Caramel Banofee Pie

I am not a big fan of bananas. Ever since I was pregnant with Blockette the smell and texture just does not agree with me. However, if you freeze the banana and smother it in something gooey and delicious...count me in.

Caramel Banoffee Pie from a Blogable Life most definitely fits into that category. Dulce de leche makes EVERYTHING better. Even bananas. I used up my last jar of dulce de leche to make this happy little fella. Oh was it ever worth it. The caramel is sooooo good, I didn't even care about the bananas.

The recipe says to make your own whipped cream. I didn't feel like doing that so I just used cool whip. I happen to like cool whip. Let me say it again. I LIKE COOL WHIP. I'm trashy that way. Go ahead and revoke my foodie card. It's not the first time, and it won't be the last.

This dish could be really labor intensive or a quick super cheater extravaganza. Yes, you could make your own crust, whipped cream, dulce de leche, and crush up your own heath bars and feel proud at your make it from scratchy-ness. OR, you could buy a premade graham cracker crust, a can of dulce de leche, cool whip and a bag of heath bits. I think I fell somewhere in the middle on this one, making my own crust, and ddl, but using cool whip and heath bits.

This pie got a double thumbs up from the whole family. I made this the last time my mom came to visit. I think she enjoyed it too. At least she was nice enough to eat a piece at every meal until the pie was gone. Oh the sacrifices a mother endures for her daughter!


Luscious Caramel Banana {Banoffee} Pie from a Blogable Life
1 (approximately 5 ounce) packet graham crackers, crushed (about 1 & 2/3 cups in total)
1/4 granulated sugar
1/4 cup plus 2 tablespoons unsalted butter, melted
1 (14 ounce) can sweetened condensed milk
3 ripe bananas
1 cup heavy whipping cream
1/4 cup sifted powdered sugar
2/3 cup Heath English Milk Chocolate Toffee Bits (more or less to taste)

to make the 9-inch graham cracker crust: Preheat oven to 350 degrees F. Combine crushed graham crackers, granulated sugar and melted butter; mix well. Firmly press crumb mixture evenly over the bottom and sides of a 9-inch pieplate. Bake crust at 350 degrees F for 7-9 minutes. Remove pieplate from oven and allow crust to cool.

to make the caramel filling: Preheat oven to 425 F. Pour sweetened condensed milk into another 9-inch pieplate. Cover entire pieplate tightly with aluminum foil. Using a jelly roll pan, fill pan with about 1/4-inch of water, then set foil-wrapped pieplate in center of pan (to create a water bath) and place in a preheated 425 degree F oven. Bake for approximately 1 hour and 20-30 minutes, or until condensed milk is thick and caramel colored (adding hot water to pan as needed). When done, remove pan from oven, remove foil from pieplate, and set aside to cool slightly.

to make the pie: Thinly slice 3 bananas (into about 1/8" slices) caramelized milk over bananas. Cool at least 30 minutes, up to 1 hour. Using an electric mixer, beat heavy whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over caramel layer. Top with a generous sprinkling of Heath English Milk Chocolate Toffee Bits. Carefully wrap the pie with plastic wrap (so as not to smash the pie) and place in the refrigerator to chill at least 3 hours before serving.