OMG y’all, this pie…as I am sitting here writing this, I am salivating looking at the pictures of this pie, and thankful I saved some in the freezer for my next cheat day. It is just that good.
I had never had banoffee pie before eating this, I know, weird, but I figured it would be awesome because it is filled with all things I love; fresh whipped cream, gooey toffee, bananas and a vanilla wafer crust. I was not at aaalll disappointed, these ingredients come together to create the most luscious, creamy, dreamy pie ever, seriously.
This tastes like the most incredible banana pudding on steroids you’ve ever had. Yes, the toffee is seriously gooey, like run all over the place gooey, but trust me you won’t care because it is beyond yummy.
Speaking of the gooey toffee, I may or may not have cooked the condensed milk/sugar/butter mixture long enough, because I thought it would have been more solid, but honestly I don’t really know, and being even more honest I don’t care because it is divine. This pie is definitely going on my list of favorite things to eat, for reals. Y’all make this… like… today! 🙂
Let’s make a crust shall we? Start with vanilla wafers…
Get them super fine duper duper fine, hehe…
Place crumbs and sugar into a bowl…
Then add the melted butter…
Mix until well incorporated…
Place into your 8″ springform pan…
Bake it up until it’s nice and golden…
While the crust is cooling, to make the toffee filling, start with butter and sugar…
Get these ingredients all bubbly…
Then add your sweetened condensed milk and let it boil for several minutes…
and this is what it looked like right before I took it off the heat…
Then I poured it onto my crust…
After your pie has completely cooled for several hours in the fridge, make the whipped cream topping…start by slicing your bananas and set aside…
In a bowl place your heavy whipping cream…
Whip the heck out of it with a whisk attachment until stiff peaks form, then add your bananas…
Once you’ve completely folded the bananas into your whipped cream, place it onto your toffee filling…
Spread it all out evenly like so…
Then you can garnish with bananas and/or chocolate or maybe even toffee bits, mmm, and enjoy!
- 1 1/2 Cups of Vanilla Wafer Crumbs.
- 1/2 Cup of Unsalted Butter, Melted.
- 3 Tablespoons of Sugar.
- 8" Springform Pan.
- 1/2 Cup of Unsalted Butter, Melted.
- 1/2 Cup Firmly packed Brown Sugar.
- 2 Teaspoons of Vanilla Extract.
- 1 (14 Ounce) Can of Sweetened Condensed Milk.
- 2 Cups of Heavy Whipping Cream.
- 3 Tablespoons of Granulated Sugar.
- 2 Teaspoons of Vanilla Extract.
- 4 Ripe Bananas, Sliced.
- Preheat your oven to 350 degrees F.
- Using a food processor, blend your vanilla wafers until they are fine crumbs.
- In a bowl, mix together your crumbs, melted butter and sugar.
- Press your crumb/butter mixture into the bottom and slightly up the sides of your 8 inch springform pan.
- Bake your crust for 10-12 minutes or until slightly golden brown.
- Remove from the oven and let it cool completely.
- In a small saucepan combine the melted butter, brown sugar and vanilla extract.
- Over medium heat bring to a slow boil until bubbly, then add the sweetened condensed milk.
- Once you've added the condensed milk bring back to a slow boil and while stirring continuously for another 3 minutes until it starts to darken slightly.
- Remove from the heat and pour into your crust.
- Cover and chill for at least 2 hours in the fridge until it is completely cool.
- Once your crust is completely cooled, slice up your bananas and set aside.
- With a handheld or standmixer with whisk attachment add the whipping cream, sugar and vanilla to the bowl.
- Whip your whipping cream until stiff peaks form.
- Fold your sliced bananas into the whipped cream until completely mixed together and spread your banana cream topping over the toffee filling.
- Chill for at least another hour then garnish with bananas and/or chocolate shavings.
- As you see in my pictures, the toffee filling is very gooey and messy---but still super duper delicious, I'm not sure if it's due to not cooking the condensed milk mixture long enough or if that is just the texture it is supposed to be, but either way it was sooo insanely good.