Banoffee Pie

Wow. for some reason i have been thinking a lot about england......i am guessing the weather here in michigan has something to do with that. i have some very nice memories of my time in england and a few wonderful favorite recipes that i brought home with me....here is my all time, hands down fave. A delightful combination of bananas, toffee and chocolate........YUM O as Rach would say.



i promise you won't be disappointed. I don't understand why the Banoffee hasn't hit it big in the states yet.

Banoffee Pie

1 1/2 cups graham cracker crumbs
10 tablespoons butter, softened
2 (14-ounce) cans sweetened condensed milk
3 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.
Lower the oven to 300 degrees F for the toffee filling.
To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.
Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.