Banoffee Pie
The flavors of caramelized milk and bananas come together in Cheryl and Griffith Day’s version of Banoffee Pie. This recipe and the Marshmallow–Chocolate Cookie Sammies are from their book, from Back in the Day Bakery Made with Love. Make sure to read through the recipe before beginning. You must figure in the time needed to caramelize the milk. It is easy, but you cannot rush this step. Read our interview with Cheryl and Griff for even more tips. The creamy filling is accented beautifully by a graham cracker crust that has been enhanced with ground pecans.
Excerpted from Back in the Day Bakery Made with Love
This pie has a rich layer of caramelized milk, which you can make in the oven or in a slow cooker. To use a slow cooker, take the paper wrapper off the can of condensed milk and place it in your slow cooker. Cover the can by at least 2 inches of water. Turn to low and cook for 5 hours. Cook more than one at a time, so when the mood strikes, you can just pull a can of cooked milk out of the refrigerator; it will keep for 1 month refrigerated.
- ½ cup finely chopped pecans
- 2 cups graham cracker crumbs (about 16 crackers)
- ¼ cup packed light brown sugar
- 8 tablespoons (1 stick) unsalted butter, melted
- One 14-ounce can sweetened condensed milk
- 1 prebaked Pecan–Graham Cracker Crust, cooled
- 2 large bananas
- 1½ cups heavy cream
- ¼ cup sour cream
- ¼ cup confectioners’ sugar
- 2 ounces good-quality semisweet chocolate
- For the crust: Position a rack in the middle of the oven and preheat the oven to 350°F.
- Spread the chopped pecans evenly on a baking sheet. Bake for 3 to 5 minutes, until lightly toasted. Set aside to cool.
- In a medium bowl, mix together the graham cracker crumbs, pecans, and brown sugar. Drizzle in the butter a little at a time, mixing with a fork until the crumbs are evenly moistened.
- Pour the crumb mixture over the bottom of a 9-inch pie pan and spread it out evenly. Using a flat-bottomed measuring cup, firmly press the crust into the bottom of the pan, working some of the crumbs up the sides of the pan. Put the crust in the freezer for about 15 minutes to set.
- Bake the crust for 6 to 8 minutes, until lightly golden. Let cool completely before filling.
- For the filling: Position a rack in the lower third of the oven and raise the oven to 425°F.
- Pour the sweetened condensed milk into a shallow baking dish. Cover the dish snugly with aluminum foil. Set the dish in a large roasting pan and add enough hot water to the roasting pan to reach halfway up the sides of the baking dish. Or use a slow cooker (see headnote).
- Bake the milk for 40 minutes. Carefully remove the pans from the oven and give the milk a quick stir. Add more water to the roasting pan if needed and cook for another 30 to 35 minutes, until the milk turns a dark caramel color.
- Carefully remove the pans from the oven and whisk the milk until smooth; it will continue to thicken as it cools. Let cool to room temperature, about 30 minutes.
- Pour the milk into the prepared piecrust. Cover with plastic wrap and refrigerate for at least 1 hour.
- Once the pie has chilled, slice the bananas and arrange them on top.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whip the heavy cream and sour cream on medium speed until the cream starts to thicken. Add the confectioners’ sugar and beat until the cream holds soft peaks. Spread the cream over the bananas and refrigerate the pie until ready to serve. The pie can be refrigerated for 2 days.
- Just before serving, grate the chocolate on top of the whipped cream.
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