Banoffee pie is a graham cracker base, with layers of banana and caramel, covered with a layer of whipped fresh cream! It is up there as one of our favorite desserts, ever! The best thing is, it’s sooo easy to make!
1 Can (14 Ounces) of Sweetened Condensed Milk
1 Graham Cracker Pie Crust
1 Carton of Heavy Whipping Cream
2 Ripe Bananas
You can’t really go wrong with this. Follow the steps below to make perfect Banoffee pie, every time.
Remove the paper from the can as best as possible. Boil a pan of water and then place the can into it unopened. Boil for 2.5 hours, adding extra water as necessary. While that is boiling you can get on with the next step.
If you’re tough like me, pour the cream into a bowl and whip by hand (using a whisk). Alternatively, whip the cream using an automated mixer. Just make sure it whips up nice and thick. Runny fresh cream is not acceptable. Think Cool Whip consistency, but do not use Cool Whip. Do not use fresh cream from a squirty can either. I don’t care how real it says it is. It ain’t. Put the bowl of fresh cream in the refrigerator until later.
Just before removing the can from the water, slice up the first banana and put a layer at the bottom of the graham cracker pie crust.
Remove the can carefully from the pan. Use a tin opener to open the can, and be on your guard for any hot caramel flying out. Open the lid fully and give the contents a stir. The caramel should be nice and thick. Pour it all over your layer of bananas in the pie crust. Put the pie crust in the refrigerator for about 1 hour (or until the caramel has firmed up a little).
Now you can add the fresh cream. I like a good layer of it, but you can add as much as you’re comfortable with.