Paula Deen Banoffee Pie -- CARRIE SHERIDAN

"a delicious British pie - banana cream pie WITH sticky toffee... on a crumb or nut crumb crust... what's not to LOVE?! can use just 1 can of sweetened condensed milk. can use 4 bananas. the SAVEUR recipe adds dark brown sugar to only one can of the sweetened condensed milk to make the toffee filling. Can add just a touch of bourbon - to either the whipped cream or the toffee filling. also can add just a splash of amaretto..."
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Ready In:
2hrs 5mins
1 pie




  • Preheat oven to 350 degrees.
  • Finely chop McVities digestive biscuits or nuts (pecans or almonds or a mix of the two) in a food processor until like crumbs.
  • Mix the crumbs wih the softened butter and press mixture into a 9-inch pie plate.
  • Lower the oven to 300 degrees F for the toffee filling.
  • To create tofee filling, caramelize the sweetened condensed milk.
  • Pour the condensed milk into a 9x12-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan or roasting pan.
  • Add water to poaching part or to pour around the pie plate until it is 1/2 way up the sides of the baking dish.
  • Bake for 1-1/2 hours.
  • Once both the crust and toffee filling are cooled, spread half of the toffee filling evenly inside crust.
  • Slice the bananas thin and layer on top of filling.
  • Pour the remaining half of filling over bananas, spreading evenly.
  • Whip the cream with the confectioner's sugar and vanilla and spread on top of the toffee filling and bananas.
  • Spread whipped cream to the sides so that the pie is sealed all the way around.
  • Can add shaved or grated chocolate to the top. Hersheys is fine -- refrigerate or freeze the bar and grate or shave on a microplane grater.

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56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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