Banoffee pie…ever heard of it? If so, you know the deliciousness that I’m talkin’ about! 🙂 If not, let me introduce you…ahem, Banoffee Pie meet my friends….friends meet Banoffee Pie. Oh, Banoffee Pie what are you, really…why the wierd-o name? Well, Banoffee Pie is an English dessert and it’s name combines the names of the two major ingredients in it, Bananas + Toffee, which means it basically equals pure heaven.
If you have been chit-chatting with me on good ‘ol Facebook you know full well that I have been binging on pie this past week. It’s almost become a kind of sickness. The husband is not happy as he is really trying to do the gym thing this year and, well, pie every night for dessert certainly can be a big fat negative to calorie burning gym work-outs. Ahh, well. You win some you lose some.
For as decadent as this pie tastes, it’s actually rather simple to make…and you know how I feel about easy recipes, we’re like BFF’s if you can be BFF’s with a recipe. So, enjoy making this one…you won’t be sorry.
Banoffee Pie
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
- 1 container of Milk Chocolate Hob Nobs ( or 1 1/2 cups crushed graham crackers)
- 4 tbsp of butter, melted
- 3 ripe bananas
- 1 can sweetened condensed milk (or dulce de leche)
- 1 1/2 cups whipping cream
- 4 tbsp powdered sugar
- 1 bar of chocolate
Instructions
- Fill a small saucepan 3/4 full with water and let water boil.
- Once water is boiling, place the unopened can of sweetened condensed milk in and cover with a lid.
- Let the milk boil for 2 hours which will allow the milk to carmelize. Then pull the can out of the boiling water carefully and let cool down.
- In a tightly sealed ziploc bag, crush the Hob Nobs cookies with a rolling pin.
- In a medium bowl, mix together the cookie crumbles with the melted butter and place in the bottom of a springform or pie pan, patting down to form a crust.
- Bake in a 350 degree oven for 5-10 minutes.
- Remove from oven and let cool.
- Peel and slice the bananas and place on top of the cookie crust.
- Then open the can of sweetened condensed milk and pour over top.
- Place the pie in the refrigerator for about 20 minutes.
- While waiting, pour the whipping cream into the bowl of an electric mixer and whip until stiff peaks form.
- Add powdered sugar to sweeten.
- Place the whipped cream over top of the toffee layer and sprinkle shaved chocolate bits on top as garnish.
Grab the goods…
First off (and you can do this days in advance too), fill a small saucepan with water and let boil. Add your UNopened can (or cans if you want to make extras to have on hand for later!) of sweetened condensed milk and cover the pan with a lid. You will probably need to add more water to your pan every 30-45 minutes or your water will evaporate so please don’t leave it unattended for too long!!
You will need to let the can of milk boil for 2 hours so take that into account when making this pie…or you could just buy a can of Dulce De Leche in the Mexican food aisle of your grocery store and just cut out this step completely. I wouldn’t blame you, I just think this part has such a cool end result…science nerd, I know, I’ll own it.
Next up, making the crust.
Curious about what a Hob Nob is? Only one of the most delicious cookies known to man! They are a crunchy and slightly sweet English oat cookie…
And the milk chocolate ones are divine as they are dipped in chocolate on one side 🙂
I have found Hob Nobs at my local grocery store in the ‘ethnic’ aisle, many times they are even on sale which is always weird to me. If you can’t find them or just plain don’t want to you could always use graham crackers or fudge stripe cookies too. Both make equally delicious pie crusts in my opinion.
Place the whole can of cookies in a large ziploc bag, let out all the air before sealing…
And crush ’em up nice and small with a rolling pin.
Pour the cookie crumbs into a bowl and add 4 tbsp of melted butter. Mix well.
Then pat your cookie/butter mixture into a springform pan or a pie pan.
Bake at 350 degrees for 5-10 minutes, remove from your oven and let cool.
Next peel and slice your bananas nice and thin…
And layer them over the crust.
Now for the fun part.
Once your can of sweetened condensed milk is boiled, you will ever so carefully take it out of the pan of boiling water and let it cool…tongs and an oven mitt work beautifully. I usually run it under cold water for a bit and then place it in a cold water bath so I can get the pie finished faster though. The label will usually fall off in all the steam and boiling water too.
Open up that can and WHOA! Check it out…
Caramel-y toffee goodness!
Science is cool.
Pour the entire can over top of the banana layer…
And spread it all around, getting in to all the nooks and crannies.
Then put that pie in the fridge for about 20 minutes to let it set up for a bit.
While you are waiting you could tap your toes, clean your house or who are we kidding, whip up your whipping cream. Be sure to add in your powdered sugar while your waiting for stiff peaks to form.
Now go on, spread the love all over the top of your pie 🙂
Then grab your chocolate bar and either use your veggie peeler or a grate of some sort and make yourself some chocolate-y garnish…
And, BAM! You have yourself a very English dessert to partake in after dinner.
Or before dinner…
It’s your call!
Do you see those banana and toffee layers?
