Banoffee Pie is a seductive British pie creation that combines sweet, sliced bananas with fresh whip cream and toffee sauce in a cookie crust. Essentially, it’s banana cream pie kicked up a notch or two. The toffee sauce is the star – it’s like liquid love – sticky, sweet and sinfully delicious.
The pie is made in a springform pan with a graham cracker or cookie crust. I used dulce de leche Maria cookies, an inexpensive tea cookie that you can find in the Spanish section of your market or in the cookie aisle, sold in cylinder rolls.
The crust is briefly baked and a thick layer of toffee sauce is layed down, followed by a simple banana and whip cream filling, then another layer of toffee. The toffee sauce is made by cooking brown sugar with condensed milk and butter. It’s the stuff dreams are made of.
My dreams, anyways. I could spoon it up for dessert all on its own and be quite content.
This pie is best served immediately or within a few hours of making, these pictures were taken 24 hours later and you can see the bananas have started to turn color. It’s quite easy to assemble all the components ahead of time and put it together shortly before serving, as it is best eaten after a short amount of refrigeration, even a 1/2 hour would be long enough.
The next time you have bananas begging to be eaten or used for baking – think pie! Instead of banana bread. This irresistible treat will win hearts, even those who aren’t overly fond of bananas.