Banoffee Pie

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Recipe Courtesy of


Servings: 8 servings
Prep Time: 20 min
Cook Time: 1 hour 45 min
Difficulty: Easy

Ingredients Add to grocery list

1/3 cup confectioner’s sugar
1 1/2 cup heavy whipping cream
3   large bananas
10 tablespoon butter, softened
1 1/2 cup graham cracker crumbs
2   14-ounce cans sweetened condensed milk
1 teaspoon Vanilla


 

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Directions

Mix graham cracker crumbs with softened butter and press mixture into 9 pie plate. Bake for 5-8 minutes at 350.

To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9x12x2 glass-baking dish. Cover with foil and place dish inside a larger poaching pan.  Add water to poaching pan until half way up sides of baking dish. Bake at 300 for an hour and a half.

Once both the crust and toffee filling are cooled, spread half of evenly inside crust.  Slice the bananas and layer on top of filling.  Pour remaining half of filling over bananas, spreading evenly.  Whip the cream with the confectioners sugar and vanilla and spread on top of toffee filling and bananas.

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Reader Comments:

54321

Loved it

By Anonymous on May 08, 2013

43211

I loved it, loved it but not everyone felt the same. Many in my family thought it was too rich to eat! My suggestion to make it good for everyone is to be careful of two things- 1. Don't overbake the crust. It really only needs a couple of minutes to be done. 2. Be careful not to overcook the condensed milk. If it isn't covered tightly and checked every so often, you can wind up with a thick, super-sweet mix that is difficult to get into the pie shell and is unpalatable to those who don't like super-rich food. Less is more in this recipe... One thing never made clear is if the pie is supposed to be refrigerated. My guess is yes- that being said, the contents became runny when it was kept overnight in the cold. Oh, the whipped cream needs to be really stiff too; it seems to want to get runny with the pie as well. All in all, with adjustments, this is an excellent, addicting pie!!!

By Mina Yindra on August 01, 2011

54321

Perfect, as a girl from England, i loved eating this, but now, all i can say is, it is better than the ones in england.

By Tammy Shubert on June 27, 2011

32121

I rated this pie with a 3 because the filling ended up runny even after refrigerating it. I don't know what happen. Did the steam get under the foil top? The whipped topping came out very good. I added 1/4 cup of sugar to a half pint of whipping cream and used my mixture to whipped up the cream. I also added a teaspoon of almond flavoring. Instead of making the graham cracker crust, I did the semi-homemade way and purchased a ready made pie crust.

By Juliet Wall on April 25, 2011

54321

This pie recipe is unreal. I do a lot of baking and cooking as a means of relaxing. I generally will try out new recipes on my group of friends which is made up of both young and old, male and female, so I get a pretty fair idea of how almost any group would react if I made the same recipe for that particular group. Occasionally, I may change the recipe somewhat, or I may substitute an ingredient or two. In this particular case, I made the recipe exactly as it was printed. The recipe was such a hit, it is now the most requested recipe my friends ask for. I get so requests for this pie, I have had to limit myself now to special occasions. Since I do a lot of my cooking and baking as a means of relaxation and a means of stress relief, I almost automatically go for the ingredients for this recipe when I am over stressed or when I have a problem I am trying to work through. It's going to be a tough recipe to replace, for sure.

By Anonymous on November 19, 2010

43211

Made this desert for a gathering everyone enjoyed it. Different but very tasty.

By Anonymous on March 16, 2010

54321

Two words...add pecans. OMG! OMG! OMG!

By Anonymous on March 03, 2010

54321

I do remember that Paula put one packet of artifical sweetner in her whipping cream to keep it a bit more firm.

By Anonymous on March 02, 2010

54321

Next time use a hand mixer or a standing mixer. Whisking by hand usually doesn't yield a stiff enough whipped cream...and it takes forever. A good work out though! Libbie Summers, Paula Deen Food Editor

By Libbie Summers on February 24, 2010

54321

What did I do wrong? When I whipped the cream with the sugar, it was very runny. Should I have used an electric mixer and not a whisk? thanks

By Anonymous on February 23, 2010

54321

Oh My! Too good for words!

By SThorum on June 20, 2009

54321

IT WAS A BIG HIT!!! I DID FOLLOW THE DIRECTIONS, AFTER READING THE REVIEWS, I ALSO FOLLOWED A COUPLE OF THEIR SUGGESTIONS. EX: I DID HAVE TO BAKE THE CONDENSED MILK A LITTLE LONGER, WITH MY OVEN. AFTER 1 HOUR, I TURNED IT UP TO 425, IT TOOK A TOTAL OF 3 TO 31/2 HOURS TO COOK, BUT IT WAS SO WORTH THE WAIT!!!ALSO, THE REVIEWS KEPT STATING HOW SWEET IT WAS, SO I JUST MADE ONE LAYER. MY FAMILY LOVED IT. I MADE TWO PIES, THEY DID NOT LAST OVERNIGHT. NEXT TIME I AM GOING TO MAKE THE TWO LAYERS. IT WAS GREAT!!! EVEN THE CRITICS IN MY FAMILY, SAID THE PIE WAS GOOD!!!! I GIVE THIS RECEIPE A 5+ RATING.

By jackjl on June 09, 2009

54321

This is a ridiculously good pie! My boyfriend sat down and ate half of it in one sitting! It is really rich so make sure that you have some milk nearby but it is addicting! And it is oh so easy! I will be making it again and again!

By princesshloey on May 27, 2009

54321

omg, better than she described it on tv

By jadams on May 11, 2009

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