Sunday, December 27, 2015

Banoffee Pie

I made this pie for Thanksgiving this year.  And it is much more than just a graham cracker crust and some caramel.  But, I think I must have taken a picture of the final product with someone else's camera at Thanksgiving.  So, to my family members who were there, if you have a picture of my pie, could you send it to me?  This was a super rich, sweet and very delicious pie.  Try to imagine it covered in bananas and whipping cream.  Yum.

Banoffee Pie
from: many different websites, but mostly,

1 graham cracker crust
1 can sweetened condensed milk
3 bananas
1 pint heavy whipping cream
sugar and vanilla, to taste

The night before you need your pie (or at least a good few hours before), turn your sweetened condensed milk into dulce de leche.  I followed the recipe for this on Our Best Bites, but there were many different ways to make it.  Pour your can of sweetened condensed milk into a shallow baking dish, like a pie plate.  Make a water bath by setting the pie plate inside a larger dish (like a roasting pan).  Pour water in the outside dish until it is about halfway up the outside of the pie plate.  Cover the pie plate tightly with tin foil.  Bake it at 425 degrees for an hour and then check it.  It should be a nice, brown, carmel color.  If it isn't put it back in for another 20 minutes, or so and check it again.  Once it is ready, stir it until it is smooth and then let it cool a little before pouring it into the graham cracker crust.  Refrigerate it over night (or a couple of hours).  Prepare your heavy whipping cream by mixing together the cream, sugar and vanilla (I usually add about 2 tablespoons of sugar and a teaspoon of vanilla, but taste it and add more if you want). When you are ready to serve it, slice the bananas onto the dulce de leche and then spread the whipping cream over the top of that.  Grate a chocolate bar on top.  Serve it immediately.  And have a big drink of milk ready!