So good!!
Happy Friday!
XOXO,
OK, I’m reading what I need to buy to make this great sounding and looking pie. Am I reading that right? Two hours on letting the milk boil? Wont it boil away? Help!
looks delicious! thanks for all the yummy recipes!
I have never seen a Hob Nob cookie—where did you purchase yours?
http://www.wom-mom.com
Cruel, so cruel 😉 I gained 10 pounds in 3 months in Spain with the cookies and another 10 with dulce de leche (sweetened condensed milk boiled) in Argentina. Now a recipe with both!? Yikes!
So much for losing my baby weight! 😉
That looks soooo yummy!!! I definitely need to try making this!
You temptress, you!! 😉 Sounds waaay too YUMMY!!
Oh my goodness!!! this is just about the coolest recipe ever- science and yummy creamy pie. Were making this one pronto 🙂
Banoffee pie holla!!! I love that stuff. I was actually going to make it this weekend, so thanks for posting this so I don’t have to hunt down my recipe 🙂 My family is from brasil and they have canned dulce de leche everywhere there. We used to eat it with a spoon as kids. Who am I kidding, I still do.
Oh my goodness! I need this asap.
OMGs this looks incredible!!! I bet I would just love it.
this look so yummy! we never keep bananas long enough in the house to even try to make this. between my husband and daughter we go through 12 bananas a week! 🙂 i will have to get extra this week.
btw, i linked you on my post today: happytobearunningmama.blogspot.com. we love your pizza sauce recipe!
I’M SO EXCITED!!! I have wondered what Banoffee Pie was ever since Kiera Knightly offered some to the dude from Walking Dead in Love Actually!
Holy Moley … that looks fabulous! Cool trick to make dulce de leche too 🙂
Your pics really sell this recipe. Great job!
That’s a wonderfully tasty reciepe ! Can’t wait to try it yumm
Oh My! This pie looks Fabulous!! Going to try ASAP…with the dulce de leche..Is the flavor the same??
Oh, it looks and sounds so yummy! I hate to be a wet blanket, but I’ve heard that UNopened cans of milk done this way can sometimes explode. It doesn’t happen every time obviously, but I just wanted to add a caveat!
I have been boiling Eagle Brand Milk for decades and have never had one to explode. I boil 6 cans at a time and keep the water in the boiling/simmering state for 3 hours. I also keep the tea kettle going with hot water in it so as to not cool down the water in the pan with just tap water and to keep the water level at least an inch above the cans.
It works every time!! I’ve never had a bad batch!! Thank you for your recipe. It’s slightly different than mine with the Hob Nobs (never heard of those!) and I add pecans sprinkled in between the caramel and the whipped topping!! YUUUMMMMMMM!
Mmmmmm. i love banoffee pie. Never thought to make it with Hob Nobs. Gonna have to try this….
You can make the milk in the microwave and not worry about the can exploding. And it only takes 16 minutes. Pour condensed milk in a LARGE glass bowl (it bubbles up). Cook on High for two minutes, stir, from now on cook on 50% stopping and stirring every two minutes for 14 minutes. Magic Happens just the same but you are done is 16 minutes!!! I cool it in the fridge.
Thanks Karen, you made a great point…I think it is really important to add hot water to the pan as you are boiling…cold water might cause said explosion!
AND I love Sindy’s comment about microwaving it!! I have NEVER tried that so now I must do so 🙂 2 hours compared to 16 minutes…awesome!! Thanks Sindy for the tip!!
XOXO,
Mags
…or for dinner! I didn’t just say that; did I? This looks yummy.
Wow…this is the kind of recipe that you know will break your figure but, heck!, you wanna make it anyway! And looks soooo easy is almost sin not to try it, so I will definitely give it a shot!
YUMMY!!
Made this for tonights dessert. Huge hit with the kiddos. I cheated and used a chocolate graham cracker premade crust. Delicious. Also made the swedish meatballs. Big hit too. Im definitely going to be using your blog as my future recipe guide. So far, 2 for 2. 🙂 Thanks
This looks delicious!
I’m English and it never occurred to me that you guys might not have something as awesome as Hobnobs 😀 (they make Hobnob flapjacks too!) but then I guess we’re even because they don’t sell graham crackers over here – ironically, I usually use digestives like Hobnobs instead!
We don’t have Hobnobs or Graham Crackers here in NZ =( I have been looking EVERYWHERE for Graham Crackers! I have seen them in a lot of recipes and they mention them a lot on American proggrames.. Apperently there isn’t an equivelent here either =( (there have been a few chats started about it on the net for us Kiwis looking for them lol) Do you think Digestive biscuits could work? Also, your recipes are awesome!! Thanks!!
Ok so ran into some time issues today so I couldn’t boil the condensed milk. I tried the microwave directions. Followed them to a T. Came out chunky and very stiff once cooled. Still tastes wonderful, but not the same gooey consistency as with boiling. Pie is cooling for after dinner. Hope it’s still a hit like it is normally.