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  • Christin Coffin

    Banoffe "Danger" Pie. Ban for banana + offee for toffee = Banoffe pie. 3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers 1 stick of butter 1 tsp vanilla 1 small bar of chocolate

  • Christina Koenig

    Graham cracker crust, bananas, toffe (here made with cond. milk), whipped cream & sprinkles.

  • Ashley Petronzio

    BANOFFEE PIE Sinful Banana Pie • 3 bananas • 1 tin of sweetened condensed milk • 2 cups whipping cream (or use cool whip) • 1 package of graham crackers (or use graham crust) • 1 stick of butter (omit if using premade crust) • 1 tsp vanilla • 1 small bar of chocolate Your first step can be done way ahead of time (at least hours but can be as much as months before). Remove the label on the condensed milk and submerge the unopened can in pot of water. Cover and boil for 2.5 hours. Warning: Be sure to keep the can covered by water at all times!! After required time has passed, take pot off the stove and allow the can to cool. In case you're wondering – you just made toffee! To make the crust (*You can skip this step entirely by buying a ready made graham cracker crust.) • Grind up crackers in food processor. • Melt stick of butter in microwave and pour into crumb mixture. • Blend until you have a moist sand mixture. • Smooth wet crumbs into pie plate to make a crust. • Bake at 350F for 10 minutes. • Set aside to cool. To make whipped cream (*You can skip this step entirely by using cool whip. ) • Whip cold cream and vanilla on high until whipped • Set aside Cut up bananas into slices and lay into your crust. It doesn't matter how you arrange them really. Just go wild. Open toffee can, mix with knife until smooth, pour on bananas. Spread whipped cream over the whole mess Grate chocolate on top (optional) Put in fridge to set for at least 1 hour

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Banoffee Pie - This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972. Traditional recipes involve boiling unopened cans of condensed milk, but since that sometimes results in explosions, we thought you might prefer our method. Read More www.epicurious.co...