Banoffee pie is a caramel and banana dessert in a rich, buttery graham crust and topped with whipped cream and chocolate shavings. Now that bananas are available on the Island, give this easy recipe a try.
Ingredients
Graham Cracker Crust:
2 1/4 cups graham cracker crumbs
2 Tablespoons sugar
1/2 cup unsalted butter
Filling:
1/2 cup unsalted butter
1/2 cup dark brown sugar packed
1 14-ounce can sweetened condensed milk
Topping:
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
4 bananas sliced
chocolate shavings
Directions
In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Press in the mixture into the bottom and sides of a pie dish. Chill the crust until firm; about 30 minutes.
Melt butter in a medium-sized saucepan over medium-low heat. Stir in brown sugar and stir until the sugar is dissolved. Add the condensed milk and bring it to a boil for a few minutes stirring continuously (the mixture will darken to a caramel colour). Pour the filling over the crust. Chill the crust again for 45 minutes, or until firm.
In a large chilled bowl, add cold heavy cream, powdered sugar, and vanilla extract. Whip ingredients together with an electric mixer on high speed until the cream is thick and stiff peaks form.
Top the chilled caramel-filled crust with sliced bananas, followed by the whipped cream, and then sprinkle chocolate shavings over the whipped topping.
