This pie brings back sweet memories of being in Idaho and having the most amazing friends Laura Adams and her hubby Stewart as our neighbors. I still recall Laura making this pie years ago and loving the pie so much that I have forever remembered it! So when I came across this recipe on threemanycooks.com I had to make it to reminisce some wonderful memories with wonderful friends. I changed the crust a touch because it wasn't enough. Make this recipe first thing in the am if you want it for that night because it takes time to cook the toffee and time to cool. Ps: Its name is because it's banana + toffee = banoffee
1 can (14oz) sweetened condensed milk, label removed
1 1/2 cups graham cracker crumbs
3 Tblsp sugar
6 Tblsp butter, melted
2 large bananas, sliced
1 1/2 cups chilled heavy cream
1 tsp vanilla extract
1/4-1/2 cup of powdered sugar (depending on how sweet you like your cream)
1/2 cup shaved semi sweet chocolate
Do not use your favorite pan for this like I did, the can may make marks on the bottom of your can after hours of cooking. Set sweetened condensed milk can in a medium saucpan with water at 3/4 of the way up the can. Make sure you remove paper label. Bring water to a simmer over medium heat; reduce heat to low and simmer, partially covered and adding water as needed, about 3 hours. Remove can from pan; let cool until warm. Do not open too soon as milk may spurt if can is hot.
Meanwhile, preheat oven to 325. Mix graham cracker crumbs and 3 Tblsp of sugar in a medium bowl. Add melted butter and stir with fork until well incorporated. Dump crumbs into a 9 inch glass pie plate and spread evenly over bottom and up sides. Press with a large spoon or with hands. Bake about 10-12 minutes. Let cool to room temperature.
Whip cream to fairly stiff peaks with powdered sugar and vanilla extract.
To assemble pie, spread cooled sweetened condensed milk over the bottom of the pie, top with sliced banananas, then whipped cream. Sprinkle with chocolate and refrigerate until ready to serve. EnJOY!