Banoffee Pie

I am a sweetened condensed milk lover. I seriously eat it with a spoon. When I see a recipe with sweetened condensed milk in it, I have to try it. My best friend actually showed this recipe to me, and I had to make it myself! I could not get enough. Not only does it have sweetened condensed milk, it has a graham cracker crust. Needless to say, this is probably the best dessert ever. I fell in love at first bite. It’s so creamy and delicious. And the best part is, it’s served cold, so it’s perfect for the hot summer (but let’s be honest, I’ll eat it year round)!

Serves: 8

Banoffee Pie

10 minPrep Time

3 hrCook Time

3 hr, 10 Total Time

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Ingredients

  • Graham Cracker Crust
  • 1 1/2 cups graham crackers (finely crushed)
  • 1/3 cup butter (melted)
  • 3 tablespoons sugar
  • Filling:
  • 2 (14 oz.) cans of sweetened Condensed milk (use brand with a pop top lid)
  • 1 Container of whipped topping
  • Bananas for topping (optional)

Instructions

  1. For graham cracker crust:
  2. In a bowl, combine graham cracker crumbs, butter, and sugar.
  3. Mix until well combined.
  4. Spread in an 8 inch pie tin that has been lightly greased.
  5. Bake pie crust for 10 minutes at 350 degrees.
  6. For filling:
  7. Place the two unopened cans of sweetened condensed milk in a pot and cover completely with water.
  8. Place the lid on top of the pot, and bring to a boil.
  9. Boil the can's in the water for 3 hours on medium high heat.
  10. Be sure they are completely covered with water for the whole 3 hours.
  11. Check on them occasionally and add water if needed. (Weird I know. The paper on the can will fall off, or you can take it off ahead of time. I took mine off ahead of time so I wouldn't have to deal with the mess.)
  12. Drain the water, and take out the cans wearing hot pads. The cans are extremely hot.
  13. Open the can's and poor them on top of the graham cracker crust. (Cans will be hot, and they have built up pressure so they will pop when you open them! Open with something covering your hands so you don't get burned! We used oven mitts and pliers to open the pop top lid. The caramel inside can squirt out and is very hot, so open it facing away from you).
  14. If you would like, you can slice banana's and put them on top of the caramelized sweetened condensed milk, then put whipped topping on top of that. (I like it without banana's but if you need to sneak some fruit in for your kids, this is a sneaky and delicious way to do it).
  15. Then put on the whipped topping and refrigerate until cooled.
Recipe Type: Dessert
7.6.4
310
http://www.sixsistersstuff.com/recipe/2014/07/banoffee-pie/

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15 Responses to “Banoffee Pie”

  1. You can also cook the condensed milk in a slow cooker! Just stick the can in a crockpot...fill it up with ! water to the top of the can (don't cover) and cook on low for 8 hours! I usually make mine overnight, I can fit up to 6 cans in my slowcooker!
  2. Vanessa
    While I'm sure this is a great recipe, most sweetened condensed milk cans now come with a pull-top lid. There have been horrible accidents where the pressure in the can causes the lid to "explode" off of the can causing harm. As a pastry chef, I wouldn't recommend boiling cans unless you can find without the pull-top lid. All Eagle Brand sweetened condensed milk has been made with the pull-top lid for some time now.
  3. I love Banoffee pie - Bananas and toffee = Banoffee! I grew up eating this, it was created in 1972 in England. I've made it many times by boiling the cans or you can even make it by melting butter and brown sugar and then adding the sweetened condensed milk bringing it gently to a boil until it's a caramel. Fold bananas into the whipped cream and you have Banoffee pie! Thanks for sharing, it's totally delicious.
  4. We call this caramel pie. Wait for the can to cool before you open it. You can cook the cans in the crock pot. Cook several at once and you will have some in the pantry ready to make a pie or use as ice cream topping. Unopened cans will keep up to a year. We always had some on hand when I was a kid!
  5. Pinky Pedrosa
    Growing up, we ate condensed milk cooked like this all the time. We kids would actually eat it by the spoonful straight out of the can, trying to make it last as long as we could because Mom wouldn't allow us to have more than one spoonful in a day. I have to say the hardest part of making the milk caramel was always waiting for the can to cool completely BEFORE opening it. My mom and my grandmother would never allow anyone to open a hot can that had just been taken out of the pot a short while before. That can be very dangerous and can cause some pretty bad burns. I've made many a banoffee pie in my time. It's an English dessert that my family has always enjoyed, and I let my kids each have a spoonful of the cooked condensed milk out of the can before turning the rest of it into the pie. But just like we did when we were kids, my kids have to wait (albeit impatiently) for the cans to cool to a safe temperature before we open them. :) Love your blog! Keep those recipes coming!

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