Just when I think I can’t possibly love pie any more, along comes this thing called Banoffee Pie (a.k.a. banana toffee pie) and I’m a GONER.
There’s no saving me from my pie love – except for when there’s no more pie. #sad
Luckily, this pie is ridiculously easy to make, so when I inevitably finish off this banoffee pie, I can whip up another one all easy-peasy like. Oh, boy – this could get dangerous.
Let’s talk about pie!
First, pour some sweetened condensed milk into a pie plate. Make sure you use a pie plate that can withstand high temperatures for long periods of time, a.k.a. don’t use a glass pie plate. Otherwise bad things may happen in the oven, a.k.a. explosions.
Bake the milk, covered and in a water bath, until it’s thickened and a nice toffee brown. I know it’s going to smell so insanely delicious and you might lose your mind for a second, but RESIST THE URGE TO TASTE IT. My burnt tongue and I tell you so. Instead, pour it into a bowl and place the bowl in the fridge to cool.
Meanwhile, bake a pie crust until it’s set. Set that aside to cool, too.
Assembly time! Pour the chilled toffee into the cool pie crust. Now let that chill in the fridge for a while, too (I know, I know – the wait is almost over!).
Now slice up some ‘naners and place them all over the chilled toffee and crust.
Just like this. Hubba hubba.
Top the ‘naners with some homemade whipped cream and chocolate shavings and, yes, NOW you may devour said pie. Trust me, it was worth the wait.
Bake up this pie for any holiday festivities you’ve got coming up that requires a delicious dessert. Oh and then invite me over, mmmmk?
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Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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