This weekend is the first in almost a month in which I haven't been buried in paperwork. I've been able to play in the kitchen most of the day while doing the normal weekend chores. It has been exhilarating! I threw the windows open, made a pot roast in the crock pot and made a pie for tonight's dessert. A banoffee pie!
Banoffee pie has basically 3 ingredients, a can of sweetened condensed milk, 3 ripe bananas and a ready to use graham cracker crust.I accidentally grabbed the mega huge size pie crust and fortunately, I had an extra can of condensed milk in my pantry to compensate.
There are several ways of creating the toffee. I chose to do the double boiler method which is quicker but requires a bit more attention to keep it from scorching. The 2 cans took almost 2 hours of babysitting but the result was worth it. :) Also, make sure you cool the toffee completely before continuing!
I browned the graham cracker crust according to the instructions on the container, and spread a thin layer of the toffee on the bottom of the crust. I sliced the bananas and topped it with the remaining toffee. Pop it in the fridge to set. I added some Readi Whip and chopped pecans to my serving and my son drizzled his with just a touch of chocolate sauce. Either way, this is just an amazing, simple dessert!
In hind sight, I think I'm going to try the slow cooker method for the toffee. You just throw the entire cans of condensed milk (sans paper wrapper) into a crock pot filled with water to cover the cans. Allow to cook covered overnight on low. Then, allow it to cool throughout the day and in the afternoon/evening, throw the pie together which is maybe 5 minutes. I also think now that I should have cooked my toffee just a bit longer to have the pie set better.
This pie is going on the "Easy to make for a covered dish!" rotation!
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