Banoffee Pie (Completely from Scratch)

"This Banoffee Pie is a sinfully delicious treat. It is a graham cracker crust pie filled with three layers: bottom layer of velvety toffee, middle layer of sliced bananas and topped with whipped cream sprinkled with cocoa powder or luscious chocolate shavings. This is different from most Banoffee Pie recipes because it is completely from scratch. It doesn't use canned sweetened condensed milk to make the toffee filling (also referred to as dulce de leche). Making the toffee filling is very time-consuming but well worth the effort. If you are looking for a delectable completely homemade treat, this is certainly the recipe for you."
photo by MarthaStewartWanabe photo by MarthaStewartWanabe
photo by MarthaStewartWanabe
photo by MarthaStewartWanabe photo by MarthaStewartWanabe
photo by MarthaStewartWanabe photo by MarthaStewartWanabe
photo by MarthaStewartWanabe photo by MarthaStewartWanabe
Ready In:




  • Dulce de Leche Filling:

  • Place all dulce de leche ingredients in a large saucepan over medium heat.
  • Stirring constantly, bring to a slow boil.
  • Reduce heat to low and simmer for 3 1/2 - 4 hours, stirring and scraping the sides of the pan frequently until reduced by half. It should leave a thick coating on your spoon.
  • Remove from heat and cool to room temperature. As it cools, it will firm up and resemble a pudding pie filling.
  • Pie Crust:

  • Preheat oven to 350°F.
  • In a medium bowl, stir together graham cracker crumbs, sugar and butter.
  • Press evenly into the bottom and sides of a 9-inch pie plate.
  • Bake for 10-12 minutes or until lightly browned and firm.
  • Place on a wire rack and cool until room temperature.
  • Pie Filling & Topping:

  • Once the dulce de leche has cooled, pour into pie crust.
  • Arrange banana slices over filling.
  • In a large mixing bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form. Pour over banana slices.
  • To garnish, dust lightly with cocoa powder OR with chocolate shavings.
  • Chill for 2 hours, serve and enjoy!

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<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
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