If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Banoffee Pie
...in your mind.
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Banoffee Pie
if a banana cream pie and toffee could have a baby - it would be this. Ok, I'll admit that's a bit weird, but it is a gloriously delicious combination - not to mention pretty damn easy because of the sweetened condensed milk.
1 1/2 cups graham cracker crumbs, or 13 full graham crackers
1/4 cup granulated sugar
6 tablespoons butter, melted
1 pint (2 cups) heavy cream
3 tablespoons maple syrup
2 bananas, peeled and sliced into 1/4" pieces
Chopped peanuts, shaved chocolate or crushed toffee for topping
Directions
Preheat oven to 350
Remove the label from the can of milk, put into a large pot, cover with water and bring to a boil (I put a towel in first to prevent rattling)
Turn down to medium, cover and continue to boil for 3 hours - it needs to be covered with water the whole time, so be sure to add more as it evaporates
When done put into ice water to cool before opening, or the fridge if not using right away
Make the crust: if using a processor, whiz the crackers and sugar to combine, and while it's still moving drizzle in the melted butter. If using crumbs, mix them in a large bowl with the sugar until combined, then pour in the butter and mix well. Press crumbs evenly across the bottom and up the sides of a 9 inch pie plate. Bake 15 minutes
Make the whipped cream: put the cream in a large bowl with the syrup, and beat until firm - pretty sure I don't need to tell when when whipped cream is whipped
Build the pie: When the crust has cooled, spread the caramel evenly across the bottom, arrange bananas on top of the caramel, then top with sheipped cream - refrigerate a couple hours up to overnight
When ready to serve, sprinkle the top with whatever you're using
