Banoffee Pie

This week’s flavour is Banoffee by Häagen Dazs. I have wanted to try Banoffee pie for the past six years, that’s when I went to England and everybody there raved about this dessert and would eat it when we went out for dinners. I didn’t try it because of the nut allergy that I have but it looked so delicious; now is the perfect time to finally make it!

It’s actually a really easy process to make Banoffee pie; I thought that it would be more complicated just from what it looked like when I saw people eating it in England.

First of all, you are going to make the crust. Line a 9 inch springform pan with parchment paper.

Ground up graham wafers in the food processor so that you have 1 ¼ cup of crumbs. Pour 8 tbsp. of melted butter over the crumbs and mix well.

Press the crumbs over the bottom and up 1 ½ inches of the sides of the pan. Put in the fridge.

Now to make the toffee sauce! Combine ½ cup of brown sugar along with 3 tbsp. of water in a medium sized sauce pan on medium; stir until the sugar dissolves.

Raise the heat and boil without stirring until the syrup is a deep amber colour.

Stir in 1 ¾ cups of sweetened condensed milk and ½ cup of butter and stir until the sauce thickens, about 5 minutes.

Remove the sauce from the heat and spread 1 cup of the sauce over the crust that has been in the fridge and then put back in the fridge for about an hour or until the sauce is semi-firm. Keep the remaining sauce at room temperature.

For the pie filling, beat 1 ¼ cups of heavy cream until thick and soft peaks form. Slice three bananas into very thin discs and fold them into the whipped cream.

Spoon the filling into the crust on top of the toffee sauce layer.

Slice two more bananas this time a bit thicker and arrange decoratively over the top of the pie.

Rewarm the remaining toffee sauce and drizzle over the top of the pie.

Cut and serve with more toffee drizzle on top.

Yum!