Easy No-Bake Banoffee Pie

Cheers to England

Many of you know that my husband was in the Navy for 15 years and we were very fortunate to be stationed in London from October 1998 to October 2001. It was a really amazing time in our lives and I will always treasure the memories of those years spent living there. We were so fortunate to be able to travel a lot while we were there. We went all around the U.K. We traveled to Scotland, Wales, Isle of Wight and into Ireland and we also made it to France and Italy.

Banoffee Pie

Now let me get to the recipe. Banoffee Pie is one of those desserts I think of when I think of England. This recipe was given to me by my neighbor, Barbara, when we first moved there. We were living in a small bungalow in Northwood (about 30 minutes outside the city of London.)

The name Banoffee is just a combination of the words, banana and toffee. If you’ve never tried Banoffee Pie before then you really don’t know what you’re missing. It is such a great combination of flavors and folks always ask me for the recipe after they give it a try.

Ingredients:
1 (14 oz) can sweetened condensed milk
1 graham cracker pie crust

1 cup heavy whipping cream
3 teaspoons powdered sugar

Baca Juga

½ teaspoon vanilla extract
2 large bananas
chocolate shavings or sprinkles

Directions:

To make toffee: In a large, covered pot, boil can of unopened sweetened condensed milk for 4 hours (yep, you read that right – 4 hours). The can must be completely submerged in water the entire time. Allow the can to cool completely before use.

For the whipped cream: In a medium bowl, using an electric mixer, whisk heavy cream, powdered sugar and vanilla together until stiff peaks form.

To assemble: Once can of sweetened condensed milk (now toffee) has cooled, spread the toffee filling into the graham cracker crust. Slice bananas and layer on top of the filling.

Spread whipped cream on top of bananas and sprinkle with chocolate shavings or chocolate sprinkles.

Cook’s note: This is a pretty rich dessert so serve in relatively small slices. Also, I’ve been told that the cans of Dulce De Leche make a good substitute for boiling cans of sweetened condensed milk. COOL WHIP can be substituted for the homemade whipped cream.

Enjoy!

Easy No-Bake Banoffee Pie

This Easy No-Bake Banoffee Pie recipe has a creamy toffee filling, topped with bananas and whipped cream in a graham cracker crust.

1 (14 oz) can sweetened condensed milk
1 graham cracker pie crust
1 cup heavy whipping cream
3 teaspoons powdered sugar
½ teaspoon vanilla extract
2 large bananas
chocolate sprinkles

To make toffee filling:

In a large, covered pot, boil can of unopened sweetened condensed milk for 4 hours (yep, you read that right – 4 hours).
The can must be completely submerged in water the entire time.
Allow the can to cool completely before use.

For the whipped cream topping:

In a medium bowl, with an electric mixer, whisk heavy cream, powdered sugar and vanilla together until stiff peaks form.

To assemble:

Once can of sweetened condensed milk can (toffee) has cooled, spread the toffee filling into the graham cracker crust.
Slice bananas and layer on top of the filling.
Spread whipped cream on top of bananas and sprinkle with chocolate shavings or chocolate sprinkles. Keep pie refrigerated.

This is a pretty rich dessert so serve in relatively small slices. Also, I’ve been told that the cans of Dulce De Leche make a good substitute for boiling cans of sweetened condensed milk. Short on time or energy? Use COOL WHIP instead of the homemade whipped cream.

Banana Pudding Pie