years and it is rich and divine!  I love the combination of bananas, caramel and chocolate.  The secret lies in boiling the sweetened condensed milk can in a large pot of water the day before.  Who knew?  Oh and it’s perfect for summer because it requires no baking!

1 can sweetened condensed milk (you might not use the entire can)
1 1/2 cups graham cracker crumbs
1/2 cup pure butter
3 firm bananas
1 cup heavy cream
3 Tablespoons confectioner’s sugar
3 oz. high quality dark chocolate

Place the unopened can of sweetened condensed milk in a large saucepan.  Cover with water, bring to a rolling boil, then reduce the hear and simmer for 3 hours.  Check the water level from time to time and top up as necessary.  Let cool overnight.

Melt the butter in a saucepan.  Add the cracker crumbs and mix well.  Pour the butter crumbs into a tart pan and spread evenly over the bottom and up the sides to form a pie crust.  Transfer to the refrigerator to set. 

Open the cooled can of condensed milk and please try not faint from the deliciousness of the sticky caramel!  Spoon it into the pie crust and spread out evenly.

Slice the bananas and arrange them over the caramel.  Whip the cream in a bowl with the confectioner’s sugar until soft peaks form, then cover the bananas with it. 

Finely chop the dark chocolate and sprinkle it over the cream.  Refrigerate until ready to serve.

Yield: 4 big slices of heaven!


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