Description
A decadent and comforting dessert featuring a crisp graham cracker crust, rich homemade toffee, fresh bananas, and fluffy vanilla whipped cream.
Ingredients
12 full sheet graham crackers, crushed into 1 1/2 cups
5 tablespoons sugar
7 tablespoons salted butter (melted)
1/2 cup salted butter
1/2 cup brown sugar, packed
8 ounces sweetened condensed milk (about half of a can)
2 large ripe bananas, peeled and sliced
1 1/4 cups cold heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla bean paste (or vanilla extract)
1 chocolate bar for shavings on top
Instructions
Graham Cracker Crust: Preheat your oven to 350 degrees. Combine the graham cracker crumbs, sugar, and melted butter, then press this mixture into a 9-inch pie plate. Bake for 10 minutes at 350 degrees.
Toffee Filling: In a saucepan with a heavy bottom, gently melt the butter and brown sugar over low to medium heat for 5 minutes, stirring continuously. This slow heating caramelizes the flavors.
Add Condensed Milk: Stir in the sweetened condensed milk, then bring the mixture to a gentle boil while stirring constantly for 3-4 minutes, until it darkens to a medium brown and thickens slightly.
Rest Time: Pour the warm toffee into the cooled crust and let it sit at room temperature for 1-2 hours until it’s cool and dry to the touch. If it seems too thin, chill it in the refrigerator for a few hours until set.
Whipped Cream: Whip the cold heavy cream with sugar and vanilla bean paste until medium peaks form.
Finish: Arrange the sliced bananas over the set toffee, then spread the whipped cream evenly over the bananas. Finish with chocolate shavings.
Serving: Serve immediately at room temperature, or chill in the refrigerator for a few hours and let sit out for 15-30 minutes before serving.
Notes
Keep the heat steady: When making the toffee, use a heavy bottomed saucepan. This distributes heat evenly and prevents the sugar from burning while it caramelizes.
Watch the color: The transition from light to dark brown happens quickly, so keep stirring constantly once you add the condensed milk to avoid any sticking.
Room temperature setting: If your kitchen is particularly warm, the toffee might need that extra time in the refrigerator to become firm enough to hold the weight of the bananas and cream.
Freshness matters: Slice your bananas just before you are ready to assemble the pie to ensure they stay bright and vibrant.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified